These country fried steak fingers serve up classic Southern flavor in a fun, dippable package. Cube steak strips are dredge in buttermilk and seasoned flour, then fried to golden perfection just like traditional country fried steak, but they’re served up in a delicious dippable form perfect for breakfast, lunch, dinner, or parties.
Anything fried is always good. That’s our motto. From fried zucchini to crispy coconut shrimp, frying just seems to make everything better. So, when we were trying to think up a new appetizer for our party menu, we eventually settled on one of the tastiest fried recipes of all – country fried steak.
We took the classic comfort food everyone loves and turned it into steak fries. They’re easy, delicious, and perfect for parties when you serve them with country gravy or even dipping sauce.
Why You’ll Love These Delicious Steak Fingers
- Simple Ingredients: This recipe uses basic kitchen staples, so there’s no need to hunt for fancy ingredients.
- Easy: It only takes a little dredging and frying to make these delicious steak fingers.
- Classic Flavor: These steak fingers are made with the same cube steak and breading of traditional country fried steak, so they have all that tasty down-home flavor.
- Versatile: These steak fingers make a tasty breakfast, lunch, dinner, or appetizer.
Ingredients
- Cube Steaks: The classic country fried steak cut, cube steak cooks quickly and is so tender and juicy.
- Buttermilk, Eggs, and Hot Sauce: Buttermilk and eggs create the liquid component of the dredge for the breading.
- Flour: Flour gives the steak fries their golden breaded coating.
- Seasonings: A bold blend of Slap Ya Mama, onion powder, garlic salt, pepper, and a few others makes the breading so flavorful.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Mild: Omit the hot sauce and red pepper flakes for a mild version of these steak fries.
- Cube Steak: You can also used tenderized pork strips or chicken strips for a different flavor.
- Gluten-Free: Use gluten-free flour to make gluten-free steak fingers.
How to Make Country Fried Steak Fingers
1: Preheat the oil to 375 degrees in a large cast-iron skillet or electric skillet.
2: Cut the cube steaks into ½-inch strips and place them on a plate lined with paper towels to absorb excess liquid. As the plate fills, add a layer of paper towels and continue stacking the strips until they’re all cut.
3: Add 1 ½ cups of plain flour to a large baggie. Then, combine the rest of the flour and seasonings in another baggie and shake to mix. Whisk the eggs, buttermilk, and hot sauce in a medium mixing bowl.
4: When the oil is hot, add about 10 steak strips to the baggie with the plain flour and shake to coat. Then, dip them in the egg mixture. Finally, add them to the seasoned flour baggie and shake to coat.
5: Immediately place the steak fingers in the hot oil and fry until golden on both sides.
6: Transfer the steak fries to a plate lined with paper towels and place it in a preheated 175-degree oven to keep the steak fingers warm while you cook the rest.
7: Repeat until all the country fried steak fingers are done. Serve with your favorite gravy and enjoy!
Hint
Coat your steak fingers just before you fry them to keep the breading from getting gummy.
Storage
Refrigerate these steak fingers for up to 4 days in an airtight container. For longer storage, freeze them for up to 2 months in an airtight, freezer-safe container or heavy-duty freezer bag.
To reheat the steak fries, defrost them overnight in the refrigerator if frozen. Then, air fry them at 375 for a couple of minutes until crisp.
What to Serve with These Fried Steak Fingers
Make these steak fingers part of a larger breakfast with dishes like these ham, egg, and cheese breakfast turnovers or cinnamon rolls.
For lunch or dinner, pair them with creamy mashed potatoes, sweet potato biscuits, or broccoli cheese rice casserole.
Tips
- Preheat your oil on medium-high heat until it shimmers to ensure it’s the perfect temperature for frying.
- Fry your steak fingers in small batches to keep the oil hot.
- Don’t bread your steak fingers until you’re ready to fry them. Otherwise, the coating will get gummy.
- Using baggies is the easiest way to evenly coat the steak fingers.
Frequently Asked Questions
Country fried steak fingers are a modified version of country fried steak in which the steak is cut into strips before being breaded and fried.
Country fried steak fingers have the same flavor as traditional country fried steak, so they’re perfect with classics like mashed potatoes, french fries, country gravy, biscuits, and your other Southern favorites. Serve them as an appetizer alongside country gravy or your favorite sauces for dipping.
If your oil isn’t hot enough, it will seep into the breading rather than crisping the outside immediately, creating soggy, greasy breading.
Cube steak is top round or top sirloin that’s been pounded flat with a meat mallet. It cooks very quickly and gets very tender.
Try This Country Fried Steak Finger Recipe Today
With their seasoned, golden coating on the outside and all the meaty goodness on the inside, these country fried steak fingers are not to be missed! They’re a fun take on a Southern classic, and they’re so easy to make that you’ll be looking for reasons to whip up a batch. Give them a try, and get ready to fall in love.
More Delicious Appetizers You’ll Enjoy
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Country Fried Steak Fingers
Ingredients
- 6 medium cube steaks, cut into ½ inch strips
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon hot sauce
- 3 cups all purpose flour, divided
- 2 teaspoons Slap Ya Mama® seasoning
- 2 teaspoons onion powder
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon parsley flakes
- 1-2 cups vegetable oil, for frying
Instructions
- Using an electric skillet, or large cast iron pan, heat oil to 375°.
- Cut cubed steaks into ½ inch strips and place on a plate lined with paper towels to soak up excess liquid. As you cut steak into strips and fill the plate, add another layer of paper towels and continue stacking steak strips with paper towels in between layers to absorb excess liquid and pat dry.
- While the oil is heating up, add 1 ½ cup of flour into a large baggie. Add the remaining 1 ½ cups of flour in another large baggie plus add all the seasonings, seal and shake to mix. In a medium mixing bowl, whisk eggs, hot sauce and buttermilk together.
- Once the oil is ready, pat dry strips again and place about 10 strips into the baggie with the plain flour, seal and shake to coat. Next add the strips to the egg mixture, next into the baggie with the flour and seasonings, then into the skillet.
- Fry until golden brown on both sides.
- Once the first batch is cooked, place on a plate lined with paper towels and place into a preheated oven at 175° to keep warm while the rest of the steak fingers are being cooked.
- Repeat the coating process for the remaining steak fingers. For best results, make sure to coat the steak fingers right before going into the skillet.
- Serve with your favorite gravy.
Notes
- Preheat your oil on medium-high heat until it shimmers to ensure it’s the perfect temperature for frying.
- Fry your steak fingers in small batches to keep the oil hot.
- Don’t bread your steak fingers until you’re ready to fry them. Otherwise, the coating will get gummy.
- Using baggies is the easiest way to evenly coat the steak fingers.
