Chicken Fried Pork Cube Steak
Tender juicy Cubed Pork Steak wrapped in a delicious flavorful southern style country breading and fried to a golden crisp topped off with creamy homemade gravy!
When our current situation hit the country…beef was in short supply and pork was plentiful!
As I walked the meat department trying to stick to my “2 package” limit of meat…I stumbled upon a package of Cubed Pork Steak. I was intrigued. (Does that say something about my life when I get excited about pork steaks?) We had never had it before.
My husband isn’t generally a huge fan of pork chops, so I was hopeful this package of cubed pork steaks would be as tender and juicy as his big brother… beef cube steaks! I thought “If beef cube steaks are good in a “chicken friend coating”…maybe pork would be too”.
Now I know some of you southerners are laughing…because this dish is a staple at your Nest. Remember I’m a west coast girl turned country farm girl…so this was all new to me! Yee-Haw!
To say that “Mr. Nest” loved this recipe…would be a HUGE understatement! He loves it so much that he regularly requests it. The lifelong plague of loathing dry pork chops has come to an end!
How To Cook Tenderized Pork Steaks
In a shallow dish, like a pie plate, add 1 1/2 cups buttermilk (buttermilk makes everything better y’all), 1 egg, and 1 -2 Tablespoon Frank’s Buffalo Wing Sauce, depending on your level desired flavor. You can substitute 1/2 Tablespoon hot pepper sauce for the buffalo sauce.
Using a wire whisk, mix until well combined.
In a separate shallow dish, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon pepper, 1/4 teaspoon onion powder, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon paprika. Using a fork, combine all the dry breading ingredients until well blended.
TIP: Baking soda adds the “airy crisp” to this batter. Don’t skip that ingredient my friends!
You’ll need 4 pork cube steaks. They generally come 2-3 pork cube steaks to a package.
In a large heavy skillet, cast iron skillet, or electric skillet over medium high, heat vegetable oil to 325°.
Meanwhile…dredge each pork steak in the buttermilk mixture. I like to let them hang out there for a minute or two…soak up all that yumminess!!! It makes ’em happy. Like a tired mom in a hot tub!
Remove the soaked cube steak from the buttermilk mixture and dredge it (lots of dredging going on in this recipe!) through the flour mixture, making sure it is well coated on both sides with the dry flour mixture. Set coated pork steaks on a baking rack until ready to fry.
Carefully place each pork steak in the heated oil, laying the steak away from you. Fry the steaks evenly until golden brown and crispy, about 3–5 minutes per side.
Line a plate with 3–4 layers of paper towels. Place those beautiful southern fried pork chops on the paper towel lined plate to soak up any extra oil from frying.
Carefully drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants, also known at “bits” around this Nest, as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk in 1/2 cup of all-purpose flour into the heated oil. Add 1/2 cup chicken broth. Scrape the bottom of the pan with a spatula to release the solids into the gravy. Slowly add 4 cups milk, stirring constantly, until gravy thickens. Add salt and pepper to taste.
That’s it my friends. You have just made the BEST Chicken Fried Pork Cube Steaks and Gravy. Nothing left but to dig in!
I like to serve our fried pork chops and gravy over mashed potatoes…cause “Taters” are life and nothing say’s “Country Eating” like something fried with Home style mashed potatoes, and a creamy gravy made from drippings’!! Lawdy that’s some good eating there my friends! (My English teacher is so, SO proud of that run-on sentence I just dropped at the beginning of this paragraph!)
These fried boneless pork chops are so good! Lip-smacking, belly rubbing good! The breading is pure perfection!! Crispy and light. YUM!
The birds at this next love how tender and juicy the cubed pork steaks are. You can literally cut them with a fork!
I’m drooling just thinking about this classic pork chop recipe. I know I changed it up a bit by adding “buffalo” sauce to the batter…but sometimes ya just want a little kick of flavor and a change of pace from the norm!
This same recipe would make a fantastic Southern Fried Pork Chop Sandwich! Omit the gravy and place that thin chicken fried pork cube steak on a toasted bun with a scrumptious honey mustard sauce or a white BBQ sauce! Whoa…sounds like I need to head back to the kitchen and start recipe testing again! WOW! That sounds amazing, doesn’t it?
Here are some of my other favorite Southern Recipes
- Country Fried Cube Steaks
- Homemade Fried Peach Hand Pies
- Chicken Fried Chicken with Creamy Gravy
- Fried Peaches Sweet Biscuit Shortcakes
- Easy Homemade Baking Powder Biscuits
- Southern Speckled Butter Beans from Julia’s Simply Southern
- Banana Pudding Cheesecake Parfaits from Soulfully Made
As always, thank you for stopping by and visiting with me today! I hope you’ll give this recipe a try and come to love Pork Cube Steaks as much as we do! It’s one truly fantastic dish! Sometimes in the midst of a trial you make new delicious discoveries!
Happy Nesting My Friends!
Chicken Fried Pork Cube Steak
Ingredients
- 4 Pork cube steaks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 1/2 cups buttermilk
- 1 large egg
- 1 Tablespoon Frank’s Buffalo Sauce; or 1/2 Tablespoon Hot pepper sauce
- 2 cup vegetable oil for frying
Gravy ingredients
- 1/4 cup reserved oil drippings
- 1/2 cup all-purpose flour
- 1/2 cup chicken broth
- 4 cups milk
- garlic salt and pepper to taste
Instructions
- Place 2 cups of flour in a shallow dish, like a pie plate. Add flour, baking powder, baking soda, pepper, garlic powder, onion powder, paprika, and salt. Mix until well combined.
- In a separate bowl, blend egg, buttermilk, and buffalo sauce together.
- Dredge each cube steak in buttermilk batter, then dredge in the flour mixture, making sure to pat the flour mixture onto the surface of each pork steak so they are completely coated with dry flour. Place coated pork steaks on a rack until ready to fry.
- Heat the oil in a deep cast-iron skillet, electric skillet, or deep fry pan. Heat oil to 325°. Carefully lay the steaks AWAY from you in the hot oil. Fry the steaks until evenly golden brown, about 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain.
- To make the gravy, carefully drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat with the reserved oil. Whisk in 1/2 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids. Add chicken broth. Stir until well combined. Slowly add the milk stirring constantly until mixture thickens to form a creamy gravy. Salt and pepper to taste.
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Meet the Author
Hi! I’m Norine, the cook, baker, and recipe creator behind Norine’s Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!
I tried to give this recipe five stars But it would only let me give four. I’m an experience, Cook, but I followed this recipe to the tea. The breading was excellent. The coating was crisp and delicious. When it came time for the gravy, I just used some of the dredge, and because I didn’t wanna waste it I use the liquid even though it had an egg. That gravy was the best I’ve ever made. This was a comfort food meal that was delicious. thank you very much for this recipe. My guest thoroughly enjoyed it.
Hi Dianne!
Thank you so much for the review. I adjusted the stars to five. I’m sorry it gave you an issue. I don’t know why it does that? I’m SO glad you enjoyed this recipe. It is such a classic comfort dish and one that everyone loves. What lucky guests to get to have you cook this for them. I appreciate you stopping by and sharing! I hope you’ll visit again.
Have a wonderful week!
Norine