Chicken-Fried Cube Steaks Recipe

4 8 12
Chicken-Fried Cube Steaks Recipe
Chicken-Fried Cube Steaks Recipe photo by Taste of Home
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Chicken-Fried Cube Steaks Recipe

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4 8 12
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

Ingredients

  • 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 cube steaks (4 ounces each)
  • Oil for frying
  • 1 teaspoon Worcestershire sauce
  • Dash hot pepper sauce

Directions

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 cube 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 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

  • 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 cube 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 cube 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

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Reviews forChicken-Fried Cube Steaks

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Kathleen User ID: 9233741 271637
Reviewed Aug. 11, 2017

"Did not look like photo, but had a decent spice factor. Came out more like fried steak than breaded steak. Did not care for the sauce.cppk on higher heat but breading stuck to the pan. Lowered heat and it still stuck to pan and took forever to cook. Had high hopes, but will look for another breaded steak recipe next time."

MY REVIEW
Dave User ID: 9156762 265306
Reviewed Apr. 29, 2017

"Loved the spice aspect. However, high on her stove must be considerably different than high on mine. I know better than to use a recipe that doesn't give a temp range. Live and learn."

MY REVIEW
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."

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

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
verlened User ID: 882200 53019
Reviewed Apr. 24, 2009 Edited May. 4, 2017

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

MY REVIEW
dodgedame User ID: 3639297 30591
Reviewed Jan. 31, 2009 Edited May. 4, 2017

"Wonderful, no leftovers!"

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