Mr. Savvy and I definitely prefer beef when planning out our meals when it comes to protein. Well, there is bacon too, but sometimes you just want something a bit more substantial that you can sink your teeth into...like beef.
Though most cuts of beef have gone up in price over recent years, beef is still a regular guest on our dinner table thanks to stocking up during sales. As you all know, I love trying out and creating different recipes.
Chicken Fried Steak Fingers Recipe with Cream Gravy
Just the other day I was asking Mr. Savvy what beef dinner he wanted next and he mentioned steak fingers.
Now, I will admit chicken fried steak with gravy is one of my favorite guilty pleasure meals. So, he didn't really have to twist my arm very much.
Country fried steak can seem like a complicated dish, but it's actually quite quick and easy once you get a few steps of prep work done. And, it's totally worth it.
What's not to love about tender juicy beef wrapped up in a crispy shell and dipped in a creamy gravy with a slight black pepper kick?
Plus, beef has 10 essential nutrients and honestly, no other meat keeps me feeling as full and energized as beef does.
This Chicken Fried Steak Fingers Recipe with Cream Gravy is also loved by all ages and can be eaten for any meal and even as an appetizer. You can even make up a big batch at once and freeze as they reheat very well in the oven.
Mr. Savvy loved these chicken fried steak fingers with cream gravy so much that he's already pulled another pack of cubed steak out of the freezer hoping I'll make more!
Chicken Fried Steak Fingers Recipe with Cream Gravy
This Chicken Fried Steak Fingers recipe with Cream Gravy is great to serve for any meal and even as an appetizer.
Ingredients
1.5 - 2 pounds beef cubed steak
Salt (I prefer seasoned)
Pepper
1 ½ cups all-purpose flour
¼ teaspoon cayenne pepper
½ teaspoon garlic powder
3 large eggs
1 cup buttermilk
Frying oil (such as peanut, canola or vegetable)
1 ¾ cups milk (whole preferred)
¼ cup cream
Instructions
Cut cubed steak into 1-inch strips. If you freeze the meat for about 15 minutes before hand, it will be easier to slice.
Season steak fingers with a sprinkle of salt and pepper and set aside.
On a large plate, stir together flour, cayenne pepper, garlic powder and about ½ teaspoon black pepper and 1 teaspoon seasoned salt.
In a wide shallow bowl, whisk together eggs with the buttermilk and an additional pinch of salt and pepper.
First dredge the steak fingers in the flour, then dip in the egg mixture, and then dredge in the flour again. Set aside on a wire rack as you bread the remaining steak fingers. Set aside the remaining breading flour. In the mean time, heat oil to approximately 2 inches high in a deep cast iron skillet or other large skillet or dutch oven to about 350°F.
When the oil is almost heated, I like to give the steak fingers one last light dredge in the flour so they have a nice crisp coating and then fry about 5 - 6 at a time (you don't want to overcrowd the pan) until they are golden brown on each side. You'll want to flip them once brown on one side.
Place fried steak fingers on an absorbent paper-lined oven-safe dish. You can keep them in the oven at about 200F or the warm setting while you fry the rest of the fingers. I prefer this to covering with foil as they can get soggy.
Once all the steak fingers have been fried, either pour out the grease from the pan into a bowl, or grab another large skillet and add 4 Tablespoons (¼ cup) of the oil you fried the steak fingers in. You can also use butter or bacon fat. If you get any crumbs of the fried flour in the oil, don't worry as that just adds more flavor.
Add 4 Tablespoons of the seasoned flour mixture from breading (or fresh flour) to the oil and whisk together over medium-low heat until a paste forms, adding more flour if needed. Continue cooking the paste until it's a darker golden brown, about 2 minutes or so, to cook out the flour taste.
While whisking constantly, pour in the milk. Continue whisking thoroughly to get any lumps out. Let simmer until gravy thickens and then whisk in the cream. If the gravy is still too thick for your liking, add in a touch more milk or cream until your desired consistency.
Season gravy to taste with salt and pepper. I like to also add in a pinch of cayenne and garlic powder. Serve warm steak fingers alongside gravy for dipping. I like to round out the meal with mashed potatoes, a green veggie and Texas toast or biscuits.
Nutrition information may not be accurate. Nutrition information is calculated automatically by and provided by Nutritionix. Exact nutrition information depends on the specific ingredients, brands, and amounts you use.
Did you make this recipe?
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This white gravy is made with a little of the grease leftover from the fried steak, whisked together with flour, milk, a little seasoned salt, and pepper. You just cook the flour and grease for a few minutes until it turns golden, then add the milk and seasonings and whisk until it has thickened up some.
Basically, it's sliced cube steak that is sliced into strips, breaded and deep fried to a golden brown– kinda like a chicken fried steak, but only in beef strips. Some folks use sirloin strips, but I highly doubt that Dairy Queen steak fingers are sirloin…
Country-fried steak is covered in brown gravy, while chicken-fried steak comes with peppery white gravy. To add to the confusion, even this isn't entirely set in stone–some restaurants will serve “country-fried steak” with white gravy.
She reveals that the finger-licking dressing is made using the leftover juices and chicken scraps found at the bottom of the chicken fryers, a substance she calls “crackling”.
The main difference between country-fried steak and chicken-fried steak is the gravy. Country-fried steak is slathered in brown gravy, whereas chicken-fried steak uses a white, peppery gravy. However, this distinction is not entirely set in stone as different restaurants will serve both with the same gravy.
One thing the Chicken Strip Basket has going for it is 8 grams of fiber. While this is a great amount for a meal, the fiber is accompanied by 1,300 calories and over 2,700 milligrams of sodium. Even with the high fiber count, you're better off skipping this meal.
Fans of the menu item love the convenience, not to mention the savoriness of the steak fingers. However, that love wasn't enough, and Dairy Queen discontinued the item from most locations in 2022. Luckily for fans in the Lone Star state, steak fingers are very much still on the menu in Texas.
Grilled 8 oz. USDA Select top sirloin* is jazzed up with Cajun spices in buttery garlic and parsley, served sizzling with sautéed mushrooms & onions and garlic mashed potatoes. Grilled 8 oz.
Shake off any excess liquid or flour, and let the steak rest for a few minutes before frying. Use oil that is hot—oil that is not hot enough will decrease your chances of a crispy coating. The breading may absorb the oil and become soggy and greasy.
Does KFC use brown gravy or chicken gravy? Technically, it's a brown gravy with some leftover chicken bits from their fried chicken mixed in. To replicate that flavor in our KFC gravy recipe, we use beef bouillon in addition to a bit of chicken broth.
There is no difference. In the South, country gravy and white gravy are used interchangeably and both for the same type of thick, creamy gravy made with butter, flour, and milk. You may also hear these gravies called sawmill gravy, and some people use this recipe but add sausage for a sausage gravy.
However, when Flavored Nation, a culinary festival that showcases an iconic food from each of the 50 states in the U.S., chose the dish to represent Idaho, it wasn't potatoes, but rather the humble finger steak.
Finger steaks are strips of steak (usually top sirloin), battered with a tempura-like or flour batter, and deep-fried in oil. They are typically served with French fries and a buttered piece of Texas toast. They are commonly found in restaurants and bars in the Pacific Northwest.
A prosthetic finger is made using the traditional method of finger fabrication using heat cure acrylic resin. A finger ring and soft relining material are used to increase retention.
Use unsalted butter so you can add salt to taste. Flour- is melted with the butter to thicken the gravy, use all-purpose flour. Chicken Broth- use reduced sodium to avoid the gravy being too salty. You can also use chicken drippings in place of the broth.
Gravy beef is a cut that comes from three main areas; the hind leg and the front leg (also known as shin) plus the neck area. It is rich in flavour and is traditionally used with the bone in for excellent stews and soups.
KFC gravy is not vegetarian or vegan because it's made with chicken fat. Although they don't share their exact recipe, their nutritional & allergen page shows it also contains egg and milk.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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