Chicken Fried Steak Fingers: The Ultimate Vegan Comfort Food

Growing up in Texas, chicken fried steak fingers were a staple at every local diner. When I went vegan, recreating that crispy, tender comfort food seemed impossible. But after countless experiments in my kitchen, I’ve perfected these plant-based chicken fried steak fingers that capture all the satisfying crunch and hearty texture of the original – just without the meat.

Why You’ll Love These Chicken Fried Steak Fingers

These aren’t just any vegan fingers – they’re a game-changing recreation that will satisfy even the most dedicated comfort food lovers. Here’s why:

• Incredibly crispy coating
• Tender, meaty interior
• Perfect for dipping
• Kid-friendly
• Great for meal prep
• Freezer-friendly
• Better than fast-food versions

Key Ingredients for Chicken Fried Steak Fingers

The “Steak” Base

• 2 packages seitan, sliced into fingers
• 1 block extra firm tofu, pressed and sliced
• 1 cup vital wheat gluten
• 1/4 cup nutritional yeast
• 2 tablespoons onion powder
• 1 tablespoon garlic powder

The Coating

• 2 cups all-purpose flour
• 1 cup plant-based milk
• 2 tablespoons cornstarch
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne
• 1 teaspoon salt

The Gravy

• 2 cups plant-based milk
• 1/4 cup all-purpose flour
• 2 tablespoons vegan butter
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Salt to taste

Let’s talk about why these ingredients matter. The combination of seitan and tofu creates that perfect meat-like texture, while the nutritional yeast adds a savory depth that makes these fingers irresistible.

Step-by-Step Instructions

Preparing the “Steak” Mixture

1. Crumble the seitan and tofu into a food processor.
2. Add vital wheat gluten, nutritional yeast, and seasonings.
3. Pulse until just combined – don’t overprocess.
4. Form into finger-shaped pieces about 4 inches long.

Setting Up the Coating Station

1. Create three stations:
   • Station 1: Seasoned flour
   • Station 2: Plant milk mixture
   • Station 3: Second batch of seasoned flour
2. Season each station generously with salt and pepper.

Coating Process

1. Dredge each finger in flour mixture.
2. Dip in plant milk mixture.
3. Coat again in flour mixture, pressing gently to adhere.

Cooking Methods

Traditional Frying

1. Heat oil to 350°F (175°C).
2. Fry 3-4 fingers at a time for 3-4 minutes until golden.
3. Drain on paper towels.

Air Fryer Method

1. Preheat air fryer to 400°F (200°C).
2. Spray fingers with oil.
3. Cook for 12-15 minutes, flipping halfway.

Making the Gravy

1. Make a roux with vegan butter and flour.
2. Gradually whisk in plant milk.
3. Season and simmer until thickened.

Pro Tips for Perfect Chicken Fried Steak Fingers

After countless batches, here are my essential tips:

Do’s

• Let fingers rest after coating
• Maintain oil temperature
• Season each layer well
• Press coating firmly

Don’ts

• Don’t overcrowd the pan
• Avoid overprocessing the “meat” mixture
• Never flip more than once
• Don’t skip the resting period

Variations and Substitutions

These fingers are wonderfully adaptable:

Protein Options

• All seitan version
• Mushroom-based mixture
• Tempeh variation
• TVP blend

Coating Alternatives

• Gluten-free flour blend
• Cornmeal coating
• Panko breadcrumbs
• Spicy seasoning blend

Storage and Meal Prep

These store beautifully:

• Refrigerate up to 4 days
• Freeze for up to 3 months
• Reheat in air fryer
• Make gravy fresh

For meal prep:

• Form fingers ahead
• Store uncooked, coated fingers
• Prepare seasoning mixes
• Make extra gravy

Serving Suggestions

Transform these fingers into a complete meal:

• Classic: with mashed potatoes and gravy
• Sandwich style in a hoagie
• Over waffles
• With coleslaw
• Atop salad
• With sweet potato fries

Chicken Fried Steak Fingers FAQ

Q: Can I bake these instead? A: Yes, at 400°F for 20-25 minutes, flipping halfway.

Q: How do I keep them crispy? A: Don’t stack when cooling, and reheat in an air fryer.

Q: Can I freeze them? A: Yes, freeze after cooking and reheat from frozen.

Q: What’s the best oil for frying? A: Neutral oils like canola or vegetable work best.

Q: Can I make these gluten-free? A: Yes, but you’ll need to modify the “meat” base significantly.

These vegan chicken fried steak fingers have become my go-to recipe for impressing skeptical omnivores and satisfying comfort food cravings. They’re proof that plant-based cooking can recreate even the heartiest of traditional dishes. Give them a try, and let me know how they compare to your favorite diner version!