Chicken Fried Steak Strips
Crispy, golden, and bursting with flavor, these Chicken Fried Steak Strips are the ultimate comfort food, perfect for sharing or indulging on your own. Tender strips of cube steak are seasoned and double-dredged in a spiced flour mixture before being fried to crunchy perfection in hot oil. The secret lies in the buttermilk and hot sauce batter, which locks in juiciness while adding a subtle tangy kick. Ready in just 40 minutes, this recipe is ideal for a hearty appetizer, a satisfying main dish, or a crowd-pleasing party snack. Serve these irresistible steak strips with creamy country gravy or your favorite dipping sauce for a meal that’s sure to become a family favorite. Perfectly crisp and crave-worthy, they're a must-try for lovers of chicken fried steak with a finger-food twist!
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Recipe Information
Ingredients
- 1.5 pounds cube steak
- 2 cups all-purpose flour
- 0.25 cups cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1.5 cups buttermilk
- 0.5 teaspoons hot sauce
- 2 large eggs
- 4 cups vegetable oil
Instructions
Slice the cube steak into thin, uniform strips around 1 inch wide and set aside.
In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to create the seasoned flour mixture.
In a separate shallow dish, whisk together the buttermilk, hot sauce, and eggs to create the wet batter.
Dredge the steak strips one at a time in the flour mixture, shaking off any excess.
Dip the floured steak strips into the buttermilk mixture, ensuring each strip is well-coated.
Return the strips to the flour mixture for a second coating, pressing the flour onto the surface to create a crispy exterior. Set aside the coated strips on a baking sheet.
Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature.
Carefully place the coated steak strips into the hot oil in small batches, avoiding overcrowding the pan.
Fry each batch for 3-4 minutes, turning occasionally, until the strips are golden brown and crisp.
Remove the fried steak strips with a slotted spoon and place them onto a paper towel-lined plate to drain excess oil.
Repeat with the remaining steak strips until all are fried.
Serve hot with your choice of dipping sauce or gravy. Enjoy!
Nutrition Facts
Calories |
9776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 909.0 g | 1165% | |
| Saturated Fat | 144.5 g | 722% | |
| Polyunsaturated Fat | 548.7 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 5536 mg | 241% | |
| Total Carbohydrate | 223.2 g | 81% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 19.1 g | ||
| Protein | 246.4 g | 493% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 662 mg | 51% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 3857 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
