Chicken Fried Steak Fingers
Submitted by thumpersmom
Crispy chicken fried steak fingers coated in a seasoned flour paste and saltine crumbs, fried golden, and served with rich homemade cream gravy. Quick, crunchy, and built for dipping.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minTake everything you love about chicken fried steak and turn it into finger food. Now we’re talking.
Round steak or cube steak gets sliced into strips, dragged through a garlicky flour-and-water paste, then rolled in crushed saltine crumbs for a crust that fries up shatteringly crisp.
The real move is the pan gravy. Butter, flour, milk, and all those gorgeous drippings left behind in the skillet come together into a thick, peppery cream gravy that’s practically mandatory.
Ready in about 35 minutes, start to plate.
Kitchen Tips
- Crush the saltines fine: You want a uniform coating, not chunky patches. A rolling pin inside a zip-lock bag gets the job done.
- Keep the oil hot: If the temperature drops, the coating soaks up grease instead of crisping. Fry in batches if needed.
- Save those drippings: The browned bits stuck to the pan are flavor gold. Build your gravy right on top of them.
Ingredients
Directions
Use the flour and spices and mix together, add enough water to make a runny paste.
Drench the steak in the paste, Spread the cracker crumbs out on waxed paper cover the steak with the cracker crumbs, Fry in hot oil until golden brown.
For the gravy, if you use a pan to fry the steak in, drain off the oil, leaving as much of the drippings as possible.
Add 4TBS butter, melt the butter in the pan, then add 4TBS flour stir until thickened.
Add about 1 cup of milk stirring constantly, and salt and pepper to taste Stir until bubbly and thick.
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