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Chicken Fried Steak Nuggets


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Rate this recipe 4.4/5 (20 Votes)


  • 2 pound Eye Round Steak (1 inch thick steaks; heavily tenderized with meat mallet)
  • 1 cup Milk
  • 1 Egg
  • 2 1/2 cups All-Purpose Flour
  • Salt
  • 2 teaspoon Cracked Black Pepper (plus more as needed)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Dried Thyme
  • 1/4 teaspoon Ground Cayenne Pepper
  • Peanut or Canola Oil (for frying)
  • Buttermilk Dip
  • 1/2 cup Buttermilk
  • 1/4 cup Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Lemon Juice
  • 1/4 teaspoon Ground Cayenne Pepper
  • 2 teaspoon Freshly Parsley (chopped)
  • 1 teaspoon Fresh Chives (chopped)
  • 1 teaspoon Fresh Dill (chopped)


Servings 6
Adapted from


Step 1

time 1-30 min

Season Steak with Salt and allow to sit for 30 minutes at room temperature. Cut into 1 inch nuggets.

Whisk together the Milk and Egg, seasoning with Salt in a baking dish. In a separate dish, whisk together the Flour, Salt, Pepper and seasonings.

Heat 1 inch of Oil in a cast iron skillet to 350°F

Working in batches, coat the Steak in the Milk mixture, allowing excess to drip off. Dredge in the Flour mixture and shake off excess. Make sure nuggets are completely coated. Gently place in the Oil, making sure not to over crown the pan, and fry until golden on all sides, about 4 minutes. Remove to a paper towel-lined plate and season with Salt.

Serve with Buttermilk Dip.

For Buttermilk Dip: Whisk together the ingredients and adjust seasoning to taste.

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