Chicken Fried Steak Strips Recipe

Slice and tenderize

If your cube steak pieces are large, slice each into 1"–1.5" wide strips across the grain. Pat strips dry with paper towels. Lightly score any very thick areas so pieces cook evenly.

In a shallow bowl or dish combine buttermilk, hot sauce (if using), 1 tsp kosher salt and 1 tsp freshly ground black pepper. Submerge steak strips in the mixture, cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and flavors the meat.

Set up three shallow dishes: (1) flour mixture, (2) wet dredge, (3) reserve flour for double-dredge. In a wide shallow bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp dried thyme or oregano, 1/4 tsp cayenne (if using), 1/2 tsp baking powder, 1.25 tsp kosher salt and 3/4 tsp freshly ground black pepper. Taste a pinch and adjust seasoning. Reserve about 1/3 cup of this dry mix in a second shallow plate (for double-dredge).

In a second shallow bowl whisk eggs, 1/2 cup whole milk and 1 tbs Worcestershire sauce until smooth.

Remove steak strips from the buttermilk, letting excess drip off. Dredging method: first coat each strip lightly in the reserved dry flour (helps the wet mixture cling), then dip into the egg-milk mixture, letting excess drip, and finally press into the main seasoned flour mixture until well coated. For an extra-crispy crust, repeat the dip into the egg mixture and re-coat with the flour mixture for a double-dredge.

In a heavy skillet (cast-iron preferred) or Dutch oven, add about 1/2"–3/4" oil (approximately 1 cup for a 10" skillet). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Maintain heat so oil stays between 325°F–350°F while frying.

Working in batches (don’t overcrowd), carefully add breaded steak strips to the hot oil. Fry 2–3 minutes per side, flipping once, until golden brown and internal temperature reaches 145°F and crust is crisp. Transfer cooked strips to a wire rack set over a baking sheet or paper towels to drain. If desired, add 1 tbs unsalted butter to the hot pan near the end of the last batch and spoon the foaming butter-oil over the strips for extra flavor.

Keep finished strips warm in a 200°F oven while you fry remaining batches. Garnish with chopped parsley and serve with lemon wedges if using.

After frying, carefully pour off all but about 2 tbs of oil/pan drippings from the skillet (reserve drippings). Reduce heat to medium. Add 2 tbs drippings and 2 tbs flour to the pan and whisk continuously to form a roux; cook 1–2 minutes until the raw flour taste cooks out and mixture turns lightly golden.

Gradually whisk in 1.5 cups whole milk, smoothing lumps. Bring to a simmer and cook until slightly thickened, 3–5 minutes. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper (adjust to taste). If gravy becomes too thick, whisk in a splash of milk to reach desired consistency.

Serve gravy warm spooned over steak strips or on the side for dipping.