Chicken-Fried Steak Fingers & Cream Gravy

I was in the mood for something super easy, so dinner consisted of Chicken-Fried Steak. Or, for some, country-fried steak. Apparently, the difference is the type of gravy that you use. Whodathunkit??

Anyways, this is really easy to make and good for the soul. Also, this is in no way a healthy, carb-conscious meal by any means. I’m sure there are small changes that could make that happen but, well, sometimes, you just need some really good, yummy, Southern comfort food.


Ingredients & Supplies

2 Eggs

3 Tablespoons Butter

2 1/2 Cups of Milk (1 cup is for the gravy)

Package of Cube Steak (I chose the pre-tenderized kind)

3 cups All-Purpose Flour (1 tablespoon is for the gravy)

Salt – To Taste

Pepper – To Taste

Lawry’s Seasoning – To Taste (3 tablespoons for sure, but your preference on the meat seasoning)


Frying Oil & Fryer if available


You’re going to start with mixing the 1 1/2 cups of milk and the 2 eggs to make a simple egg wash. Then, you are going to add about 1 tablespoon of the Lawry’s to the wash to help with the flavors. Have another bowl or container ready with the almost 3 cups of flour and add 2 tablespoons of Lawry’s to that. Just use a fork to incorporate it throughout.

Once you have this prepared, you can slice your steaks. If you prefer to just cook them whole, that’s fine too, just skip this part. Make sure you cut against the grain so you aren’t struggling to chew or bite through the meat later. Also, try to keep the size of the cuts relatively the same to help keep track of the cooking time; it helps to be able to pull them all out at the same time.


Once you’ve done this, lightly season both sides with the Lawry’s (be careful not to season too much as it can be very salty and overpowering if you’re not careful.) From here, you’re going to be doing a lot of repetitive dipping until they are all prepped. First, dip in the flour. Next, dip in the egg wash. Lastly, dip in the flour once again. And repeat until all of your “fingers” are covered. Make sure that you are thoroughly covering them to ensure a nice even coat.


Then, of course, you’re going to drop them into the fryer. (Please don’t actually drop them. Trust me, bad idea… very, very bad idea.) It only takes a few minutes, roughly about 5-7, but you’re mostly concerned with the color. It’s a thin steak, so they’ll cook fairly quickly. You just need to make sure the coating is nice and golden brown.


Aren’t they lovely? 🙂

Continue the process until they’re all done. In the meantime, you can start your gravy. Now, there are tons of different ways to make a from-scratch creamy, peppered gravy, but today, I went with the simple version. There are others that include bacon fat and alittle more time and effort (maybe I’ll share those secrets with you one day 😉 ) Now, on to the gravy train.

Get a small saucepan, turn to medium heat and melt 3 tablespoons of butter.


Once completely melted, add the remaining 1 tablespoon flour, a little at a time to thoroughly whisk it together to form a roux. You need to ensure there’s not clump or anything; the smoother, the better. You’ll see it thicken and bubble fairly quickly.


Once fully mixed and smooth, add the remaining 1 cup of milk a little at a time to incorporate into the roux. You’ll need to raise the heat a bit, to about medium-high heat to get the mixture to start thickening. Whisk the mixture continuously until you start getting a thick consistency. Once you start seeing this, add in the salt and pepper to taste. Some people like it super peppery; I tend to stray from that. I used about 2 teaspoons of both the salt and pepper but you can taste it to know if it works for you.


Keep in mind that this will thicken as it sits. Add more milk if you would like it a bit thinner. Turn the heat to low once you get it to a smooth, creamy consistency and get ready to eat some nummies.

As you can see, I paired it with some cheesy-bacon mashed potatoes and green beans but this is totally up to you. Whatever you do, it will be great.

If you ever have questions or want to show me the yummies, don’t hesitate to reach out here or on social media. And enjoy Daylight Savings Time weekend. 🙂


2 thoughts on “Chicken-Fried Steak Fingers & Cream Gravy

  1. I love that these are strips! I love chicken fried steak but never order it because I’m afraid a whole one will just be too much to handle but this is a great idea to get the flavor in smaller doses.


    1. That is exactly why we love them this way. 🙂 We have a 3-year-old who I swear has the stomach the size of a pea, so trying to get her to eat more than 1 or 2 of these would be such a waste. I hope you try them out yourself soon. ❤

      Liked by 1 person

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