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Chicken Fried Steak Fingers by Thyme & Table

Chicken Fried Steak Fingers

  • 30 min
  • 8 servings

2 lbs cube steak – tenderized

1 ½ cup all-purpose flour

½ Tbsp salt

½ Tbsp garlic powder

2 tsp black pepper

1 tsp oregano

1 tsp cayenne

2 tsp baking powder

3 ¼ cups milk – divided

3 large eggs

2 Tbsp worcestershire sauce

5 Tbsp butter

Oil for frying

  1. Pat steak dry with paper towels and cut into 1-inch wide strips.
  2. In a large pan, heat ¼ inch of oil on medium-high heat until it reaches 350°F.
  3. In a bowl, combine all dry ingredients. In a second bowl, mix together ¾ cup milk, eggs and worcestershire sauce.
  4. Dip strips in the flour mixture, shake off excess, dip into egg mixture, shake off drippings, then back into flour mixture. Shake off excess once more and gently add to oil. Fry for 1 to 2 minutes per side or until golden brown. Place finished strips on a paper towel-lined plate. Save the leftover flour mixture.
  5. Once strips are complete, wipe out the pan and return to the stove over medium heat. Melt butter in the pan and whisk in ¼ cup of leftover flour. Once bubbling, whisk in 2 cups of milk and continue  whisking until gravy becomes thick. Season with salt and pepper to taste. You can add more milk if the gravy becomes too thick.
  6. Serve steak strips with the gravy dipping sauce and french fries.

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