Directions: |
Directions:Cut steak in strips (cutting off all fat) Combine eggs, and buttermilk in a bowl and mix good. I like to put alot of regular flour in a gallon size zip lock bag and add salt, mix this up good. Dip your steak in the buttermilk, egg mixture then in the flour. I like to kind of press and squeeze the flour onto the meat so it sticks. I take a cookie sheet, lay foil on it and after I dip and coat EVERY piece I lay it on the cookie sheet. The trick to make the crust stick is that after your finished coating all your meat put the cookie sheet in the refrigerator(uncovered). This makes the flour on the meat stick while frying. Now get your fry pan ready. Add the oil to the pan and get it hot. ( If you have remaining meat left to fry, return the cookie sheet to the refrigerator to keep the meat cold.) Brown both sides of meat ( golden brown ).Now turn the heat down to around medium to medium high. Fry your meat covering with a lid. I like to cook one side about 20 minutes,(lid on) then turn over and put lid back on and cook the opposite side 20 minutes more. Now take the lid off and turn your heat up and crisp both sides. Remove each piece onto a plate that is covered with paper towels.Salt the meat while warm. If you want your crust to turn soft, cover it with tin foil while it is warm and the moisture will soften the crust. |
Personal
Notes: |
Personal
Notes: You can use the grease that is left over to make gravy (good to dip the steak fingers in) and to cover some mashed potatoes or biscuits.
*Gravy is easy to make. Heat the left over grease and add a little flour to make a paste or rouge, salt and pepper, and slowly add milk to achieve the thickness you want. If you add too much milk you will need to add more flavoring or (grease drippings)
|
This recipe for Chicken Fried Steak Fingers is from