Every variation. Every technique. All tested in a real kitchen and written for home cooks who want to get this right.
Beef tenderloin strips, seasoned flour coating, hot oil. The recipe Boise bar cooks were making in the 1950s. No marinade, no shortcuts. Just the technique that made this dish Idaho's own.
Get the Recipe →An overnight buttermilk soak makes these the most tender version in the lineup. The baking powder coating fries up extra crispy and holds longer.
Get the Recipe →A proper adaptation built for the air fryer. Modified coating, two-spray technique. Significantly less oil, still genuinely crispy.
Get the Recipe →Mechanically tenderized round steak at a fraction of the tenderloin price. Double dredge with cornstarch for maximum crust.
Get the Recipe →The classic recipe finished in a Frank's RedHot and butter sauce. Serve immediately — these don't hold. Blue cheese on the side.
Get the Recipe →Garlic parmesan, chimichurri, and teriyaki variations are in development.
Mayonnaise-based, seasoned with garlic and pickle brine. The traditional Idaho pairing. Been next to finger steaks since the 1950s. Takes 5 minutes to make.
Get the Recipe →Horseradish-forward, ketchup-based, and sharper than anything from a jar. Better with cube steak than with tenderloin. Also 5 minutes.
Get the Recipe →Sour cream base, sharp horseradish, Dijon, and lemon. Rich and cutting at the same time. The sauce The Dutch Goose serves in Boise.
Get the Recipe →Fresh parsley, garlic, red wine vinegar, and olive oil folded into mayonnaise. The most unexpected sauce on the site and one of the best.
Get the Recipe →Buttermilk base, fresh dill, chives, and garlic. Homemade ranch that tastes like ranch is supposed to taste. Ready in 5 minutes.
Get the Recipe →Make the classic recipe first. Once you understand the technique — oil temperature, coating rest, fry time — every other recipe on this site makes more sense. The buttermilk version is the second stop. Air fryer is for weeknights.
Classic recipe, fry sauce guide, oil temperature chart, and cut recommendations. One PDF. Free.