Welp, I have finally made a believer out of my hubby on just how incredibly flavorful, and *TENDER!*, Chicken Fried Steak Fingers with Ragin’ Cajun Gravy can be!! I battled him for years on this, (as evidently it wasn’t one of his mom’s better dishes), and hers always turned out tough and dry. That can surely, of course, have you believing that you don’t like them! But these. Are neither! Absolutely thrilled that he finally LOVES them. Believe me, next time I’m DOUBLING this!
Such a simple and easy dish, but oh so comforting and addictive that you can enjoy either as an appetizer, or add a side dish or two, and you’ve got yourself one southern-style feast!
You just simply start with “cubed” steak. Cubed simply means that “steak”, round steak usually, is run through a tenderizer by the butcher to make the lesser cut of meat super tender and thin, so that it cooks in minutes without having to slow cook it. It always comes out tender if you just don’t overcook it!
I simply pat the meat dry first, then cut the meat into strips, dredge them into seasoned flour, then into a spiked milk and egg bath, then back through the flour again. The trick to this, is to always shake off any excess flour and egg bath as you go. That way the coating won’t get too thick and gummy.
And the bits won’t all fall off when you go to fry it and just end up inedible, burnt, blackened, teeth-shattering pebbles on the bottom of the pan!
I always prep the meat first, then heat up the oil. Letting the coated meat rest while the oil heats up, also helps the breading to stick! It’s wonderfully seasoned and flavorful! You don’t want to lose any of it!
Also, make sure that your oil and butter is nice and hot. The meat should sizzle immediately when placed into the pan, and don’t cook them for more than 1 – 1 1/2 minutes per side. And NEVER. I mean NEVER pierce them with a fork to turn. Always use tongs. Piercing makes the juices run out and the oil run in. Not good! Unless you like dry, greasy meat.
Once they’re all fried and placed onto a rack over a baking sheet (no paper towel to steam that gorgeous breading and make it mushy!), you pop it into a preheated 200º oven to keep warm while you make the gravy!
*I actually like to make the gravy the day before, or earlier in the day, using all butter instead of the pan drippings, but you can make this however you want to!
So while those gorgeous golden steak fingers stay warm in the oven, whip up the gravy! If you’ve made it ahead of time, you can fry up a batch of homemade french fries if you’ like! I did, and served a nice little cup of homemade cole slaw to go alongside, too!
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Print, or Save any that you like to remind yourself to fix this soon!
You wanna talk about a midwestern/southern-style feast!
Ohhhh man.
Like running into your best friend when you were 10!!
Grab one while they’re hot, dunk, and enjoy!!!
I only made a single batch, (fried in two separate batches), but next time, and OH HELLZ YEA there WILL be a next time, I’ll have to go back to making a full, 2 pound batch! The hubs all but INHALED them. Gosh I hate it when I’m right. 😉
But just thankful that it’s another one of my favorites that I have finally convinced him to give a second chance! Hope you enjoy these, too! Make a batch (or three!) this weekend!
*These Steak Fingers can be served by themselves
with the Cajun Gravy for Dipping as an Appetizer,
or make it a “Platter” and serve with any of my Side Dishes such as:
Copycat 5 Guys Fries
Sweet Creamy Southern Cole Slaw
Old-Fashioned Mustard Potato Salad
Blue Ribbon Barbecued Baked Beans
Best Creamy Homemade Mashed Potatoes
*If Gravy is not preferred for dipping, might I suggest:
Best Homemade Ranch Dressing
Creamy Honey Mustard Dressing
Thick, Rich & Chunky Blue Cheese Dressing
Mississippi Comeback Sauce
Balsamic Espresso Coca-Cola Barbecue Sauce
Chicken Fried Steak Fingers
Ingredients
Instructions
For the Cajun Pepper Gravy to dip ‘n dunk!
*If making ahead of time, rewarm in microwave, stirring once in awhile. If too thick, add a little milk, 1 Tbl. at a time, until desired consistency. *Do not thin until after warmed, as gravy will be extra thick when cold, and thin out as it warms.
Ragin' Cajun Pepper Gravy
Ingredients
can sub bacon fat but will have a predominant bacon flavor (*
Instructions
Notes
Kelly
Friday 25th of August 2017
You're very welcome, Donna!! :)
Donna
Wednesday 16th of August 2017
These are amazing. I look forward to your wonderful recipes. Thank you for sharing with us.