Homemade Steak Fingers are rolled in seasonings and crushed oyster crackers, fried to golden perfection, and dipped in a rich and creamy Homemade Country Gravy. Sure to be your next family favorite, this recipe can be made for both breakfast and dinner!
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The BEST Deep Fried Steak Fingers Recipe
I think we can all agree that chicken fried steak is an American classic. Juicy tender steak fried to a crispy, golden perfection smothered in a rich and creamy country gravy. Yum.
Prepare yourself, because we have taken it to the next level: chicken fried steak fingers. All of that crispy, comforting, savory goodness is now in dippable form. Double YUM.
Serve these yummy fingers with a side of Crispy Fried Potatoes for either breakfast or dinner. Or maybe breakfast and dinner, because these are so good you’ll want to make them twice!
Ingredients Needed for Sirloin Steak Fingers
This recipe consists of fairly simple ingredients. Here’s what you will need:
- Oyster crackers
- Garlic powder
- Salt and pepper
About the Steak Strips
For this recipe, I use Angus Sirloin Tender Steak. A popular option is tenderized cube steak, but any steak will work. If the steak is too thick, pound it out with a meat tenderizer.
Ingredients Needed for Homemade Country Gravy
To make the best country gravy, you will need:
- Salt and pepper
How to Make Crispy Golden Steak Fingers
Begin this recipe by heating a deep fryer to 375 degrees.
Next, you will create your dipping station using three bowls. Starting with a medium-sized bowl, combine the flour, salt, garlic powder, paprika, and pepper. In the next bowl, whisk the eggs. In the last bowl, add the crushed oyster crackers.
Toss a steak strip into the flour, dip into the whisked eggs, and press into the crushed oyster crackers. Repeat until all strips are coated.
Fry the strips 4 or 5 at a time (depending on the size of the fryer), making sure not to overcrowd the basket. Fry the steak strips for 3 to 4 minutes, or until golden brown.
Keep the fried steak fingers warm by placing them in a 200-degree oven while making the gravy.
How to Make Country Gravy from Scratch
In a medium pan, melt the butter over medium heat. Once the butter is melted, add the milk, flour, cayenne, thyme, salt, and pepper. Cook this mixture for 1 to 2 minutes.
Slowly add the milk 1/2 cup at a time and whisk thoroughly between each addition. Adding the milk slowly will keep the gravy smooth and lump-free.
Bring the gravy to a simmer while stirring frequently. Simmer for about 5 minutes, or until the gravy has thickened to your liking.
How to Keep Fried Foods Warm in Oven
Place the fried steak tenders on a baking sheet and place it in an oven preheated to 200 degrees Fahrenheit. This will help keep them warm and crispy while preparing the country gravy. This method works well for all sorts of fried foods- pork tenderloins, Beer Battered Onion Rings, chicken strips- you name it!
How to Store Sirloin Steak Fingers and Homemade Country Gravy
As with most foods, steak fingers and country gravy are both best served fresh. If you must store them, wait until they have cooled and store them separately in air-tight containers for up to four days.
How to Reheat Steak Fingers
My favorite way to reheat fried foods is in the oven. The fingers will come out crispy and takes almost no time at all! Here’s how to do it:
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and arrange the fingers in one single layer. Tent the pan with aluminum foil and bake for 8 to 10 minutes, or until warm and crunchy.
How to Reheat Homemade Country Gravy
The easiest way to reheat gravy is on the stovetop. Whisk the gravy in a small saucepan over low heat until it’s hot. Add a splash of milk to thin it back out if it gets too thick.
Gravy can also be reheated in the microwave, using a microwave-safe container. I recommend heating it in 30-second intervals and stirring each time, so it doesn’t burn. A splash of milk can thin out thick gravy.
Need a Side Dish? Try One of These!
Steak Fingers with Country Gravy
- 2 lb tenderized steak (I used sirloin tender steaks) cut into 1-inch strips
- 1/2 c flour
- 2 tsp salt
- 2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp pepper
- 2 eggs
- 2 c oyster crackers crushed
- oil for frying
- 1/2 c butter
- 2 1/4 c milk
- 1/2 c flour
- 1/4 tsp cayenne
- 1/4 tsp thyme
- 1 tsp salt
- 1 tsp pepper
- Heat a deep fryer to 375°.
- In a medium-sized bowl, combine the flour, salt, garlic powder, paprika, and pepper. In a separate bowl, whisk the eggs. In another separate bowl, add the crushed oyster crackers.
- Toss a steak strip into the flour, dip into the whisked eggs, and press into the crushed oyster crackers. Repeat until all steak strips are coated.
- Fry the strips 4 or 5 at a time, making sure not to overcrowd the basket. Fry for 3 to 4 minutes or until golden brown.
- Keep the steak fingers warm by placing them in a 200° oven while making the gravy.
- In a medium-sized saucepan, melt butter over medium heat. Once melted, add milk, flour, cayenne, thyme, salt, and pepper. Cook for 1 to 2 minutes.
- Slowly add milk ½ cup at a time and whisk between each addition.
- Bring to a simmer while whisking frequently. Simmer for about 5 minutes, until the gravy has thickened.
*Nutrition information is an estimate and will vary based on ingredients used and cooking methods.
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