The secret to the best chicken fried steak fingers is buttermilk
2 cups self-rising flour, 1 teaspoon baking powder, 1 teaspoon seasoning salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon granulated garlic, 1/2 teaspoon chili powder, 1 teaspoon cornstarch, 1/2 cup buttermilk, 2 pounds beef cube or round steak, 1 egg, beaten, 1 tablespoon hot sauce, oil for frying.
Pound the steak, with a mallet to tenderize and reduce to about 1/4-inch thickness. Cut the steak into 2-inch strips. Get out a bowl, pour the buttermilk, egg and the hot sauce into the bowl. Add the meat to the bowl. In a storage bag add the flour, salt, pepper, onion powder, granulated garlic, and chili powder. Pour oil into a skillet and heat to 350 to 360 degrees. Add the steak fingers into flour mixture, shake, shake off the excess repeat this step then set aside for a 7 to 10 minutes, add to the hot oil. Fry until the meat is brown and crispy on both sides.
GRAVY: 1/4 cup flour, 3/4 cup milk, 1/2 teaspoon seasoning salt, 1/4 teaspoon black pepper. Pour the oil out of the skillet, except for about 1/4 cup. Add flour and stir with a whisk to mix well. Continue until the mixture turns a very light brown. Slowly add the milk still whisking to ensure no lumps. Bring to a boil for 1 to 2 minutes or until the gravy thickens. Serve over the top of the steak.
I love this dish served with garlic mashed potatoes, grilled asparagus, candied yams with pineapples and raisins, dinner rolls and a glass of pink champagne. What’s going on your plate?