Chicken Fried Steak Bites (Print version)
Crispy chicken fried steak bites with a seasoned buttermilk crust, fried golden and perfect for dipping in country gravy.
# Ingredients:
For the steak
01 -
1.5 lbs (680 g) cube steak, cut into 1 1/2 inch squares
02 -
1 teaspoon fine sea salt
03 -
1/2 teaspoon black pepper
For the wet dredge
04 -
1 cup (240 ml) buttermilk
05 -
2 large eggs
06 -
1 tablespoon hot sauce
For the seasoned coating
07 -
3 cups (375 g) all-purpose flour, divided
08 -
2 teaspoons Cajun seasoning
09 -
2 teaspoons garlic powder
10 -
2 teaspoons onion powder
11 -
1 teaspoon black pepper
12 -
1 teaspoon crushed red pepper flakes
13 -
1 tablespoon dried parsley flakes
For frying
14 -
2 cups (480 ml) vegetable oil, for frying
# Instructions:
01 -
Cut the cube steak into 1 1/2 inch squares. Pat the pieces very dry with paper towels and season lightly with salt and pepper.
02 -
Place 1 1/2 cups flour in one large resealable bag. In a second bag, combine the remaining 1 1/2 cups flour with Cajun seasoning, garlic powder, onion powder, black pepper, crushed red pepper flakes, parsley flakes, and sea salt. In a medium bowl, whisk together the buttermilk, eggs, and hot sauce.
03 -
Add about 10 steak bites to the plain flour bag and shake to coat. Transfer them to the buttermilk mixture and toss to coat. Move them to the seasoned flour bag and shake until covered in a thick, shaggy layer. Shake off excess.
04 -
Heat the vegetable oil in a large cast iron skillet or electric skillet to 375°F. Fry the bites in a single layer, turning once, until deeply golden and crisp, about 3 to 4 minutes per batch.
05 -
Transfer the cooked bites to a paper-towel-lined plate and hold in a 175°F oven while you finish frying the remaining batches.
06 -
Pile the bites on a platter and serve immediately with warm country gravy on the side or poured over the top.
# Good to know:
01 -
For best results, fry in batches and do not crowd the pan.
02 -
Use a thermometer to maintain the oil at 375°F.