Chicken Fried Steak Fingers With Gravy | Inspired By DQ | STEAK | The Southern Mountain Kitchen

buttermilk

🥗Healthier: plain yogurt

💰Cheaper: milk + vinegar

Plain yogurt offers a similar tangy flavor while reducing calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: none

Canola oil is a healthier option with a similar smoke point.

gravy

🥗Healthier: mushroom gravy

💰Cheaper: none

Mushroom gravy provides a lower-calorie alternative with umami flavor.

Cut the cube steak into strips about an inch wide.

In a bowl, whisk together 2 eggs and 1/2 cup buttermilk until blended.

In another bowl, combine 1 cup flour, 1/2 teaspoon baking powder, 2 tablespoons corn starch, 1/2 teaspoon onion seasoning, 1/2 teaspoon salt, 1 teaspoon Memphis seasoning, and 1/2 teaspoon pepper.

Mix the dry ingredients well.

Coat the steak strips in the flour mixture, then dip them into the egg and buttermilk mixture, and return to the flour mixture again, then set aside on a wire rack.

Heat vegetable oil in a pan to about 2 inches deep, ensuring it's not completely submerged.

Fry the steak strips in batches for 4-5 minutes on each side until golden brown, checking for doneness.

Transfer the cooked steak fingers to a wire rack to cool and drain excess oil.

In the same pan, add a few tablespoons of oil and about 1/4 cup of flour, stirring to combine.

Cook the flour in the oil for a couple of minutes to remove the raw taste.

Gradually add 1/2 cup of milk, stirring until the gravy thickens to a silky consistency, adjusting with more milk if necessary.

Season the gravy with salt and pepper to taste, then serve the steak fingers with the gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens