High Five Recipes: Chicken Fried Steak Strips
By 
I do almost all of the cooking around here…not because Matt can’t or won’t cook. I just really, really love to cook and have more time to be in our kitchen.
However, ever since Matt started working at a restaurant, he’s been quite a bit more interested in learning about food preparation…and guess what? My husband has a really great cooking tip for you today.
Yes indeed, this nugget of Chicken Fried Steak Strip wisdom is brought to you by the Heavenly Homemaker’s Husband! (Maybe you knew this tip already, but I didn’t.)
Here’s what he shared with me the last time I made these Chicken Fried Steak Strips:
If you keep dipping the meat in the flour and then in the milk and then back in the flour and then back in the milk and then back in the flour and then back in the…
It will make an extra yummy, extra crispy coating on the outside of the strip.
My strips were good, but I had just been single dipping. Following Matt’s advice, I am now double and even triple dipping. Now, they are Oh My Goodness Amazing. All thanks to my husband. I love that man. You will too after you try his double/triple dipping advice. But you can’t have him. He’s mine.
Chicken Fried Steak Strips
1 pound beef cube steak
1 1/4 cups whole wheat flour
1/2 t. garlic powder
3/4 cup milk
oil for frying (I usually use palm shortening for this from Tropical Traditions)
Cut cube steak into 1 inch strips. In a bowl, stir together flour and garlic powder. Pour milk into a separate bowl. Heat oil in a skillet (350° for electric skillet or medium heat on the stove top).
Dip beef strip in milk, then in flour mixture. Dip, repeat. Dip, repeat. Dip, repeat. (More or less is fine.) Place strip in oil. Cook for about 7 minutes on each side. (Salt to taste.)
So let’s review: The more you dip, the better the strip. You’ve gotta try it!
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Read a great tip about Preparing Ahead and Flash Freezing your Chicken Fried Steak Strips here!
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This post is linked to Kelly the Kitchen Kop for Katie’s Spring Cleaning Carnival.
Dipping is good. I think I’m in trouble. LOL
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We do this and call them ’steak fingers’.
There is only one thing wrong with your picture, Laura. Where’s the gravy????? ;-)
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Laura@HeavenlyHomemakers Reply:
February 10th, 2010 at 9:29 am
1. I was too lazy to make gravy that day.
2. My boys asked the same question.
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susan Reply:
February 13th, 2010 at 10:05 am
i was gonna ask the same thing. i’m not allowed to make gravy in my house b/c i’m the only one that eats it. :-( but i’d love a good chicken fried steak w/ gravy.
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My husband LOVES chicken fried steak. I’m a double dipper. I mix egg in with the milk and add a little cayenne, paprika, seasoning salt, and pepper to the flour. It is so yummy.
Although I have a problem with my oil, I can never get the temp right. I always seem to burn at least one. I think I need to buy a thermometer or an electric skillet. How much oil do you use?
Marla
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Laura Reply:
February 10th, 2010 at 1:42 pm
I probably use about 2-3 Tablespoons of oil?
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When I have it on hand, I use buttermilk instead of milk/egg mixture. The buttermilk sticks to the strip easier, and it gives the batter a twangy taste. And double dipping is definitely recommended!
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Emily Reply:
February 10th, 2010 at 11:53 am
You are so right! When I worked at a restaurant we always used buttermilk for both chikcen and onion rings. It works great!
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We don’t normally eat red meat, but this looks very yummy and I am making it today! Thank you! I wish I knew the triple dipping trick before, would’ve been useful last time I made onion rings!
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I dip mine in cornstarch before anything then the milk, the the flour mixture. Yummy! I don’t know why i use corn starch something my mother used to do I believe. Who knows but it works for me :D
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Danielle Reply:
February 11th, 2010 at 3:53 am
Cornstarch makes them more crunchy. You can also just put the cornstarch in the flour.
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How do you keep these warm and crunchy while you prepare the rest of the batch? I am going to be making Chicken Fried Steaks for over 100 men for a Men’s Retreat in April and am looking for ways to keep them crunchy without having one side get soggy. Any ideas? Thanks
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Laura Reply:
February 26th, 2010 at 8:42 am
I think if you put them in a foil covered pan in a 250 degree oven while you cook the rest of the batch, that should do the trick.
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Ooo that looks yummy :D
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Wondering if I could use water instead of the milk in this recipe. Two of my kids are currently on a dairy-free diet. Any thoughts about substitutions?
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Laura Reply:
February 26th, 2010 at 8:43 am
Water might work…wouldn’t hurt to try. If they don’t have trouble with eggs, you could beat a couple of eggs and dip in that.
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I have a question: why is it called chicken fried strips when there’s no chicken involved?
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Laura Reply:
March 3rd, 2010 at 8:50 am
Yeah, isn’t that weird?! I think it’s because you fry your steak like you fry chicken…thus making it “chicken fried” steak. Clear as mud?
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Rusty Reply:
July 1st, 2010 at 9:48 am
True story, at a Denny’s where I was a waitress, we introduced CFS to a new employee, she ate it and really liked it. Her comment about it was: “It was good, but didn’t taste anything like chicken!” LOL!
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Pat Reply:
May 15th, 2010 at 12:00 pm
I’ve always known it as Country Fried Steak. This makes more sense.
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I made these last night and they were great! I had no idea what a difference double and triple dipping would make!!!! I am really enjoying your make ahead meal recipes and tips. I’m following!
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I’m going to make a ton of these. We just this morning picked up half a beef. Total price $1.42/lb for all cuts after processing because my Pappaw is a cattle buyer and got a bargain. I’m so proud of this deal! There were a bunch of packages of cube steak, too! Mmmm, can’t wait to try this recipe!
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Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient.*:.
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Does anyone know what cut of beef cube steak is tenderized from?
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Jenna Reply:
May 30th, 2010 at 3:41 pm
My hubby was a butcher for many years, and he says it comes mostly from
the round, but can come from other parts as well.
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Loved these Laura. I always enjoy your menu plan. My husband said they were a keeper too. We dipped ‘em in BBQ sauce.
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Question: I have a few roasts in the freezer, do you think I could cut them up, tenderize them, and use them this way? Sounds weird to sacrifice a roast, but it is pastured beef and tends to toughen up when roasted.
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Laura Reply:
July 14th, 2010 at 12:40 pm
Hmm, I don’t know enough about doing this but I sure think it would work.
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I made these tonight with venison cube steaks that we had tenderized. They were incredible! My husband said I could make these anytime!
For gravy, I just mixed my left-over milk and flour and then mixed that into the greasy leavings in the botton of my skillet. I added a little broth to thin it out and it was awesome!
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What is the difference between palm shortening and palm oil? I noticed on Tropical Traditions website there are two different products and am curious.
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Laura Reply:
August 9th, 2010 at 6:22 pm
I don’t know the big differences, but what I do know is that I like the shortening better…and it is less expensive!
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