If you grew up in Texas, sometimes you just have to have Texas Chicken Fried Steak! In this case, I made Chicken Fried Steak fingers. Yum! Love them! Dipped in cream gravy, they are Texas Southern Food at it’s best!
If you’re going all out to make this classic Texas dish you need some good french fries! Hand cut, not the frozen kind.
I don’t make Chicken Fried Steak that often , maybe a couple of times a year, but sometimes when you want Southern comfort food, like on New Years with the blackeyed peas and cabbage, you want a main course that just speaks Southern and Chicken Fried Steak does just that!
Texas Chicken Fried Steak Fingers
In Grady Spears cookbook “Texas Cowboy Kitchen” says the Chicken Fried Steak was born on the cattle-driving trail, known as poor folks’ food. The Longhorn was a tough beef so the chuck wagon “coosie” pounded it until tender with whatever tools he could find. Then he dredged it in flour and fried it up in a Dutch oven and the gravy spread the meal even further which was important during the Depression. Here’s the link for Grady’s cookbook for more Texas recipes! https://amzn.to/39wlEnB
When I was growing up Chicken Fried Steak was a staple in our house and there were 7 in our family. My Mom would buy round steak and she would pound it out with the side of a saucer…..beating over and over until tender!
So, you want to cook a very Southern meal, add some Chicken Fried Steak. Everyone always loves it! Pass the Cream Gravy and Homemade Biscuits!
Another southern favorite is my Southern Fried Chicken on the blog. Here’s the link for that recipe which is delicious:https://the2spoons.com/essential-southern-fried-chicken/.
Don’t forget Homemade Biscuits! Here’s the link for those: https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/
Best Texas Chicken Fried Steak Fingers
Here’s the recipe! Enjoy!
Chicken Fried Steak Fingers with Cream Gravy
Ingredients
For the Gravy
- 2 tbsp Canola oil or similar
- 2 heaping tbsp flour
- salt and pepper to taste
- 3 cups whole milk, more if you want a thinner gravy
For the Chicken Fried Steak Fingers
- 1 lb cube steak or tenderized round steak, cut into one inch strips Cube steak is traditional
- 2 cups All purpose flour
- 1/2 tsp salt
- 1/4 tsp cayenne
- 1/8 tsp garlic powder
- 1/4 tsp onion powder
- 2 eggs, beaten
- splash of water plus a pinch of flour
- vegetable oil for frying
Instructions
- Place the flour in a container. Add the seasonings and whisk. Add your eggs, a splash of water and a big pinch of flour in another pan and whisk until the egg and flour are combined completely.
- Cut your cube steak or tenderized round steak into 1 inch strips Lightly salt and pepper. Place one steak in the flour pressing down to help the flour adhere, turn over and do the same.
- Then put the steak in the egg mixture turning to completely coat, then back in the flour, pressing down, to completely cover with the flour. You can dredge again, add back to eggs and back in flour, or you can just do the one dredge. Either way you want to make sure they are completely covered and the flour is adhering to the steak. Set your dredged steaks on a sheet pan or plate until ready to fry.
- Heat your oil in a large skillet to medium high. When the oil is heated add your first few pieces of steak, single layer, not crowding and cook until lightly browned. When done remove and drain on a rack over a sheet pan or on paper towel. Continue until all have been cooked reserving some of the oil and crumbles in the bottom for cream gravy.
For the Gravy
- In a separate skillet add the 2 tablespoons oil and heat to medium , not smoking. Add the flour. Allow the flour to cook a minute or two, stirring constantly. Add the milk a little at a time, whisking to prevent the flour Salt and pepper to taste. I don't like a too thick gravy, so just add milk as you go to reach your desired consistency.