Chicken Fried Steak Fingers
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 cup flour
  • ½ teaspoon black pepper
  • 3 eggs
  • 3 cups milk, divided use
  • 2 pounds cube steak, cut into 1½ inch pieces
  • Canola oil, for frying
  • 2 tablespoons butter
  • Salt and pepper, to taste
Instructions
  1. Combine the flour and pepper in a shallow dish. In another dish, beat the eggs together with one cup milk.
  2. Dredge a piece of steak in the flour, shaking to remove excess flour. Then dip the steak in the egg mixture, shaking to remove excess egg mixture. Dip the steak in the flour again. Place on a plate. Repeat with the remaining steak pieces until all of the pieces have been breaded. Set the unused flour aside for later.
  3. Heat the canola oil along with the butter in a large skillet, over medium high heat. Fry 4-5 steak pieces, or however many will fit in the skillet without overcrowding it, at a time until golden brown. Flip the steak pieces and fry the other side. Transfer to a paper towel lined plate. Repeat until all of the steaks have been fried. Loosely cover the plate with foil to keep it warm.
  4. Pour all of the grease out of the skillet, into another container. Add ¼ cup of the grease back to the skillet. Sprinkle two tablespoons of the flour mixture over the grease. Stir to combine. Reduce heat to medium low and cook the flour mixture until it is golden brown. Add more flour if desired. Slowly whisk in the remaining two cups of milk, stirring constantly. Remove from heat and allow the gravy to cool and thicken, stirring constantly. If the gravy is still too thin, add flour, one tablespoon at at time. If the gravy is too thick, slowly add milk. The gravy will thicken as it cools. Season with salt and pepper, to taste.
  5. Serve with the chicken fried steak fingers.
Recipe by The Little Chef at http://littlechefblog.com/chicken-fried-steak-fingers/