Chicken Fried Steak Fingers Give Chicken Tenders A Run For Their Money
GET THE RECIPE HERE.
If you make chicken fried steak in the Delish kitchen without alerting the resident mid-westerners on the team, all hell breaks loose. (Fun fact: It's the official state dish of Oklahoma.) But being that they have such strong feelings towards the breaded beef, one can understand that I, a Cali expat, was nervous of what they'd think of my so-not-traditional version of the fried favorite. I'm happy to report that these lil tenders passed the taste test.
Chicken fried steak, as a meal, is a big commitment. Dredged and fried cube steak tastes awesome, sure. But if you think you're going to accomplish anything but a nap after eating a plateful, you're in for a rude awakening. These Chicken Fried Steak Tenders, on the other hand, satisfy your indulgent craving without undoing your whole day ... if you share the platter with friends, that is.
The process here is pretty in line with traditional recipes, except for slicing the steak. We dredged each piece of steak in flour (seasoned with garlic powder, onion powder, and cayenne), dipped it in a mixture of eggs and milk, then dredged it again in the seasoned flour. That double dredge is your key to crispy success. Just like any other time you're frying, you'll want to use an oil with a high smoke point. Vegetable, canola, or peanut oil will work. Just make sure it's hot enough (about 350°) before you add the steak or you could end up with greasy, floppy results.
Please don't buy expensive meat for this dish. Shallow frying makes even cheap cube steak taste like gold. Especially when it's dipped in gravy. DO NOT SKIP THE GRAVY!
PIN IT FOR LATER:
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