Crispy Chicken Fried Steak Fingers with Creamy Gravy – The Ultimate Comfort Food!

Craving something crispy, savory, and deeply satisfying? These Chicken Fried Steak Fingers are the ultimate Southern comfort food—tender strips of cube steak marinated in buttermilk, dredged in seasoned flour, and fried to golden perfection. Paired with a rich, creamy white gravy, this dish will quickly become a family favorite.

Whether you serve them as an appetizer, party snack, or hearty main dish, these steak fingers are guaranteed to impress. Let’s get into the delicious details.

 Why You’ll Love This Recipe

• Crispy on the outside, juicy on the inside
• Classic Southern flavor made at home
• Easy to prepare – perfect for weeknights or gatherings
• Comes with a homemade creamy gravy that’s perfect for dipping
• Loved by both kids and adults

 Ingredients Breakdown

For the Marinade:

• 4 cube steaks, cut into finger-sized strips
• 2 cups buttermilk
• 1 tablespoon hot sauce (like Frank’s RedHot or Tabasco)
• 1 tablespoon seasoned salt

For the Seasoned Flour:

• 1 cup all-purpose flour
• 1 tablespoon seasoned salt
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon black pepper

For Frying:

• Vegetable oil, enough for shallow frying (about 1½ inches deep)

For the Creamy Gravy:

• ¼ cup reserved oil drippings
• ¼ cup all-purpose flour
• 2 cups whole milk
• Salt and black pepper, to taste

 Step-by-Step Instructions

1. Marinate the Steak Fingers

In a medium bowl, whisk together the buttermilk, hot sauce, and seasoned salt. Add the steak strips and stir to coat completely.
Cover and refrigerate for at least 2 hours, or overnight for maximum tenderness and flavor.

Pro Tip: Letting the steak marinate overnight makes it ultra-tender and infuses bold flavor into every bite.

2. Prepare the Seasoned Coating

In a shallow dish, combine the flour, seasoned salt, onion powder, garlic powder, and black pepper. Mix well.

Remove the steak strips from the marinade, letting the excess drip off, and dredge each piece thoroughly in the flour mixture. Press the coating onto the meat so it sticks well.

3. Fry Until Crispy and Golden

Heat about 1½ inches of oil in a heavy skillet (cast iron is ideal) over medium heat.

Once the oil is hot (around 350°F / 175°C), carefully place a few steak fingers into the pan—don’t overcrowd. Fry for 3–4 minutes per side, until golden and crisp.

Transfer cooked steak fingers to a paper towel-lined plate to drain excess oil.

Avoid overcrowding: This drops the oil temp and makes your steak soggy instead of crisp.

4. Make the Creamy White Gravy

In the same skillet, reserve ¼ cup of the hot oil, and discard the rest. Lower heat to medium.

Add ¼ cup flour and whisk continuously for 1–2 minutes, until the flour is golden. Slowly pour in the milk, whisking constantly to avoid lumps. Cook until the gravy thickens to your liking. Season with salt and black pepper.

Optional: Add a dash of cayenne for a spicy kick or a sprinkle of nutmeg for depth.

 Serving Suggestions

These crispy steak fingers pair beautifully with:

• Creamy mashed potatoes
• Buttered cornbread
• Classic coleslaw
• Mac and cheese
• Or even tucked into a biscuit for an epic Southern sandwich!

 Frequently Asked Questions (FAQs)

Can I use a different cut of meat?

Yes! Thinly sliced sirloin or pounded round steak work well too. Even chicken tenders can be used with the same coating and gravy.

Can I air fry instead of deep fry?

Yes, though they won’t be quite as crispy. Spray the dredged steak fingers lightly with oil and air fry at 400°F (200°C) for 10–12 minutes, flipping halfway.

Is there a buttermilk substitute?

Absolutely. Mix 2 cups milk with 2 tablespoons vinegar or lemon juice. Let sit for 5–10 minutes before using.