Chicken fried pork, similar to chicken fried steak, using tender cubed pork is a delicious meal idea any night of the week. The entire family will enjoy this delicious country cooking dinner.
You can serve chicken fried pork steaks as they are or top them with delicious gravy and serve with your favorite sides.
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
Allow the 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.
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Fry the pork pieces 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.
Serving Suggestions: Serve as the main meat course of your meal or make a delicious chicken fried pork sandwich.
Chicken Fried Pork Cube Steak
Breaded Pork Steak
Let’s make these delicious Chicken Fried Pork Steaks!
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: 329Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 72mgSodium: 331mgCarbohydrates: 33gFiber: 1gSugar: 1gProtein: 49g
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Thank you so much for stopping by! I know you’ll love this wonderful pork chop recipe. It’s a family favorite.
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Meet Julia
Author of Julia's Simply Southern
About Julia
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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Juanita
Friday 26th of August 2022
Outstanding recipe! I used it as the base for making my country fried pork steaks, and used the pan drippings to make country style gravy. I then created a spin on the Loco Moco by layering rice, country fried pork steaks, gravy, and sliced tomatoes, topped with a fried egg. Really good…. It will become a regular in my house! Thank you for sharing.
Julia Jordan
Saturday 27th of August 2022
I am so happy that you enjoyed this recipe! Thank you for stopping by to let me know. That makes my day!! I love your version of Loco Moco. That sounds so delicious. I wish that I'd been there to enjoy dinner too :) ~Julia
Chrissy
Tuesday 28th of June 2022
I made this tonight but tweeked it slightly. I added 1/2 tsp of garlic powder, 2 tsp of baking powder & 1 tsp of baking soda. These were hands down the best I've ever made!! Thank you for such a tasty recipe. We will definitely be making this again!
Julia Jordan
Wednesday 29th of June 2022
I am so happy that you enjoyed using this recipe! :) ~Julia
Mimi
Wednesday 4th of November 2020
I got a little confused with the buttermilk, only used it once before and actually just noticed you’re supposed to refrigerate the powder once opened 😕 that being said I don’t know if what I tasted is supposed to be like that. Will try this recipe again with a fresh can of BM.
Kelsey
Sunday 5th of December 2021
@Julia Jordan, can I use whole milk instead?
Julia Jordan
Thursday 5th of November 2020
I'm glad that you'll try the recipe again. I've never used powdered buttermilk so I'm afraid I don't have any experience to offer with it.
Tammy
Thursday 23rd of January 2020
I 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
Thursday 23rd of January 2020
Tammy, Thank you for letting me know how much you enjoyed this recipe! I'm so glad to hear it.
Nana of the North
Tuesday 24th of October 2017
I 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.
Linda
Saturday 12th of March 2022
@Nana of the North, my grandma used to make it this way, it was always so good.
Julia
Wednesday 25th of October 2017
Delish!