Chicken Fried Steak Fingers

These Chicken Fried Steak Fingers are crispy, juicy, and perfect for dipping! A delightful twist on a Southern favorite that everyone will love.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

1/2 cup mayonnaise Adds creaminess to the dipping sauce.
1/2 cup sour cream Provides a tangy flavor and enhances the sauce's texture.
1/4 cup Creole mustard Offers a spicy kick; whole grain mustard is a great alternative.
1 tablespoon honey Balances the heat in the mustard with a hint of sweetness.
1/8 teaspoon cayenne pepper Adds a touch of heat to the sauce.
1 1/2 pounds cube steak The star of the show; tender and flavorful.
Salt and pepper Essential for seasoning the meat and the coating.
1/2 cup flour Used for dredging the steak before frying.
1/3 cup milk Adds moisture to the egg mixture.
1 teaspoon Worcestershire sauce Enhances the flavor of the steak.
1/2 cup flour For the second layer of breading.
1/2 sleeve Saltine crackers finely crushed; creates a crispy coating.
2 teaspoons Cajun seasoning Adds a flavorful kick to the coating.
1/2 teaspoon black pepper For additional flavor in the breading.
Vegetable oil For frying the steak fingers.

In a mixing bowl, combine the mayonnaise, sour cream, Creole mustard, honey, and cayenne pepper. Whisk until smooth and set aside in the refrigerator to chill while you prepare the steak fingers.
If your cube steak is thick, use a meat mallet or rolling pin to pound it to about 1/2 inch thickness. This will ensure even cooking and tenderness. Season both sides with salt and pepper.
In one shallow bowl, place 1/2 cup of flour. In another shallow bowl, whisk together the eggs, milk, and Worcestershire sauce. In a third shallow bowl, combine 1/2 cup flour, crushed Saltine crackers, Cajun seasoning, and black pepper.
Cut the cube steak into strips resembling fingers. Dip each strip first into the flour, then into the egg mixture, and finally into the cracker-flour mixture, ensuring they are well-coated.
In a large frying pan, pour enough vegetable oil to cover the bottom of the pan by about 1/4 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
Carefully add the coated steak fingers to the hot oil, frying them in batches to avoid overcrowding. Cook for about 3-4 minutes on each side or until golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Once cooked, transfer the Chicken Fried Steak Fingers to a baking sheet lined with paper towels to drain excess oil. Serve immediately with the chilled dipping sauce.

For a gluten-free option, substitute the flour and Saltine crackers with gluten-free alternatives.
Replace the cube steak with chicken breast or pork tenderloin for a different protein.
For a lighter sauce, consider using Greek yogurt instead of sour cream.