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Chicken Fried Steak Fingers

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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.