If you’re craving comfort food that delivers crispy, golden goodness paired with rich, creamy gravy, look no further than this Crispy Chicken Fried Steak Fingers with Homemade Gravy Recipe. These tender strips of cube steak get lovingly battered and fried to a perfect crunch, then smothered in a velvety homemade gravy that feels like a warm hug on a plate. Whether you’re cooking for a cozy family dinner or impressing friends with classic Southern flavors, this recipe hits all the right notes of seasoning, texture, and satisfaction.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building layers of flavor and texture that make these chicken fried steak fingers irresistible. From the tangy buttermilk that tenderizes the meat to the blend of spices that gives the crust its signature kick, every element counts.
- 1 lb cube steak, cut into strips (about 1-inch wide): The star protein that stays tender inside its crispy coating.
- 1 cup buttermilk: Adds moisture and tang, helping the flour mixture stick and keeping the meat juicy.
- 1 large egg: Works with buttermilk to bind the coating to the steak fingers.
- 1 cup all-purpose flour: Forms the crispy crust with the help of spices.
- 1 teaspoon garlic powder: Imparts a savory depth of flavor.
- 1 teaspoon onion powder: Adds subtle sweetness and aroma.
- 1 teaspoon paprika: Brings mild smokiness and a lovely golden hue.
- 1/2 teaspoon cayenne pepper (optional): For a gentle spicy kick that wakes up your taste buds.
- Salt and pepper to taste: Essential for seasoning throughout the process.
- Vegetable oil, for frying: The key to that ultra-crisp frying without overpowering the flavors.
- 2 tablespoons unsalted butter: Starts the roux for a rich, creamy gravy.
- 2 tablespoons all-purpose flour (for gravy): Thickens the gravy to silky perfection.
- 1 1/2 cups milk: Creates a smooth, comforting base for the gravy.
How to Make Crispy Chicken Fried Steak Fingers with Homemade Gravy Recipe
Step 1: Prepare the Steak Fingers
Start by cutting the cube steak into strips about one inch wide to ensure they cook evenly and are easy to enjoy finger-style. Give them a light seasoning of salt and pepper to enhance the natural beef flavor before dredging.
Step 2: Dredge in Buttermilk and Flour Mixture
Whisk the buttermilk and egg together in a shallow bowl to create a tangy, sticky coating. In a separate bowl, blend your flour with garlic powder, onion powder, paprika, cayenne pepper if you’re using it, along with salt and pepper for a well-rounded, flavorful crust. Dip each steak strip into the buttermilk mixture, letting the excess drip off, then coat generously with the seasoned flour. This double dip ensures maximum crunch and flavor.
Step 3: Fry to Crispy Perfection
Heat about 1-2 inches of vegetable oil in a deep skillet over medium heat to around 350°F (175°C). Carefully add the steak fingers to the hot oil, frying in small batches so they aren’t crowded. Fry each side for 2 to 3 minutes until they turn a beautiful golden brown and achieve that irresistible crunch. Remove them and set on paper towels to drain any excess oil.
Step 4: Make the Homemade Gravy
While your steak fingers are resting, melt the butter in a small saucepan over medium heat and stir in the flour to make a roux—a golden paste that’s the foundation for your gravy. Pour the milk in slowly, whisking constantly to prevent lumps, and cook until the gravy thickens nicely, about 3 to 5 minutes. Season with salt and pepper to taste, adjusting as needed for your perfect creamy sauce.
Step 5: Serve and Enjoy
Whether you pour the gravy generously over the crispy chicken fried steak fingers or serve it on the side as a dipping sauce, get ready for a plateful of Southern-inspired magic. This final touch ties together the tender, crispy meat with the smooth, savory gravy in every bite.
How to Serve Crispy Chicken Fried Steak Fingers with Homemade Gravy Recipe
Garnishes
To elevate the presentation and add a burst of freshness, sprinkle chopped fresh parsley or chives over the gravy. A dash of cracked black pepper on top adds a rustic look and a little extra zing that brightens the plate.
Side Dishes
This dish pairs beautifully with classic Southern sides like creamy mashed potatoes, collard greens, or buttery corn on the cob. For a lighter contrast, a crisp coleslaw or a simple green salad with vinaigrette balances the richness of the fried steak fingers and gravy perfectly.
Creative Ways to Present
If you’re hosting a casual gathering, serve the steak fingers on a large wooden board with small bowls of different gravies or dipping sauces. For a family dinner, plate each serving on a warm dish with gravy ladled neatly and a side of veggies for a complete comfort food feast.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, place leftover chicken fried steak fingers and gravy in airtight containers. They’ll keep well in the refrigerator for up to 3 days, making for an easy, delicious next-day meal with minimal effort.
Freezing
If you want to save them for longer, freeze the fried steak fingers separately in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. The gravy keeps best in a separate airtight container in the freezer for up to 1 month.
Reheating
For crispy steak fingers, reheat in a preheated oven at 350°F (175°C) for about 10-12 minutes to restore the crunch. Warm the gravy gently on the stovetop while stirring to prevent lumps and ensure it’s smooth and silky before serving.
FAQs
Can I use a different cut of meat for this recipe?
While cube steak is ideal because of its tenderness and texture, you could try thinly sliced round steak or sirloin strips. Just be careful to avoid overcooking, as some cuts might be tougher without proper tenderizing.
What can I substitute for buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, then let it sit for 5-10 minutes. This will give you that tangy acidity which helps tenderize the meat and add flavor.
How do I make the gravy thicker if it’s too runny?
Simply create a slurry with 1 teaspoon of flour or cornstarch and a small amount of cold water, then whisk it into the simmering gravy a little at a time until it reaches your desired thickness.
Is it okay to cook the steak fingers ahead of time and reheat later?
Absolutely! They reheat excellently in the oven, which helps keep the crust crispy. Just avoid microwaving if you want to maintain that perfect crunch.
Can I make this recipe spicy?
Yes! The recipe already includes cayenne pepper, but you can increase the amount slightly or add a pinch of hot sauce to the buttermilk mixture for more heat while keeping all the delicious Southern flavors intact.
Final Thoughts
This Crispy Chicken Fried Steak Fingers with Homemade Gravy Recipe is a true taste of comfort that feels like a warm hug from the South. Its perfect crunch, flavorful meat, and creamy homemade gravy combine to make a dish you’ll want to come back to again and again. Give it a try—you won’t regret inviting this classic into your kitchen and onto your dinner table.
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Crispy Chicken Fried Steak Fingers with Homemade Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Description
Chicken Fried Steak Fingers are crispy, golden battered strips of cube steak fried to perfection and served with a creamy homemade gravy. This comforting Southern-inspired dish makes for a delicious appetizer or main course, featuring tender steak bites coated in a flavorful seasoned flour mixture and fried until crisp, then paired with a rich milk gravy.
Ingredients
Steak Fingers
- 1 lb cube steak, cut into strips (about 1-inch wide)
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a little heat)
- Salt and pepper to taste
- Vegetable oil, for frying
Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- Salt and pepper to taste
Instructions
- Prep the Steak: Cut the cube steak into strips about 1-inch wide. Season the strips lightly with salt and pepper to enhance the flavor.
- Dredge the Steak Fingers: In a shallow bowl, whisk together the buttermilk and egg until combined. In another shallow bowl, mix the flour with garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. Dip each steak strip into the buttermilk mixture, letting excess drip off, then coat thoroughly with the seasoned flour mixture. Set aside for frying.
- Fry the Steak Fingers: Heat 1-2 inches of vegetable oil in a deep skillet or frying pan over medium heat until it reaches 350°F (175°C). Carefully add the steak fingers in batches to avoid overcrowding. Fry for 2-3 minutes per side or until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make the Gravy: In a small saucepan, melt butter over medium heat. Stir in flour and cook, stirring constantly, for 1-2 minutes until it forms a golden roux. Slowly add the milk while whisking continuously to prevent lumps. Cook and stir until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste.
- Serve: Serve the fried steak fingers hot with the creamy homemade gravy either poured over or on the side as a dipping sauce.
Notes
- Use fresh vegetable oil heated to the proper temperature to ensure crispy steak fingers without absorbing excess oil.
- Adjust cayenne pepper to your preferred spice level or omit for a milder flavor.
- Allow the coating on the steak fingers to set briefly before frying to ensure it adheres well.
- Serve immediately for the best texture and flavor.
- Leftover gravy can be refrigerated and gently reheated with a splash of milk to restore consistency.
