🥩 Chicken Fried Steak Fingers with Cream Gravy

Crispy, tender steak strips coated in seasoned cracker crumbs and served with rich homemade cream gravy—Southern comfort food at its best!

🍽 Ingredients
For the Chicken Fried Steak Fingers:
2 lbs cubed steak (about 6 steaks, trimmed to <½ inch thick)

2 cups whole buttermilk (for marinating)

2 large eggs

⅓ cup milk

1 cup all-purpose flour (divided)

25 saltine crackers, crushed

1 tsp seasoned salt

1 tsp garlic powder

¼ tsp paprika

Salt & pepper to taste

Peanut oil or lard (for frying – lard preferred)

For the Cream Gravy:
5 tbsp pan drippings (reserved after frying)

4 tbsp all-purpose flour

2½ cups half and half

1 tsp salt

½ tsp black pepper

👩‍🍳 Instructions
Step 1: Prepare the Steak
Trim cubed steaks to ½” thick if necessary.

Slice into 1½” wide strips.

Place steak strips in a bowl and pour buttermilk over them. Stir to coat and marinate in the fridge for at least 3 hours.

Step 2: Set Up Dredging Stations
Bowl 1: ½ cup flour, salt & pepper.

Bowl 2: Whisk 2 eggs + ⅓ cup milk.

Bowl 3: Crushed crackers, ½ cup flour, seasoned salt, garlic powder, paprika.

Step 3: Bread the Steak Fingers
Drain marinated steak.

Dredge each strip: flour → egg → cracker mixture.

Place breaded strips on a baking sheet. (Optional: chill for 30 min for best breading adhesion.)

Step 4: Fry
Heat 2–3 inches of oil/lard in a heavy skillet to 325°F.

Fry in batches (4–5 at a time), cooking 4 minutes per side or until golden and cooked to 145°F internally.

Drain on a wire rack (not paper towels).

🥣 Cream Gravy
Pour off oil, leaving 5 tbsp drippings in the pan.

Add 4 tbsp flour and whisk until smooth. Cook 3 minutes.

Slowly whisk in 2½ cups half and half. Add salt and pepper.

Simmer on low for 5–10 minutes, whisking until thickened.

Taste and adjust seasoning as needed.

🔥 Pro Tips
Thinner steak = more tender result.

Let breaded strips rest before frying.

Use a wire rack to keep crust crisp.

Add cayenne or hot sauce to the gravy for a kick.

🍽 Serving Suggestions
Serve with mashed potatoes, coleslaw, or cornbread.

Makes an awesome party platter—just slice thinner for bites.

📦 Storage & Reheating
Fridge: Store cooked steak in an airtight container for 3–4 days.

Reheat: Bake at 350°F for 10–15 min or air fry until crispy.

Gravy: Store separately and reheat gently on the stove.