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.
Nutrition Facts : Calories 487 kcal, ServingSize 1 serving
CHICKEN FRIED STEAK FINGERS
Check out this recipe for finger food friendly chicken fried steak fingers from Delish.com!
Categories Chicken Fried Steak Fingers midwestern food chicken fingers party food finger food southern food southern recipe fried appetizer
Time 40m
Yield 4
Number Of Ingredients 18
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.
STEAK FINGERS AND GRAVY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
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
These golden and crispy deep-fried steak strips are what happens when chicken-fried steak meets chicken fingers. We like them dipped in a homemade "fry sauce" or bottled cocktail sauce, but ranch dressing would be great too.
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 17
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 RECIPE - (4.4/5)
Provided by CandyH
Number Of Ingredients 18
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.
THE BEST CHICKEN FRIED STEAK
I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.
Provided by norah
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 791.1 calories, Carbohydrate 71.1 g, Cholesterol 123.6 mg, Fat 34.3 g, Fiber 2.1 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 1393.4 mg, Sugar 16.1 g
FRIED CHICKEN FINGERS (TENDERS)
Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for dipping.
Provided by ARathkamp
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
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.
STEAK FINGERS
Easy to make and a favorite of my family. Excellent with french fries and a salad!!
Provided by SAMME
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 498.5 calories, Carbohydrate 37.4 g, Cholesterol 134.5 mg, Fat 28.1 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 6.5 g, Sodium 79.1 mg, Sugar 1.7 g
CHICKEN-FRIED STEAK FINGERS
Christmas simply wouldn't be complete without these finger licking good steak snacks. Two weeks before the holidays, I make and freeze a double batch to fry up for Christmas Eve supper or set out with dipping sauce and frilled party picks.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield About 4 dozen.
Number Of Ingredients 8
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.
Nutrition Facts :
CHICKEN FRIED STEAK FINGERS
Steak is marinated in buttermilk and seasonings to tenderize and flavour before being double coated in a light batter. The steak is fried until golden and crunchy on the outside, but is still moist and tender on the inside. Chicken Fried Steak Fingers have the flavour and crunch of fried chicken but with steak instead!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 1h10m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 886 kcal, Carbohydrate 112 g, Protein 45 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 110 mg, Sodium 835 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 14 g, ServingSize 1 serving
CHICKEN-FRIED STEAK STRIPS
My husband and I were dating when I first made him this dish, which is an old favorite of mine. I would swear it was this entree that made him decide to marry me. Today, our kids eat them as fast as I can make'em.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine egg and milk. In another shallow bowl, combine flour and seasonings. Dip beef in egg mixture, then in flour mixture. Dip again in egg mixture and coat with flour mixture. Let stand for 5 minutes., In a skillet, heat 1/4 in. of oil over medium heat. Place a few pieces of meat in the skillet at a time. Fry until golden brown, about 4 minutes. Drain on paper towels.
Nutrition Facts :
CHICKEN FRIED STEAK STRIPS
Make and share this Chicken Fried Steak Strips recipe from Food.com.
Provided by Chef Rangel
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow pan or plate, sift together flour, salt, and pepper. In another shallow pan, combine egg and water. In still another shallow pan, place baking mix. Coat steak pieces in flour mixture, dip in egg mixture, and then coat with baking mix.
- In a large frying pan over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked, add additional vegetable oil if needed. Remove from pan and keep cooked steaks warm in preheated oven (150°F). Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the gravy.
- In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth. Whisking or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste.
- Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste. Remove from pan and serve hot with the steak strips.
Nutrition Facts : Calories 697.8, Fat 35.7, SaturatedFat 14.4, Cholesterol 229.6, Sodium 738.7, Carbohydrate 34.3, Fiber 1, Sugar 2.9, Protein 56.2
CHICKEN FRIED STEAK BITES RECIPE BY TASTY
Here's what you need: cubed steak, salt, pepper, egg, hot sauce, salt, pepper, baking soda, baking soda, buttermilk, flour, salt, flour, salt, milk
Provided by Hitomi Aihara
Categories Dinner
Yield 24 bites
Number Of Ingredients 15
Steps:
- Season steak with a pinch of salt and pepper, then cut steak into bite-size pieces.
- In a large bowl, combine all batter ingredients. Whisk until all ingredients are mixed through.
- Preheat about an inch (2 cm) of oil to 350˚F (180˚C) into a heavy, high-sided skillet or pan.
- In a medium bowl, add flour and salt. Place steak into the flour, then batter, and then into the flour again.
- Lower the steak bites into the hot oil, being careful not to overcrowd the pan.
- Cook each side for 4 minutes or until golden brown.
- Transfer it onto a drying rack and season with salt.
- Discard the oil on the pan, but leave some oil for the gravy. In the same bowl, add flour, milk, and salt, and mix until thicken.
- Dip the steaks into the gravy.
- Enjoy!
Nutrition Facts : Calories 78 calories, Carbohydrate 6 grams, Fat 2 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram
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- Cut cubed steaks into 1 inch strips and place on plate lined with paper towels to soak up excess liquid. As you cut steak into strips and fill the plate, add another layer of paper towels and continue stacking fingers with paper towels in between layers to absorb excess liquid and pat dry.
- While the oil is heating up, add half the flour into a large baggie then prepare 2 different bowls that are big enough for the steaks. The first bowl has eggs and buttermilk whisked together, and the second bowl has the other half of the flour mixed with all the seasonings.
- Once the oil is ready, pat dry and place about 6-8 steak fingers into the baggie with the flour, seal and shake to coat. Next add to the egg mixture, then into the flour with the seasonings, then into the skillet.
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