Description
Crispy and tender steak fingers are a Southern classic made by breading and frying strips of tenderized steak. Perfect as a main dish or snack, they pair wonderfully with gravy or dipping sauces.
Ingredients
Units
Scale
- 1 1/2 pounds cube steak, cut into strips
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- In a shallow bowl, whisk together buttermilk and eggs.
- In another shallow bowl, mix flour, garlic powder, onion powder, paprika, salt, and black pepper.
- Dip each steak strip into the buttermilk mixture, then dredge in the flour mixture, pressing lightly to adhere.
- Place coated strips on a tray and let sit for 10 minutes.
- Heat about 1 inch of oil in a large skillet over medium-high heat until hot (350°F).
- Fry steak fingers in batches, 2–3 minutes per side, until golden brown and cooked through.
- Drain on paper towels and serve warm with your favorite dipping sauce.
Notes
- For extra crispy fingers, double dip in buttermilk and flour mixtures.
- Can be frozen after frying and reheated in the oven.
- Great served with country gravy or ranch dressing.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 2g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg