Chicken fried pork, similar to chicken fried steak, using cubed pork. Delicious in flavor.
Ingredients
- Cubed Pork Steaks
- 2 c Flour, all purpose
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Onion Powder
- 1 1/2 tsp Paprika
- 1 Egg
- 1/4 c Buttermilk
- 2 tsp Water
- Oil for frying
How to Cook Tenderized Pork
When the oil is heated and ready for frying, take each piece of cubed pork and dredge in flour mixture, then in wet mixture and again in flour mixture. Add to skillet.
Fried Boneless Pork Chops
Southern Fried Pork Chops Recipe
Fry on each side, about five minutes until browned and juices run clear.
Chicken Fried Pork Cube Steak
Chicken Fried Pork Steaks
Delicious chicken fried pork steaks with tenderized (cubed) pork
Ingredients
- 3-6 Cubed Pork Steaks
- 2 c Flour, all purpose
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Onion Powder
- 1 1/2 tsp Paprika
- 1 Egg
- 1/4 c Buttermilk
- 2 tsp Water
- Oil for frying
Instructions
Allow cubed pork to come to room temperature.
In a bowl add flour and seasonings. Mix to combine.
In a separate bowl, add egg and beat. Add buttermilk and water and whisk to combine.
Add 1/4" vegetable oil to the bottom of a skillet and heat over medium heat.
When the oil is heated and ready for frying, take each piece of cubed pork and dredge in flour mixture, then in wet mixture and again in flour mixture. Add to skillet.
Fry on each side, about five minutes until browned and juices run clear.
Remove chicken fired pork steaks from pan and place on a paper towel lined plate to drain excess oils.
Allow to rest five minutes before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 329 Total Fat: 22g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 72mg Sodium: 331mg Carbohydrates: 33g Fiber: 1g Sugar: 1g Protein: 49g
16 Comments
The Country Cook
March 14, 2016 at 12:04 pmHi Julia! We sure would love to feature this on Friday at Weekend Potluck! Could you please provide a link back to the party? Thanks so much! You can grab a button from my sidebar or just use this link: http://www.thecountrycook.net/2016/03/peanut-butter-eclair-cake-weekend.html
Julia
March 14, 2016 at 12:40 pmThank you so much! I'll be glad to post the link. Have a great week.
Marsha Baker
March 14, 2016 at 7:56 pmHoley Moley! My hubby and I would both go nuts over this amazing dish. SO happy you joined us at Weekend Potluck. Please come back again soon.
Julia
March 14, 2016 at 11:57 pmThank you Marsha! I hope y'all give this one a try and enjoy it 🙂 It truly is quite good.
Served up with Love
March 16, 2016 at 5:27 pmYummo! What an awesome recipe! Thanks so much for sharing at Weekend Potluck.
Julia
March 16, 2016 at 5:37 pmThank you 🙂
Mary N
March 17, 2016 at 6:36 pmWhat Brandie, Marsha & Melissa said……yum!! Thank you so much for sharing at Weekend Potluck! Hope to see you at the party tomorrow!
Julia
March 17, 2016 at 6:45 pmThank you Mary!
Mimi G
March 19, 2016 at 1:23 pmPork steak is one of my favorites. This recipe looks so darn good. Pinned. Thanks for sharing.
Julia
March 20, 2016 at 11:11 pmThank you Mimi 🙂
Big Rigs 'n Lil' Cookies
March 19, 2016 at 7:51 pmSounds delicious!
Julia
March 20, 2016 at 11:11 pmThank you! It's always a favorite at my house.
Nana of the North
October 24, 2017 at 11:11 pmI have been making a version of this for 50 years. I use ground saltine crackers instead of the flour. I only use beaten eggs to dip the cubes pork in, no milk of any kind, then cracker crumbs and season them. I use at least 3/4 inch of hot cooking oil and fry them till they are golden brown.
Julia
October 25, 2017 at 2:10 pmDelish!
Tammy
January 23, 2020 at 1:50 pmI made this two nights ago. The only difference was that I soaked the steaks in buttermilk all day. Then, I just took it out of that, dredged it in the seasoned flour and fried it up. Was absolutely delicious! I am now making it again tonight for more family! Thanks for sharing!
Julia Jordan
January 23, 2020 at 4:05 pmTammy,
Thank you for letting me know how much you enjoyed this recipe! I’m so glad to hear it.