Chicken Fried Steak Fingers
Ingredients
For the Marinade:
- 2-pounds ribeye steak, cut into long ⅓-inch strips
- 4 cups buttermilk
- 1 tsp. onion powder
- 1 tsp. salt
- ½ tsp. ground black pepper
- ½ tsp. garlic powder
For the Batter:
- 4 cups all-purpose flour
- 2 cups cornstarch
- 1 tsp. onion powder
- 1 tsp. ground black pepper
- 1 tsp. paprika
- ½ tsp. salt
- ½ tsp. garlic powder
- ½ tsp. dried thyme
- ½ tsp. dried basil
Other Ingredients:
- Oil, for frying
Instructions
To prepare the marinade:
- 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; set aside for 30 minutes; if marinating for longer than 30 minutes, place the bowl into the refrigerator.
To prepare the batter:
- To a large bowl, add the flour, cornstarch and seasonings; whisk to combine.
- Add at least 3-inches oil to a deep Dutch oven or deep cast iron skillet.
- Pre-heat the Dutch oven to 350F.
- 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; set it onto a prepared baking sheet which has been lined with a cooling rack.
- Repeat this process with 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 is important to double dredge to get the best crispy batter; this also locks the moisture into the steak.
To fry the chicken fried steak fingers:
- Now that all of the steak has been dipped and coated twice, it’s time to fry.
- First, ensure the Dutch oven or cast iron skillet has been pre-heated 350F.
- Fry the steak in batches; about 4 or 5 pieces at a time.
- It will take about 4 to 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; place in an oven to keep warm; do not cover.
- Continue with frying the next batch until all of the steak is done.
- Plate and serve with your favorite sides.