Chicken Fried Steak Fingers Recipe 445

CHICKEN FRIED STEAK FINGERS WITH CREOLE MUSTARD SAUCE

Steps:

• Make Creole mustard sauce. In a small bowl, mix together all ingredients. Refrigerate until needed.
• Cut cube steak into 1-inch fingers, Season lightly with salt and pepper.
• Place 1/2 cup flour on a plate.
• Whisk together eggs, milk, and Worcestershire sauce in a medium bowl.
• On another plate, combine 1/2 cup flour, saltine crumbs, Cajun seasoning and pepper.
• Pour about 2 inches of Vegetable oil in a Dutch oven and heat to 375 degrees.
• Dredge steak pieces in flour, shaking off excess.
• Dip in egg mixture and then coat with flour/saltine mixture.
• Fry steak fingers, working in 2 batches, until brown on both sides and cooked through (about 6-8 minutes).
• Place on wire rack to drain.

CHICKEN FRIED STEAK FINGERS

Steps:

• In a shallow bowl, whisk together flour and spices and season with salt and pepper. (Set aside 3 tablespoons for gravy.) In another shallow bowl, whisk together milk and eggs. Season steak generously with salt and pepper. Working in batches, dredge steak thoroughly in flour mixture to coat, then dip in egg mixture. Return steak to flour mixture and dredge once more.
• In a large deep-sided skillet over medium heat, heat 1/2 inch oil until shimmering (about 350°). Using tongs, add steak strips, one by one, and cook, in batches, until completely golden, about 2 minutes per side. Drain on a paper towel-lined plate.
• In a small skillet over medium heat, melt butter. Whisk in reserved flour mixture and cook until golden, 1 minute. Gradually whisk in milk and bring mixture to a boil. Reduce heat to low and simmer until gravy is thick. Stir in chives and season with salt and pepper.
• Serve steak "fingers" with gravy for dipping.

CHICKEN-FRIED STEAK FINGERS

Steps:

• In a shallow bowl, beat eggs and milk. In another shallow bowl, combine the bread crumbs, salt and pepper. Dip steak strips into egg mixture, then roll in crumbs., In skillet, heat 2 tablespoons of oil. Fry strips, a few at a time, for 1-2 minutes on each side or until golden brown. Add oil as needed. Drain on paper towels. Serve with barbecue sauce or ranch dressing.

STEAK FINGERS AND GRAVY

Steps:

• For the steak fingers: Combine the flour, seasoned salt, pepper and cayenne in a dish. Whisk together the milk and eggs in a separate dish.
• To bread the meat, first dredge in the flour mixture, then dip quickly in the egg mixture and then put back into the flour mixture to coat on both sides. Continue until all the meat is breaded.
• Heat the butter and vegetable oil in a large skillet over medium to medium-high heat. Fry the steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the skillet to a paper towel-lined plate. Continue with the remaining meat. Cover loosely with foil to keep warm.
• For the gravy: Pour off all the grease from the skillet, and then add 1/4 cup of the grease back in. Sprinkle on the flour. Whisk the mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in about 3 cups of the milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat. Season the gravy with salt and pepper and pour into small dishes.
• Serve the steak fingers with the gravy. Yum!

IDAHO-STYLE FINGER STEAKS

Steps:

• For the finger steaks: Trim the excess fat and silver skin from the steak and cut into strips about 1/2 inch wide and 2 to 3 inches long.
• Whisk together the buttermilk, Worcestershire, 2 teaspoons salt and 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a large bowl. Add the steak strips to the buttermilk mixture, toss to coat, then cover and refrigerate for 2 hours.
• For the fry sauce: Meanwhile, whisk together the mayonnaise, ketchup, Worcestershire, vinegar, paprika, a good pinch of salt and several grinds of pepper in a medium bowl until smooth and combined. Cover with plastic wrap and refrigerate until ready to serve, up to 2 days.
• Fill a large Dutch oven with about 3 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
• Whisk together the flour, 2 teaspoons salt and the remaining 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a shallow dish. Line a plate with paper towels.
• Remove the meat from the marinade to a plate using a slotted spoon. Reserve the buttermilk mixture in the bowl. In batches, dredge the steak strips in the seasoned flour, then into the buttermilk mixture, and back again into the seasoned flour until well coated.
• Place a few battered steak strips in the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Remove with a clean slotted spoon onto the prepared plate. Repeat with the remaining steak strips.
• Serve the steak fingers with fry sauce, cocktail sauce and French fries if desired.

CHICKEN FRIED STEAK FINGERS

Steps:

• In a large bowl, whisk together the buttermilk and marinade seasonings.
• Add the steak strips. Use tongs to move the steak around and get each piece coated with the buttermilk mixture. Cover the bowl and set aside for 30 minutes. If you plan to marinate for longer than 30 minutes, place the bowl into the fridge.
• Next, prepare the batter mixture by adding the flour, cornstarch, and seasonings to a large bowl. Whisk to combine.
• Add the oil to a deep Dutch oven or deep cast iron skillet. You will need at least 3 inches of oil in the pot. Pre-heat the oil to 350 degrees F.
• While the oil heats up, working with one piece of steak at a time, remove it from the buttermilk mixture. Gently shake off the excess liquid. Coat the steak well in the flour mixture and set it onto a prepared baking sheet which has been lined with a cooling rack. Do this will all of the steak, working with one piece at a time.
• Once all of the steak has been coated, again, working with one piece at a time, dip it once more into the buttermilk mixture until fully submerged. Remove and gently shake off the excess liquid. Coat once again in the flour mixture and place it back onto the cooling rack. It's important to double dredge to get the best crispy batter. This also locks the moisture into the steak.
• Now that all of the steak has been dipped and coated twice, it's time to fry. First, preheat your oven to 200 degrees F.
• Fry the steak in batches - about 4 or 5 pieces at a time. It will take about 4-7 minutes for the steak to be fully cooked through. Once fully cooked and browned, remove from the oil and place on a clean baking sheet/cooling rack. Set in oven. Do not cover!
• Continue with frying the next batch until all of the steak is done.
• Plate and serve with your favourite sides. Enjoy!

THE BEST CHICKEN FRIED STEAK

Steps:

• Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
• Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

CHICKEN FRIED STEAK FINGERS RECIPE - (4.4/5)

Steps:

• 1.Make Creole mustard sauce. In a small bowl, mix together all ingredients. Refrigerate until needed. 2.Cut cube steak into 1-inch fingers, Season lightly with salt and pepper. 3.Place ½ cup flour on a plate. 4.Whisk together eggs, milk, and Worcestershire sauce in a medium bowl. 5.On another plate, combine ½ cup flour, saltine crumbs, Cajun seasoning and pepper. 6.Pour about 2 inches of Vegetable oil in a Dutch oven and heat to 375 degrees. 7.Dredge steak pieces in flour, shaking off excess. 8.Dip in egg mixture and then coat with flour/saltine mixture. 9.Fry steak fingers, working in 2 batches, until brown on both sides and cooked through (about 6-8 minutes). 10.Place on wire rack to drain.

STEAK FINGERS

Steps:

• Tenderize steak by pounding with a mallet. Cut into 3 inch long strips.
• Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended.
• In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan).
• Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour.
• Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.

FRIED CHICKEN FINGERS (TENDERS)

Steps:

• Heat oil in frying pan.
• In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
• In a separate shallow dish, "scramble" the eggs with the milk.
• Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
• Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.

CHICKEN-FRIED STEAKS

Steps:

• In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large skillet, heat 1/2 in. of oil on medium-high. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with steaks.