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.