In a shallow dish, whisk together the buttermilk and egg. In another dish, combine the crushed saltines, flour, cornstarch, salt, pepper, and paprika.

Dip each cubed steak into the buttermilk mixture, ensuring it's fully coated, then dredge it in the cracker-flour mixture. Press the coating onto the steak to ensure it adheres well. Place each coated steak on a wire rack and let them rest for 10-15 minutes to set the coating.

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot, carefully add the steaks, being careful not to overcrowd the pan.

Fry the steaks for 3-4 minutes on each side or until they are golden brown and cooked through. Transfer the steaks to a paper towel-lined plate to drain excess oil.

In a separate skillet, add the bacon drippings and melt over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Stir in the flour and cook, stirring constantly, for about 2 minutes to form a roux.

Gradually whisk in the whole milk, ensuring there are no lumps. Continue to whisk until the gravy thickens, about 5-7 minutes.

Season the gravy with black pepper and salt to taste.

Place the country fried steaks on a serving platter and generously spoon the sawmill gravy over the top.

Garnish with chopped fresh parsley and serve immediately. This dish is best served with mashed potatoes, buttermilk biscuits, and vegetables, alternatively you can serve for breakfast with bacon and eggs. Enjoy!