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!

A few years ago, I would go to Florida every February for an annual workplace conference, and that was where I first found Chicken Fried Steak Fingers! My colleagues and I looked forward to it so much! It was a chance to mingle with our counterparts from other offices across Canada and the United States. It was a chance to learn new processes and practices that we could implement in our departments when we arrived back home. All good things, right?

But, do you know what else we looked forward to? In addition to that one free day with no conference meetings, we looked forward to Florida’s outlet malls, an afternoon drink by the pool, walking on the beach long before the sun came up, and a break from Canada’s cold winter. But, for me, there was something else too!

The food!! Whoever was responsible for choosing the hotel for the conference picked great spots with great food. It was the only time of year I enjoyed biscuits and gravy for breakfast. We always found fresh seafood somewhere in the area. And, in addition to a local pizza shop that we loved, I also got to have chicken fried steak!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

INGREDIENTS FOR THE MARINADE:

• Ribeye Steak – Cut the steak into thin slices – about a third of an inch thick.
• Buttermilk – This will tenderize the steak while infusing it with the additional ingredients in the marinade.
• Seasonings – To complete the marinade, you will need garlic powder, onion powder, salt, and ground black pepper.

INGREDIENTS FOR THE BATTER:

• Flour – All-purpose flour is fine. It will be the vessel to hold all of those spices and flavours to the chicken while frying.
• Cornstarch – This will lighten up the flour and therefore the batter. It helps to make the batter crispier with a better crunch factor.
• Seasonings – The mimic the marinade, you will need garlic powder, onion powder, salt, and ground black pepper. The batter also has paprika, basil, and thyme.

OTHER INGREDIENTS:

Of course, you will need oil for frying. Use either canola, vegetable or peanut oil. These have a high smoke point and are less likely to overheat and brown the batter before the steak is properly cooked on the inside. If you prefer a spicy Chicken Fried Steak Fingers recipe, add a bit of cayenne pepper to both the marinade and the batter.

MAKING THE BEST CHICKEN FRIED STEAK FINGERS

Just like when you make fried chicken at home, you’re always looking for a moist and tender chicken piece that has been perfectly fried until golden brown with a very light, airy, and crispy skin. Well, in the case of steak, we’re looking for the same thing. You want the steak to be cooked through, but still tender – not well done. The batter must be fried until crispy because no one likes deep-fried food to be soggy.

That batter must be super flavourful too. And, if you’re going to call this steak “chicken fried,” it must have familiar fried chicken seasonings like garlic, onion, salt, paprika, thyme, and basil. All of these things must be present in a flour and cornstarch mixture. These two dry ingredients are what makes the batter. And, the cornstarch makes the batter crispier and lighter.

Everyone has a fried chicken coating that they like, but it doesn’t matter how good it is if you don’t use the right frying method. When deep frying, I like to use a Dutch oven. It’s cast iron and has a heavy bottom which means it will hold and maintain the temperature of the oil better. And, it has deep sides which mean easier cleanup! The oil should be at 350 degrees and the chicken should be fried until the internal temperature reaches 165 degrees.

MARINATING MAKES IT BETTER!

Like chicken, the steak in this recipe needs to be marinated. By doing so, you are infusing flavour into the steak and tenderizing it at the same time. If you decide not to marinate, the steak will taste bland in comparison to the great-tasting fried batter.

My favourite marinades for chicken always use buttermilk. Buttermilk helps to make for a more tender chicken dish. The acidity of the buttermilk will break down protein structures in the chicken and helps it to retain moisture a whole lot better. So, I’m applying the same logic to the ribeye steak in this recipe.

In contrast to most olive oil-based marinades which are prepared with lemon juice or vinegar, a buttermilk marinade is less harsh. Therefore, a marinade consisting of mellow ingredients can marinate for a longer period of time. For this particular marinade, I would highly recommend you allow the steak to marinate for at least 30 minutes. But, to get the best results, try marinating your beef for a few hours or even overnight.

WHAT IS BUTTERMILK?

Did you know that buttermilk is the liquid that is left behind after churning butter made from cream? The stuff we buy in the store is not pure buttermilk though. What we buy is cultured buttermilk which has had bacteria added to it and allowed to ferment. You’ll note that buttermilk has a slightly sour taste and smell – much like sour cream! But, don’t worry; it’s not spoiled and you can consume it safely without getting sick.

Did you know that you can make your own buttermilk at home? Yes! If you don’t have any on hand, you can make your own. Just stir one tablespoon of fresh lemon juice or white vinegar into a cup of whole milk. It will not be as thick as store-bought, cultured buttermilk, but it will do the trick!

MORE BEEF OPTIONS

I used ribeye steak in this recipe, which I got from Ottawa Valley Meats. If you don’t have a ribeye, or if you want to save that good steak for grilling, you can use other cuts. The first option would be skirt steak. Flank steak and skirt steak are both elongated cuts of beef. Sometimes, it’s difficult to tell the difference between the two. Flank steaks take to marinades very well, and some marinades can help to tenderize the meat. High heat and quick cooking is the best way to cook flank steak.

Skirt steaks take well to marinades too. The beefy flavour is more predominant in a skirt steak, but it is often more expensive. To be honest, I use the two interchangeably. You can also use a sirloin tip steak or roast. Like flank and skirt steaks, the sirloin tip has lots of marbling and when thinly sliced, cooks up quite nicely. This might be a better option for a larger family, or if you are doubling the recipe.

HOW TO SET UP THE CHICKEN FRIED STEAK FINGERS:

The first thing you want to do is to get the buttermilk and seasonings into a bowl. Whisk them together and then add the strips of ribeye. Use tongs to move the steak around and get each piece coated with the buttermilk. 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. Now, add the oil to a deep Dutch oven or deep cast iron skillet. Preheat the oil to 350 degrees F. While the oil heats, it’s time to dredge the steak.

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. Repeat this will all of the steak, working with one piece at a time.

Once all of the steak pieces have 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.

LET’S FRY THEM UP!

1. Now that all of the steak pieces have been dipped and coated twice, it’s time to fry. First, preheat your oven to 200 degrees F.
2. 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 the oven. Do not cover!
3. Continue with frying the next batch until all of the steak pieces are done.
4. Place the steak on a serving plate and enjoy.

IF YOU CAN HAVE CHICKEN FINGERS, WHY NOT STEAK FINGERS TOO?

John.e always makes the same dad joke every time McKenna wants chicken fingers. “Chickens don’t have fingers!” She rolls her eyes. I either select chicken strips from her favourite fast food joint on the Uber Eats app, or make them from scratch. This is also where I remove myself from the conversation.  A long time ago, I read somewhere that it doesn’t matter whether you call them chicken tenders or chicken fingers. As long as they’re hot, taste good, and have a great crunch. I agree!

The fact is, a chicken finger is a strip of chicken that is usually cut from a chicken breast. So, then wouldn’t a steak finger be a strip of beef cut from a steak? I can’t wait to hear that conversation after I prepare this dish – or can I?

HOW TO SERVE CHICKEN FRIED STEAK FINGERS:

If you’re much like me, you serve your steak with either a salad or a baked potato. But, what about steak fingers? They’re a completely different thing! Unlike chicken fingers, steak fingers should be treated with a bit more respect. They are more family oriented and are also more expensive. Forget serving them with plain ketchup! Try serving them with gravy, or even HP sauce! As you can see from the photos, I served mine with tomato jam.

Here are some great sides to pair with your steak fingers:

• French fries will work, but what about these buttery mashed potatoes or this healthier mashed cauliflower?
• This cream cheese corn is so good with steak!
• A side dish combining corn and green beans would be delicious!