Steak is marinated in buttermilk and seasonings to tenderize and flavour before being double coated in a light batter. The steak is fried until golden and crunchy on the outside, but is still moist and tender on the inside. Chicken Fried Steak Fingers have the flavour and crunch of fried chicken but with steak instead!
2poundsribeye steak,cut into long 1/3rd inch strips
1/2teaspoonground black pepper
For the Batter:
4cupsall purpose flour
1teaspoonground black pepper
oil for frying
In a large bowl, whisk together the buttermilk and marinade seasonings.
Add the steak strips. Use tongs to move the steak around and get each piece coated with the buttermilk mixture. Cover the bowl and set aside for 30 minutes. If you plan to marinate for longer than 30 minutes, place the bowl into the fridge.
Next, prepare the batter mixture by adding the flour, cornstarch, and seasonings to a large bowl. Whisk to combine.
Add the oil to a deep Dutch oven or deep cast iron skillet. You will need at least 3 inches of oil in the pot. Pre-heat the oil to 350 degrees F.
While the oil heats up, working with one piece of steak at a time, remove it from the buttermilk mixture. Gently shake off the excess liquid. Coat the steak well in the flour mixture and set it onto a prepared baking sheet which has been lined with a cooling rack. Do this will all of the steak, working with one piece at a time.
Once all of the steak has been coated, again, working with one piece at a time, dip it once more into the buttermilk mixture until fully submerged. Remove and gently shake off the excess liquid. Coat once again in the flour mixture and place it back onto the cooling rack. It’s important to double dredge to get the best crispy batter. This also locks the moisture into the steak.
Now that all of the steak has been dipped and coated twice, it’s time to fry. First, preheat your oven to 200 degrees F.
Fry the steak in batches – about 4 or 5 pieces at a time. It will take about 4-7 minutes for the steak to be fully cooked through. Once fully cooked and browned, remove from the oil and place on a clean baking sheet/cooling rack. Set in oven. Do not cover!
Continue with frying the next batch until all of the steak is done.