Chicken Fried Steak Fingers

Coated in a crunchy batter made for dippin', these Chicken Fried Steak Fingers are truly irresistible. Served with an easy white gravy, you'll keep going back for more!

Course Appetizer, Main Course

Cuisine American

Keyword chicken fried steak fingers

Prep Time 20

Cook Time 5

Servings servings

Calories 924kcal

Author Dana DeVolk

Ingredients

For the steak fingers

2 pounds ribeye steak
1 & 1/2 cups all-purpose flour
1 & 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 cup buttermilk
1 large egg
1 tablespoon hot sauce
peanut oil for frying

For the gravy

1/4 cup reserved cooking oil
1/3 cup all-purpose flour
2 cups whole milk
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Cut the steak into ½-inch strips, and remove any excess fat you don’t want.
2 pounds ribeye steak
In a medium-sized shallow bowl, stir together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
1 & 1/2 cups all-purpose flour, 1 & 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 3/4 teaspoon garlic powder
Whisk together the buttermilk, egg, and hot sauce in another medium-sized shallow bowl.
3/4 cup buttermilk, 1 large egg, 1 tablespoon hot sauce
Take a handful of the steak strips at a time, place them into the flour mixture, and coat them in the flour. Shake off any excess and dip them into the egg mixture, letting the excess drip off. Lastly, place them back into the flour mixture and coat them well. Gently press the flour into the strips so it sticks.
Place the strips, not touching, on a parchment-lined sheet tray while you coat the remaining steak strips.
Add 1/4th inch up the side of the pan of peanut oil to a cast iron or heavy bottom skillet. Heat until the oil reaches 325°F over medium heat.
peanut oil for frying
Carefully add the steak strips to the pan, not touching, and fry them for 5 minutes, flipping them halfway through. We are looking for them to be golden brown and crispy, do not crowd the pan.
Take out the steak strips with tongs and place them on a wire rack set on a sheet tray to catch any drips. Repeat with the remaining steak strips.
Pour out any excess oil from the pan, leaving about ¼ cup in the skillet. Add the flour and whisk it into the oil. Cook for 1 minute.
1/4 cup reserved cooking oil, 1/3 cup all-purpose flour
Slowly stream in the milk while whisking constantly. Season with the salt and pepper. Continuing to whisk, bring to a simmer and simmer until thickened. Taste and adjust seasoning if necessary. Serve immediately with the steak fingers as a dipping sauce.
2 cups whole milk, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper

Video

Notes

This makes 4 servings, but you can easily double it to feed more.
Other spices can be used, such as cajun seasoning or blackening seasoning, add these to both the buttermilk and flour mixture.
These are best enjoyed fresh but can be saved for later, see my tips above on how to store.
Other sauces can be used, see my suggestions above.
If you don’t have ribeye steak, use filet, NY strip, or skirt steak cut against the grain.
Leftovers can be reheated in the fryer, oven, or air fryer, see how to reheat properly in the above text.

Nutrition