Chicken Fried Steak Fingers

Enjoy a diner favorite at home with these chicken fried steak strips with white gravy. Comfort food and finger food, what more can you ask for?

There’s something about fried food that is just so irresistible. I think it’s the texture combinations that happen. Crunchy outside, soft inside, and then for this specifically, a creamy dip. Everything you want out of a bite.

I love to make this when I need the meat to go a long way. To be able to feed six people with 1.5 pounds of meat is great, especially in these expensive times. You can use really any kind of steak for this, but I like to use the cheaper cuts. Since the pieces are cut into thin strips, the meat turns out tender.

These steak fingers pair great with mashed potatoes and white gravy and vegetables like corn or green beans.

Ingredients

• Beef Round Steak
• Flour
• Salt
• Pepper
• Paprika
• Garlic Powder
• Baking Powder
• Baking Soda
• Egg
• Whole Milk
• Vegetable Oil
• Bacon Grease

Instructions

• In a shallow dish, put in the flour, salt, pepper, paprika, garlic powder, baking powder, and baking soda. Whisk until well combined.

• In another shallow dish, put in the egg and milk and whisk until well combined.

• Pat dry the steak. Cut into 1/2-inch-thick strips.

• Line up your dishes so it is easier/less messy of a process. Put a strip of steak in the flour and coat it, then put it in the egg wash, then back into the flour. Make sure each time you dip it gets fully covered. Continue this process with each piece of strip.

• In a stainless-steel pot, pour enough vegetable oil so it is half an inch deep. Bring it to 350 degrees.
• Using tongs, gently put in a few pieces of battered steak into the hot oil. Make sure to not put too many pieces in at once or they won’t cook correctly.

• Cook for about 3 minutes per side.

• Once finished frying, put them on a paper towel lined plate.
• To make the gravy, over medium high heat, melt the bacon grease. Once melted, add the flour. Whisk together and continue to whisk until it turns a light golden color. Pour in the milk and whisk constantly. Once it has thickened, remove from the heat and add salt and pepper. If the gravy is too thick for your liking, add a little more milk to thin it out.

• Serve.