Chicken Fried Steak Fingers with Scorpion Mustard Sauce

3


Did you know there’s a National Greasy Food Day? Yep, it’s on the 25th of October – and we think this might be one of the best ways to feel good about greasy food on this… or any other day.

The recipe serves 4 easily as a snack or as part of a meal. And, if you want to know what excites us most about it, we’re happy to tell you it’s the Mad Dog 357 Scorpion Hot Sauce and the way it resonates through the crispy coating to the mustard.

Just give it a try, you won’t be sorry you did.

Ingredients

For the scorpion mustard sauce

1 tablespoon Mad Dog 357 Scorpion Hot Sauce

½ cup Mayonnaise

½ cup Sour cream

¼ cup Mustard

1 tablespoon Honey

For the chicken-fried steak

1½ pounds Cube steak, cut in 1″ wide fingers

Salt and pepper, to taste

½ cup Flour

1 tablespoon Mad Dog 357 Scorpion Hot Sauce

2 Eggs, lightly beaten

1/3 cup Milk

1 teaspoon Worcestershire sauce

½ cup Flour

1 cup Saltine crackers, finely crushed

2 teaspoons Cajun seasoning

½ teaspoon Black pepper

Vegetable oil, for frying

Preparation

Make the scorpion mustard sauce by place the Mad Dog 357 Scorpion Hot Sauce with the remaining ingredients in a small mixing bowl. Stir until well combined, then refrigerate until needed.

Season the cube steak with salt and pepper, to taste.

Place one ½ cup of flour in one bowl and set aside. Combine the Mad Dog 357 Scorpion Hot Sauce with the eggs, milk and Worcestershire sauce in a second mixing bowl. Set aside. In a third mixing bowl, combine the other ½ cup of flour, with the saltine crumbs, Cajun seasoning, and pepper.

Prepare the steak fingers by dredging in flour. Shake off the excess, then dip in the Scorpion egg mixture, and then coating with the saltine mixture. Set prepared steak fingers on a plate until ready to cook.

Heat 2-3″ of oil in a wok or Dutch oven and heat until bread cube browns in 30-45 seconds.

Gently drop half the steak fingers into the wok and fry until browned on both sides and cooked through (about 6-8 minutes). Remove from the oil and drain on a wire rack over a baking sheet. Repeat with the remaining steak fingers, then serve hot with the Scorpion mustard sauce for dipping.

Comments are closed.