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Chicken-Fried Cubed Steaks

 Chicken-Fried Cubed Steaks
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
8 ServingsPrep: 25 min. Cook: 20 min.


  • 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


  • 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.
  • 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.
  • Drain, reserving 1/3 cup drippings in the skillet; stir remaining

2 of 2

Chicken-Fried Cubed Steaks (continued)

Directions (continued)

  • 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).
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.