Making a good chicken fried steak is an important hallmark if you’re born and raised in Texas. There’s nothing better than the perfect chicken fried steak. But, truth be told, I prefer to make steak fingers over chicken fried steak because they cook faster and on the table in just minutes.
There’s a few different types of meats you can use. My favorite is either flank steak or cubed steak, which I tenderize. You can also use thin round steaks, and there’s even a spicy Mexican version using milanesa. For the breading, there is milk, buttermilk, half and half, or even cream for dipping before dredging in flour. I find that sourness of buttermilk is my preferred method. But, when I don’t have some on hand, I make it with regular milk and lemon juice.