CHICKEN FRIED STEAK FINGERS

bird fried steak is one in every of my all time favorite comfort meals and these scrumptious chicken fried steak hands are proper up there as an all time preferred as properly. every steak finger is deliciously flavored, with just the right quantity of seasoning, then fried to perfection and are exceptional crispy and notable tasty.

those steak palms are so tender, and crispy, after which while dipped into u . s . a . gravy, my oh my, simply scrumptious! With all the unique spices, those fowl fried steak hands are slightly highly spiced. now not too much but just enough to give those fingers such superb taste. trust me in this one, all of the spices used in this recipe are the reason these steak fingers tastes so delicious.

This steak fingers recipe is clearly delicious. i was asked by way of my son-in-law to make those fowl fried steak palms for dinner ultimate night time for a few buddies and especially for a friend who flew in from Colorado. My daughter, Nikki and son-in-law, Justin, simply moved into their new home and are having a house-warming celebration later nowadays and due to the fact they love this recipe a lot, desired to serve it to their buddies also being that bird fried steak is one among their friend’s favourite all time meals, I agreed. however earlier than they could enjoy those delicious chicken fried steak hands, I had to snap some images so I ought to percentage this scrumptious recipe with all of you.

INGREDIENTS:

• 6 large cube steak, cut into 1 inch strips
• 1 cup buttermilk
• 2 eggs
• 3 cups flour, divided
• 1 tsp Slap Ya Mama seasoning
• 1 tsp pepper
• 1 tsp garlic salt
• 1 tsp onion powder
• 1/2 tsp red crushed peppers
• 1 tsp parsley flakes
• 1-2 cups vegetable oil

INSTRUCTIONS:

1. the use of an electric powered skillet, or huge forged iron pan, warmth oil to 375°. 
2. cut cubed steaks into 1 inch strips and area on plate lined with paper towels to absorb excess liquid. As you narrow steak into strips and fill the plate, upload another layer of paper towels and maintain stacking palms with paper towels in between layers to absorb excess liquid and pat dry.
3. while the oil is heating up, upload half of the flour right into a big baggie then prepare 2 exclusive bowls which can be large enough for the steaks. the primary bowl has eggs and buttermilk whisked together, and the second bowl has the alternative 1/2 of the flour blended with all the seasonings.
4. as soon as the oil is prepared, pat dry and area about 6-8 steak palms into the baggie with the flour, seal and shake to coat. next add to the egg mixture, then into the flour with the seasonings, then into the skillet.
5. Fry until golden brown on both facets. 
6. as soon as the primary batch is cooked, region on a plate coated with paper towels and area right into a preheated oven at one hundred seventy five° to preserve warm whilst the rest of the steak hands are being cooked.
7. Repeat the coating method for the final steak palms. For first-class effects, make sure to coat the steak hands right before going into the skillet.

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