Instructions:

• Start by placing the cube steak between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the steak to about ½ inch thick. This helps tenderize the meat and ensures even cooking.
• Sprinkle salt and pepper on both sides of the steak to enhance the flavor. Set aside while you prepare the coating.
• In a mixing bowl, combine the mayonnaise, sour cream, Creole mustard, honey, and cayenne pepper. Mix well until smooth and creamy. Taste and adjust seasoning if needed. Set aside in the refrigerator to chill.
• In one bowl, place ½ cup of flour. In a second bowl, whisk together the eggs, milk, and Worcestershire sauce until well combined. In a third bowl, mix the remaining ½ cup of flour with the crushed Saltine crackers, Cajun seasoning, and black pepper.
• Cut the seasoned cube steak into strips about 1 inch wide. Dredge each strip in the flour, shaking off the excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat the steak in the cracker-flour mixture, pressing lightly to ensure it adheres.
• In your skillet, pour in enough vegetable oil to cover the bottom of the pan generously. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of the coating into the oil; if it sizzles, it’s ready.
• Carefully add the coated steak fingers to the hot oil, being sure not to overcrowd the pan. Fry them for about 3–4 minutes on each side, or until they are golden brown and crispy. Use tongs to turn them for even cooking.
• Once cooked, transfer the Chicken Fried Steak Fingers to a plate lined with paper towels to absorb any excess oil. Serve hot with the chilled dipping sauce on the side.