Dinner/ Featured

Chicken Fried Pork Steaks

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
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.
Serving Suggestions: Serve as the main meat course of your meal or make a delicious chicken fried pork sandwich.
 

Chicken Fried Pork Steaks

Print Recipe

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

Instructions

1

Allow cubed pork to come to room temperature.

2

In a bowl add flour and seasonings. Mix to combine.

3

In a separate bowl, add egg and beat. Add buttermilk and water and whisk to combine.

4

Add 1/4" vegetable oil to the bottom of a skillet and heat over medium heat.

5

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.

6

Fry on each side, about five minutes until browned and juices run clear.

7

Remove chicken fired pork steaks from pan and place on a paper towel lined plate to drain excess oils.

8

Allow to rest five minutes before serving.

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14 Comments

  • Reply
    The Country Cook
    March 14, 2016 at 12:04 pm

    Hi 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

    • Reply
      Julia
      March 14, 2016 at 12:40 pm

      Thank you so much! I'll be glad to post the link. Have a great week.

  • Reply
    Marsha Baker
    March 14, 2016 at 7:56 pm

    Holey 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.

    • Reply
      Julia
      March 14, 2016 at 11:57 pm

      Thank you Marsha! I hope y'all give this one a try and enjoy it 🙂 It truly is quite good.

  • Reply
    Served up with Love
    March 16, 2016 at 5:27 pm

    Yummo! What an awesome recipe! Thanks so much for sharing at Weekend Potluck.

    • Reply
      Julia
      March 16, 2016 at 5:37 pm

      Thank you 🙂

  • Reply
    Mary N
    March 17, 2016 at 6:36 pm

    What Brandie, Marsha & Melissa said……yum!! Thank you so much for sharing at Weekend Potluck! Hope to see you at the party tomorrow!

    • Reply
      Julia
      March 17, 2016 at 6:45 pm

      Thank you Mary!

  • Reply
    Mimi G
    March 19, 2016 at 1:23 pm

    Pork steak is one of my favorites. This recipe looks so darn good. Pinned. Thanks for sharing.

    • Reply
      Julia
      March 20, 2016 at 11:11 pm

      Thank you Mimi 🙂

  • Reply
    Big Rigs 'n Lil' Cookies
    March 19, 2016 at 7:51 pm

    Sounds delicious!

    • Reply
      Julia
      March 20, 2016 at 11:11 pm

      Thank you! It's always a favorite at my house.

  • Reply
    Nana of the North
    October 24, 2017 at 11:11 pm

    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.

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