Chicken Fried Steak Fingers

Imagine crispy, juicy steak fingers that are perfect for dipping, snacking, or devouring as a meal. These Chicken Fried Steak Fingers are a delightful twist on a classic Southern favorite and are sure to impress your family and friends. Coated in a crunchy mixture of crackers and seasoned flour, these steak fingers are perfect for game day, a casual dinner, or even an indulgent snack. With a creamy dipping sauce that packs a flavorful punch, you’ll find that these Chicken Fried Steak Fingers become a cherished recipe in your kitchen.

Why You’ll Love This Recipe

There are countless reasons to love Chicken Fried Steak Fingers. Firstly, they are incredibly easy to make, requiring just a few simple steps and ingredients. Secondly, the combination of tenderness from the cube steak and the satisfying crunch from the coating creates a wonderful texture that is hard to resist. Lastly, the dipping sauce is a game-changer, balancing creaminess with a touch of spice that complements the savory steak perfectly. Whether you’re serving them at a party or enjoying them for dinner, these Chicken Fried Steak Fingers are sure to be a hit!

Ingredient Notes

• 1/2 cup mayonnaise: Adds creaminess to the dipping sauce.
• 1/2 cup sour cream: Provides a tangy flavor and enhances the sauce’s texture.
• 1/4 cup Creole mustard: Offers a spicy kick; whole grain mustard is a great alternative.
• 1 tablespoon honey: Balances the heat in the mustard with a hint of sweetness.
• 1/8 teaspoon cayenne pepper: Adds a touch of heat to the sauce.
• 1 1/2 pounds cube steak: The star of the show; tender and flavorful.
• Salt and pepper: Essential for seasoning the meat and the coating.
• 1/2 cup flour: Used for dredging the steak before frying.
• 2 eggs, lightly beaten: Acts as a binder for the coating.
• 1/3 cup milk: Adds moisture to the egg mixture.
• 1 teaspoon Worcestershire sauce: Enhances the flavor of the steak.
• 1/2 cup flour: For the second layer of breading.
• 1/2 sleeve Saltine crackers, finely crushed: Creates a crispy coating.
• 2 teaspoons Cajun seasoning: Adds a flavorful kick to the coating.
• 1/2 teaspoon black pepper: For additional flavor in the breading.
• Vegetable oil: For frying the steak fingers.

Equipment Breakdown

• Large frying pan or skillet: Ideal for frying the steak fingers evenly.
• Baking sheet: To place the cooked steak fingers on while keeping them warm.
• Mixing bowls: For preparing the egg wash and dipping sauce.
• Meat mallet or rolling pin: To flatten the cube steak if needed.
• Whisk: For mixing the dipping sauce and egg wash smoothly.
• Meat thermometer: To ensure your steak fingers are cooked to perfection.

The Method for Chicken Fried Steak Fingers

Step 1: Prepare the Dipping Sauce

In a mixing bowl, combine the mayonnaise, sour cream, Creole mustard, honey, and cayenne pepper. Whisk until smooth and set aside in the refrigerator to chill while you prepare the steak fingers.

Step 2: Prepare the Cube Steak

If your cube steak is thick, use a meat mallet or rolling pin to pound it to about 1/2 inch thickness. This will ensure even cooking and tenderness. Season both sides with salt and pepper.

Step 3: Set Up Your Dredging Station

In one shallow bowl, place 1/2 cup of flour. In another shallow bowl, whisk together the eggs, milk, and Worcestershire sauce. In a third shallow bowl, combine 1/2 cup flour, crushed Saltine crackers, Cajun seasoning, and black pepper.

Step 4: Dredge the Steak Fingers

Cut the cube steak into strips resembling fingers. Dip each strip first into the flour, then into the egg mixture, and finally into the cracker-flour mixture, ensuring they are well-coated.

Step 5: Heat the Oil

In a large frying pan, pour enough vegetable oil to cover the bottom of the pan by about 1/4 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).

Step 6: Fry the Steak Fingers

Carefully add the coated steak fingers to the hot oil, frying them in batches to avoid overcrowding. Cook for about 3-4 minutes on each side or until golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).

Step 7: Drain and Serve

Once cooked, transfer the Chicken Fried Steak Fingers to a baking sheet lined with paper towels to drain excess oil. Serve immediately with the chilled dipping sauce.

Better Choices & Swaps

• For a gluten-free option, substitute the flour and Saltine crackers with gluten-free alternatives.
• Replace the cube steak with chicken breast or pork tenderloin for a different protein.
• For a lighter sauce, consider using Greek yogurt instead of sour cream.
• If you prefer a milder flavor, use Dijon mustard instead of Creole mustard.

Easy-to-Miss Gotchas

• Ensure the oil is hot enough before adding the steak fingers; otherwise, they may become greasy.
• Don’t overcrowd the pan while frying, as this can lower the oil’s temperature and result in soggy breading.
• Let the cooked steak fingers rest on paper towels to absorb excess oil for a crunchier texture.
• Chilling the dipping sauce allows the flavors to meld beautifully, so don’t skip this step!

Save It for Later

If you want to prepare Chicken Fried Steak Fingers in advance, you can bread the steak and store it in the refrigerator for a few hours before frying. Alternatively, you can also freeze the uncooked, breaded steak fingers on a baking sheet, then transfer them to a freezer bag. When you’re ready to enjoy, simply fry them straight from the freezer, adding a few extra minutes to the cooking time. Leftover Chicken Fried Steak Fingers can be stored in an airtight container in the refrigerator for up to 3 days.

Reader Questions

Can I use chicken instead of cube steak for this recipe?

Absolutely! Chicken breast works beautifully in this recipe. Just ensure that it’s cooked through and reaches the appropriate internal temperature.

What can I serve with Chicken Fried Steak Fingers?

These steak fingers pair wonderfully with coleslaw, fries, or a simple salad. You can also serve them as an appetizer with a variety of dipping sauces.

Is it necessary to use Saltine crackers for the coating?

While Saltine crackers provide a nice crunch, you can substitute them with panko breadcrumbs or cornflakes for a similar effect.

Can I make the dipping sauce ahead of time?

Yes, the dipping sauce can be made a day in advance and stored in the refrigerator. This allows the flavors to develop even more.

Don’t Miss These

• Best Southern Recipes
• Quick Weeknight Meals
• Creative Dipping Sauces
• Comfort Food Classics

Let’s Eat

Get ready to dig into these Chicken Fried Steak Fingers! Whether you’re hosting a gathering or simply enjoying a night in, this recipe promises to deliver satisfaction and flavor in every bite. Don’t forget to pair them with the creamy dipping sauce for the ultimate experience. Happy cooking!