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Chicken Fried Steak Fingers with Black Pepper Sausage Gravy
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Chicken Fried Steak Fingers with Black Pepper Sausage Gravy

Chicken Fried Steak Fingers with Black Pepper Sausage Gravy

Ingredients

    Sausage Gravy
  • 1 tablespoon olive oil
  • 1/4 pound loose breakfast sausage
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups buttermilk
  • 2 teaspoons freshly ground black pepper
  • Hot sauce
  • Kosher salt & pepper
    Chicken Fried Steak Fingers
  • 1 cup flour
  • 1 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • Kosher salt and freshly ground black pepper
  • 2 eggs, beaten
  • 2 cups buttermilk
  • 2 tablespoons cholula
  • 2 pounds beef bottom round, trimmed of excess fat
  • Vegetable oil

Directions

  1. Make the gravy:
  2. Heat oil over medium heat in a medium pan, and add the sausage
  3. Cook, breaking up into small pieces until well browned, 3-4 minutes
  4. Sprinkle the flour over the top and mix in to coat – about a minute
  5. Slowly add the buttermilk, continuously whisking until smooth
  6. Stir in hot sauce, season with salt and pepper to taste and cook until gravy has thickened to where you want it, 4-5 minutes
  7. Keep warm
  8. Make the steak:
  9. Put flour, cornstarch, garlic powder, onion powder, smoked paprika and salt & kosher salt in one dish – combine well
  10. In another beat the eggs and add the buttermilk, hot sauce and salt & pepper – mix well
  11. Slice the beef into fingers, then dredge the pieces first into the seasoned flour, then in the buttermilk then back into the flour
  12. Put on a rack and let rest 15 minutes before cooking
  13. Put about an inch of vegetable oil to a large cast iron pan and heat to 365 degrees
  14. Fry fingers in batches about 3 to 4 minutes per side
  15. Remove & drain on a paper towels
  16. Serve with dipping gravy
Chicken Fried Steak Fingers with Black Pepper Sausage Gravy

Chicken Fried Steak Fingers with Black Pepper Sausage Gravy

Ingredients

    Sausage Gravy
  • 1 tablespoon olive oil
  • 1/4 pound loose breakfast sausage
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups buttermilk
  • 2 teaspoons freshly ground black pepper
  • Hot sauce
  • Kosher salt & pepper
    Chicken Fried Steak Fingers
  • 1 cup flour
  • 1 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • Kosher salt and freshly ground black pepper
  • 2 eggs, beaten
  • 2 cups buttermilk
  • 2 tablespoons cholula
  • 2 pounds beef bottom round, trimmed of excess fat
  • Vegetable oil

Directions

  1. Make the gravy:
  2. Heat oil over medium heat in a medium pan, and add the sausage
  3. Cook, breaking up into small pieces until well browned, 3-4 minutes
  4. Sprinkle the flour over the top and mix in to coat – about a minute
  5. Slowly add the buttermilk, continuously whisking until smooth
  6. Stir in hot sauce, season with salt and pepper to taste and cook until gravy has thickened to where you want it, 4-5 minutes
  7. Keep warm
  8. Make the steak:
  9. Put flour, cornstarch, garlic powder, onion powder, smoked paprika and salt & kosher salt in one dish – combine well
  10. In another beat the eggs and add the buttermilk, hot sauce and salt & pepper – mix well
  11. Slice the beef into fingers, then dredge the pieces first into the seasoned flour, then in the buttermilk then back into the flour
  12. Put on a rack and let rest 15 minutes before cooking
  13. Put about an inch of vegetable oil to a large cast iron pan and heat to 365 degrees
  14. Fry fingers in batches about 3 to 4 minutes per side
  15. Remove & drain on a paper towels
  16. Serve with dipping gravy