Chicken-Fried Steak Fingers with Creole Mustard Sauce



Makes 8 appetizer servings or 4 to 6 main dish servings

Recipe from

Southern Living


2 teaspoons Cajun seasoning
1 (2-pound) flank steak
2 large eggs
2 tablespoons hot sauce
1 cup all-purpose flour
1/2 cup fine, dry breadcrumbs
1 tablespoon Cajun seasoning
1/4 teaspoon ground red pepper
Vegetable oil


Stir Cajun seasoning into Basic Marinade until blended.

Place flank steak in a heavy-duty zip-top plastic bag; add marinade mixture. Seal and chill 3 hours, turning occasionally.

Remove steak from marinade, discarding marinade. Cut steak in half lengthwise; cut halves diagonally across the grain into 1/2-inch-thick strips.

Whisk together eggs and hot sauce. Combine flour and next 3 ingredients. Dip steak strips into egg mixture; dredge in flour mixture. Cover and chill 1 hour.

Pour oil to a depth of 4 inches in a Dutch oven; heat to 375°. Fry steak strips in batches 10 minutes or until golden. Serve with Creole Mustard Sauce.


June 1999
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