Chicken-Fried Cubed Steaks Recipe
Chicken-Fried Cubed Steaks Recipe photo by Taste of Home
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Chicken-Fried Cubed Steaks Recipe

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Here in the Ozarks, country-fried steak is a staple. These are wonderful served with mashed potatoes and some freshly baked rolls. I developed the recipe to meet the spicy tastes of my family—our six children range from 26 to 14.—Toni Holcomb, Rogersville, Missouri
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 8 servings


  • 2-1/2 cups all-purpose flour, divided
  • 2 tablespoons pepper
  • 1 to 2 tablespoons white pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon paprika
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 cups buttermilk
  • 2 cans (12 ounces each) evaporated milk
  • 8 beef cubed steaks (4 ounces each)
  • Oil for frying
  • 1 teaspoon Worcestershire sauce
  • Dash hot pepper sauce


  1. In a shallow bowl, combine 2 cups flour and seasonings; set aside. In another bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups for gravy and set aside. Dip cubed steaks into buttermilk mixture, then into flour mixture, coating well. Repeat.
  2. In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at a time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until coating is crisp and met is no longer pink. Remove steaks and keep warm.
  3. Drain, reserving 1/3 cup drippings in the skillet; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 5 minutes or until golden brown. Whisk in reserved buttermilk mixture; bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce and pepper sauce. Serve with steaks. Yield: 8 servings (4 cups gravy).
Originally published as Chicken-Fried Cubed Steaks in Country Woman September/October 1998, p29

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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vwgirl9 User ID: 6542372 50671
Reviewed Nov. 3, 2013

"It didn't come out like the picture. Seemed to be like fried steak instead of breaded country fried."

Ms.C User ID: 4717837 22545
Reviewed May. 19, 2012

"Oh it was sooooooo, goooood!!!!!!!"

olsons514 User ID: 2616288 202819
Reviewed Feb. 25, 2010

"I used elk steaks for this recipe and it was fantastic! The spiciness give it a great kick and made it especialy good with game meat."

Kapptie User ID: 2238884 60201
Reviewed May. 1, 2009

"frying the steaks in oil on high heat was a big mistake, they burned quickly. Maybe it should be heated up, but then turn down to low before putting the steak in. I had a real mess."

verlened User ID: 882200 53019
Reviewed Apr. 24, 2009

"I discovered this recipe about 6 months ago. it is my husband's most requested dinner and also what he wanted for his birthday!"

dodgedame User ID: 3639297 30591
Reviewed Jan. 31, 2009

"Wonderful, no leftovers!"

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