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High Five Recipes: Chicken Fried Steak Strips

February 9, 2010 by Laura 79 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

You can easily make Chicken Fried Steak into yummy strips which are easy to eat! Now a little tip…

High Five Recipes 2

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.

chickenfriedsteakstrips2sm

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 StripsYum

High Five Recipes: Chicken Fried Steak Strips
 
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Author: Laura
Ingredients
  • 1 pound beef cube steak
  • 1¼ cups whole wheat flour
  • ½ t. garlic powder
  • ¾ cup milk
  • oil for frying (I usually use Palm Shortening)
Instructions
  1. Cut cube steak into 1 inch strips.
  2. In a bowl, stir together flour and garlic powder.
  3. Pour milk into a separate bowl.
  4. Heat oil in a skillet (350° for electric skillet or medium heat on the stove top).
  5. Dip beef strip in milk, then in flour mixture.
  6. Dip, repeat. Dip, repeat. Dip, repeat. (More or less is fine.)
  7. Place strip in oil.
  8. Cook for about 7 minutes on each side. (Salt to taste.)
3.4.3177

Chicken Fried Steak StripsSo let’s review: The more you dip, the better the strip. You’ve gotta try it!

Read a great tip about Preparing Ahead and Flash Freezing your Chicken Fried Steak Strips here!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Filed Under: High Five Recipes, Main Dishes, Recipes Tagged With: chicken fried steak, gravy, healthy, mashed potatoes, recipe

Comments

  1. Melissa says

    February 9, 2010 at 11:35 pm

    Dipping is good. I think I’m in trouble. LOL

    Reply
  2. Brenda says

    February 10, 2010 at 8:34 am

    We do this and call them ‘steak fingers’.

    There is only one thing wrong with your picture, Laura. Where’s the gravy????? ;-)

    Reply
    • [email protected] says

      February 10, 2010 at 9:29 am

      1. I was too lazy to make gravy that day.
      2. My boys asked the same question.

      Reply
      • OneHotMomma says

        September 1, 2013 at 6:33 pm

        Hahaha this sounds sooooo much like me.

        Reply
    • susan says

      February 13, 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.

      Reply
  3. Robbfamily7 says

    February 10, 2010 at 9:46 am

    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

    Reply
    • Laura says

      February 10, 2010 at 1:42 pm

      I probably use about 2-3 Tablespoons of oil?

      Reply
  4. Kelly says

    February 10, 2010 at 11:02 am

    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!

    Reply
    • Emily says

      February 10, 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!

      Reply
    • Shannon says

      September 12, 2011 at 5:05 am

      I haven’t made this with beef before, or for that matter, with chicken. LOL Byut I have made it with deer (venison) tenderloin, and it is soooooo good! We use buttermilk with a dash of hot sauce, but otherwise it’s made the same way. Oh, I pound the meat first. :-)

      Reply
    • Laurel says

      December 9, 2012 at 12:10 pm

      To make buttermilk in a pince, or if you just really want it for something, add a tablespoon of white vinegar to a cup of milk, wait 5 minutes, tada…in a pince buttermilk!!

      Reply
      • Laurel says

        December 9, 2012 at 12:11 pm

        Pinch* my mistakes…i cut my finger yesterday with my mandolin…typing is funky today=)

        Reply
  5. Missy says

    February 10, 2010 at 1:56 pm

    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!

    Reply
  6. Brandy Scanlan says

    February 10, 2010 at 2:42 pm

    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

    Reply
    • Danielle says

      February 11, 2010 at 3:53 am

      Cornstarch makes them more crunchy. You can also just put the cornstarch in the flour.

      Reply
  7. Monica says

    February 11, 2010 at 2:39 pm

    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

    Reply
    • Laura says

      February 26, 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.

      Reply
    • Kelly says

      September 2, 2012 at 2:47 pm

      If you get/have a cookie cooling rack you can put it on a big rectangle pan and put the oven on low. When you are done cooking the CFS’s you can take them out of the pan and put them on the cooling rack. That way they can drip off any excess oil and they are not sitting in it while you cook the rest. It helps keep them nice and crunchy, and warm at the same time. :)

      Reply
  8. Jenny says

    February 12, 2010 at 1:18 pm

    Ooo that looks yummy :D

    Reply
  9. Melanie in KS says

    February 25, 2010 at 6:27 pm

    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?

    Reply
    • Laura says

      February 26, 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.

      Reply
    • Lorie says

      October 23, 2011 at 1:38 pm

      We are dairy free and we just use rice milk. Almond milk or any dairy free milk should work just fine.

      Reply
  10. Catherine says

    February 26, 2010 at 3:47 pm

    I have a question: why is it called chicken fried strips when there’s no chicken involved?

    Reply
    • Laura says

      March 3, 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?

      Reply
      • Rusty says

        July 1, 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!

        Reply
    • Pat says

      May 15, 2010 at 12:00 pm

      I’ve always known it as Country Fried Steak. This makes more sense.

      Reply
      • Kristin says

        July 25, 2011 at 12:55 pm

        I’ve always known it as country fried steak too.

        Reply
  11. The Tailored Trash Queen says

    March 23, 2010 at 8:15 am

    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!

    Reply
  12. Ami says

    March 23, 2010 at 12:09 pm

    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!

    Reply
  13. Alicia Matthews says

    May 11, 2010 at 11:56 am

    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.*:.

    Reply
  14. Pat says

    May 15, 2010 at 12:05 pm

    Does anyone know what cut of beef cube steak is tenderized from?

    Reply
    • Jenna says

      May 30, 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.

      Reply
  15. Shannon says

    June 13, 2010 at 6:17 pm

    Loved these Laura. I always enjoy your menu plan. My husband said they were a keeper too. We dipped ’em in BBQ sauce.

    Reply
  16. Brianah says

    July 8, 2010 at 10:49 am

    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.

    Reply
    • Laura says

      July 14, 2010 at 12:40 pm

      Hmm, I don’t know enough about doing this but I sure think it would work.

      Reply
  17. Melisa says

    July 29, 2010 at 6:30 pm

    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!

    Reply
  18. Taner's Mom says

    July 30, 2010 at 3:11 pm

    What is the difference between palm shortening and palm oil? I noticed on Tropical Traditions website there are two different products and am curious.

    Reply
    • Laura says

      August 9, 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!

      Reply
  19. Jackie DuBroy says

    October 12, 2010 at 1:50 pm

    Laura, those potatoes look simple and delicious, what did you do to them? Bake them, fry them?

    Reply
    • Laura says

      November 4, 2010 at 2:43 pm

      Yes, I just brushed them with olive oil, sprinkled on some sea salt and baked them for about 25 minutes!

      Reply
  20. Jessica says

    November 8, 2010 at 2:43 pm

    DO you happen to have the recipe for gravy?? I can’t make white gravy to save my life!

    Reply
    • Laura says

      November 24, 2010 at 3:29 pm

      I don’t necessarily have a recipe for gravy, but I make it all the time. This is on my list of items to take pictures of and post about sometime on my site!

      Reply
      • Tami says

        November 21, 2011 at 3:12 am

        The trick I found to smooth gravy is using the “wondra” flour. It
        comes in a blue can and is ground finer. I am making for a large
        family. I use one stick of butter…..get it bubbly over med. heat
        and add flour a few shakes at a time until it looks nice an think..
        I add about 3 T of cream and then milk….stirring constantly. I
        can’t tell you how much milk, but I get a pretty full regular
        family size skillet…..then I let it come to a boil (stirring) and
        it thickens as I go. This flour is fine enough that I can add it to
        the gravy at the end if it won’t thicken enough…..and it doesn’t
        lump!

        Salt, pepper, tri-color pepper corns, garlic (whatever I want for
        flavor). If I am making it for chicken, I might had chicken
        “granules” to the butter early on as well. If I have chicken
        drippings or turkey drippings, I just add the butter to that.

        Reply
  21. Tiffani says

    February 10, 2011 at 2:55 pm

    How would you freeze these? Make them all the way through and then freeze so you just heat them up, or would you freeze before frying (after dipping)?

    Reply
    • Laura says

      February 17, 2011 at 4:14 pm

      You can read how I do that here: https://www.heavenlyhomemakers.com/flash-freezing-chicken-fried-steak-strips

      Reply
  22. Ambra says

    June 13, 2011 at 1:39 pm

    I make these today; they were a hit. I love the strips because they were easy to fry and fun for the kids.

    Reply
  23. Stephanie says

    July 10, 2011 at 5:52 pm

    I have been want Chicken fried steak for a while so tonight I made it. Normally, I do whole steaks for each of us (there is four of us) however, we had extra teenage kids in the house unexpectedly. So I did cut them into strips, I was surprised how much more it makes this way. Way more for you money especially since is over $4.00 lb for cubed steak.

    Keeps the ideas going, I love this website. Still scared to make bread, have everything from hard white wheat to grinder.. any suggestions.

    Reply
  24. Jennifer says

    October 8, 2011 at 1:09 pm

    Would Canola oil work instead of palm oil?

    Reply
    • Laura says

      October 8, 2011 at 8:29 pm

      I’m sure it would work, but I’m not a fan of canola oil. If you don’t have palm oil, I’d say use olive oil if you have it!

      Reply
  25. shannon says

    October 9, 2011 at 7:12 pm

    Hi Laura. I’ve been making these for over a year now but we can’t do dairy right now. I read the poster asking about making them with water. Have you tried that or any other “milks”? Thanks! These are one of my husbands favorite meals

    Reply
    • Laura says

      October 10, 2011 at 2:39 pm

      I think for this I’d do a couple beaten eggs instead of the milk and see how that works!

      Reply
  26. Tracy Compaan says

    October 16, 2011 at 7:36 pm

    Laura,
    I probably sound really weird, but I bought a package of cube steaks last week, and then came home and didn’t like the recipe I was going to use them for (because it called for THREE different varieties of gravy mix and I didn’t want that). So I was wondering what I was going to use them for, and then this week you have chicken fried steaks on your menu plan! I am so excited to try this! :) Thanks, for the great menu plans. Does it ever bother you to realize that some of us are “plagiarizing” you, by copying some of your menu plans? ;)

    Reply
    • Laura says

      October 16, 2011 at 8:46 pm

      Naw, I love it! :)

      Reply
  27. Heather says

    October 26, 2011 at 11:07 am

    Hi!!
    I am going to make this for supper tonight with chicken, and was thinking about using coconut oil, what do you think….

    Reply
    • Laura says

      October 26, 2011 at 1:28 pm

      Coconut oil would work – but if you’re using virgin coconut oil, the steak strips will taste a little coconutty. If you use expeller pressed coconut oil, which is flavorless, that would be perfect!

      Reply
  28. Lora says

    January 8, 2012 at 3:14 pm

    Hi Laura.. just got our 1/4 cow yesterday and I was wondering what to do with the cube steaks!!! Thanks so much. I think my boys will LOVE!

    Reply
    • Laura says

      January 12, 2012 at 7:29 pm

      I usually make chicken fried steak strips with them: https://www.heavenlyhomemakers.com/high-five-recipes-chicken-fried-steak-strips

      Reply
  29. Tituslady says

    January 19, 2012 at 4:25 pm

    These were excellent! Thanks Laura and Matt :D I just have a question! Do you dip and repeat with your fingers, or do you use a fork? B/c I had to keep making more flour mix b/c I was making it wet and doughy? Does that make sense? Also does anyone else have a problem with their strips falling apart when they are raw, and you are cutting them up? Thanks a bunch for any tips!

    Reply
    • [email protected] says

      February 14, 2012 at 12:15 pm

      Using either your fingers or a fork should work. Laura usually uses a fork. She doesn’t usually have any trouble with them falling apart…

      Reply
  30. Christina says

    January 21, 2012 at 4:51 pm

    I love this recipe. Recently I’ve been trying to cut the family back to a healthier menu and your recipes are great for that :) Have you ever thought about the foods the Bible tells us to eat? I am trying to decide if we want to go to that level. Would you ever go that route?

    Reply
    • Ashley says

      January 21, 2012 at 6:05 pm

      Are you talking about the law of Moses? Like in the old testament?
      We no longer have to live by the laws b/c the law is dead! Only faith
      through Jesus Christ will save us! Of course we are suppose to not sin,
      and not party, lie, fornicate things like that, but no one could
      live up to the law. And if you break one law then you’ve broken them
      all! If you’d like for me to go further and provide scripture please
      feel free to write me at [email protected]

      Reply
  31. LilMissMom says

    February 20, 2012 at 8:26 pm

    Oh, so that’s what chicken fried steak is :-) gotta try that!

    Reply
  32. analisa says

    March 30, 2012 at 7:25 am

    I’m so excited to try these! The problem I always have with cube steak is that its so tough and when I make chicken fried steak its hard to cut and chew. Anyone have any suggestions on how to tenderize it without a meat mallet?

    Reply
    • Ashley says

      March 30, 2012 at 4:54 pm

      What I do is actually cut the patty into thinner strips. It is a
      little difficult to cut through the “strings”, but after you do that
      and fry them up they are so much more tender! Just watch your cooking
      time because it won’t take as long to cook! Also if your strips fall
      apart while cutting them you can smoosh them back together like you
      would a hamburger patty! I hope this helps you :)
      God Bless!

      Reply
  33. Jennifer says

    May 16, 2012 at 4:49 pm

    Do you think these could be baked instead of fried?

    Reply
    • [email protected] says

      June 2, 2012 at 7:06 pm

      Sure! I would bake them at 350 but I am not sure for how long…
      Maybe just keep an eye on them!

      Reply
  34. Sheri Daniels says

    August 12, 2012 at 4:32 pm

    Just curious Ashley, where is Laura?? Hope all are well!

    Reply
    • Ashley says

      August 14, 2012 at 12:59 pm

      I believe she lives out west somewhere, but I can’t remember the state

      Reply
  35. Sylvilene says

    September 7, 2012 at 7:16 am

    Gals I am 70 years old and am still learning new tricks and tips for the kitchen. Where were all these ideas when I was a young homemaker? Oh yes, we didn’t have access to all this information.
    Thanks young gals!

    Reply
  36. shel hol says

    January 24, 2013 at 12:40 pm

    okay, girls….i’m an ol hippie person who grew up on cow and potatoes….chicken fried steak (or fingers): let meat rest in some milk/water (dash sea salt) in fridge for the afternoon. Smash saltine crackers, add flour,w/ a dash of baking powder, S&P…in another pie pan, beat eggs w/ dash water. NOW, you double/triple dip. let dry on rack before you cook them.
    done deal…don’t forget the cream gravy
    shelli

    Reply
  37. Rebecca says

    March 28, 2013 at 3:15 pm

    All of my triple dipped yummy breading fell off…HELP!!

    Reply
  38. Carol says

    September 20, 2013 at 11:01 am

    Hi! Love your freezing dinners that you make ahead of time. I do not cook seperate meals for that, I just make more than we can eat for the night and freeze the left overs in a homemade TV dinner, but it is just the 2 of us. I am disabled and some times cooking is really hard for me, so do it this way if there is a night that I am not able to cook…….just take out a TV dinner and we have supper.

    Reply
  39. Sylvia says

    October 27, 2013 at 6:14 pm

    My cubed steak always break apart when raw and even while cooking. How can I keep them whole. I use prepackaged cube steak from my grocer.

    Reply
    • Laura says

      October 27, 2013 at 7:45 pm

      I’ve never had that problem. Hopefully the batter will help keep it together?

      Reply
  40. Deane says

    November 17, 2013 at 3:19 pm

    When I make “chicken fried steak” or fried chicken I salt and pepper then dredge in flour, then buttermilk, then press into Panko bread crumbs. Makes crispy, tangy coating and the crispy bits are great in the gravy as well! Handle them gently with forks to try to keep the coating on.

    Reply
  41. Amanda says

    November 23, 2013 at 5:47 pm

    I made this gluten free tonight. I started out with rice flour and double dipping. It was not working out too well. Too sticky and thick. I added corn starch to the rice flour and only did a single dip. PERFECT!

    Reply
  42. Kris Dobbins says

    September 3, 2015 at 2:37 pm

    I am new to grinding wheat. I have soft white wheat and hard white wheat. Can either of these be used for this dish? Thanks!

    Reply
    • Laura says

      September 5, 2015 at 3:36 pm

      Either one will work!

      Reply
  43. Kim says

    February 2, 2016 at 6:49 pm

    My husband says thank you!! He loves this recipe! It’s so yummy but gravy is a must!

    Reply

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