Country-fried or chicken-fried are terms given to breaded and deep-fried poultry and meat. In fact, chicken-fried steak is an institution in the American south, where thinly sliced cuts of cubed steak are prepared in this way and served with country gravy and biscuits. There’s not much room for improvement in this classic… or is there?
In “Best-Ever Steak Fingers,” chicken-fried steak gets a makeover into easily picked up finger foods tailor made for dipping in a savory sauce. They are perfect for picnics and meals on the go. Dig in, courtesy of “Lord Honey Traditional Southern Recipes with a Country Bling Twist” (Pelican Publishing) by Chef Jason Smith.
Best-Ever Steak Fingers
Serves 6
Veggie oil for frying
2 cups all-purpose flour
2 tablespoons all-purpose steak seasoning, divided
1 cup buttermilk
1 egg
4 pounds beef cube steak
Dipping sauce
1 cup mayo
1⁄2 cup sour cream
2 tablespoons yellow mustard
1 package dry Italian salad dressing
2 tablespoons dried dill
Preheat oven to lowest temperature.
Pour 1 inch oil into a large cast-iron or other thick-bottomed skillet. Turn heat to medium low. Place the flour in a shallow pan. Sprinkle half the steak seasoning over flour, and mix together.
Cut steak into 1-inch strips. Add the rest of the steak seasoning, rubbing into each piece. Turn heat to medium on skillet. Place each strip in the flour mix, then into the milk and egg mix, then back into the flour. Shake off excess and place each strip on a plate. Repeat until all strips are coated.
Sprinkle a few drops flour over oil. If it sizzles, it’s ready to fry. Using tongs or a fork, place strips side by side in hot oil. Don’t crowd the pan, or it will cool the oil.
After about 2 to 3 minutes, when strips start to brown on bottom, turn over. When second side is brown, remove and place on a cooling rack that has been set on a cookie sheet. Set the sheet in the preheated oven. Repeat until all fingers are cooked.
In a bowl, whisk together all dipping sauce ingredients.
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