Tom and Kelly's Chicken Fried Steak!

"You'll need your butcher's help with this, but just ask, they'll be happy to do it for you!! This is VERY tender and OH SO GOOD because it's made from "cubed" pork chops rather than cubed steak or even tenderized round steak like most recipes use! I've never had good luck with cube steak! No matter what I did it was always tough, from medium rare to well done, it just never came out good and I gave up on it, ...til Tom told me his mom used to use pork instead! What a difference!!! You'll be shocked, too, at how Large they get when they "cube" them!! They're amazing! I've even made them for catering once, and they about died over them! They were a HUGE hit!! Hope you try it this way, you'll never go back! LOL! :)"
photo by Wildflour photo by Wildflour
photo by Wildflour
Ready In:


  • 2 boneless pork chops, cubed like cube steaks by your butcher
  • 12 cup flour
  • salt
  • pepper
  • 1 beaten egg
  • 14 cup buttermilk
  • 1 12 cups finely crushed Chicken In A Biscuit crackers, more or less as needed for breading
  • 3 tablespoons oil
  • 3 tablespoons butter, more if needed


  • *Have your butcher "cube" 2 lean boneless pork chops for you.
  • In pie plate, place flour. Season with as much salt and pepper as you like.
  • In another pie plate beat egg and beat in buttermilk.
  • In third pie plate, place cracker crumbs.
  • Lightly coat chops on both sides in flour mixture.
  • Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on.
  • Place chops into hot oil mixture over medium heat and fry for about 3-4 minutes or or til golden brown.
  • Turn and fry other side til done (*you may need 2 large spatulas to do this!), about another 3-4 minutes or til golden brown on both sides.
  • Serve with gravy, mashed potatoes, biscuits and vegetables.

Questions & Replies

  1. Did you make brown or white gravy? Water based vs. Milk based gravy?


  1. Oh!! This is one recipe that is just "OUT OF THIS WORLD" delicious!! My Dh told me this was one of the best recipes that I've ever made. The breading was pure amazing, usually my breading that I do, sticks to the pan but this one didn't. I was pure a "Happy camper" with the final outcome. Thanks Wildflour for another delicious recipe! Its a keep for sure!!
  2. What a great idea having the pork chops "cubed." I had great success...the chops were tender, juicy and tasty! They also browned nicely. The only question I have is: In your recipe you call for 3 T. butter, or more. Where do you use it? I just used it in the mashed potatoes, but I'd appreciate some clarification. Thanks for a wonderful technique to prepare tender pork chops.
  3. This turned out great. The pork was moist and tender and the flavor was perfect. I sprinkled the pork with salt, pepper, garlic powder, and chili powder before coating them in flour mixture, other than that no changes made. I fried the tenderized chops in peanut oil and butter and the cracker mixture came out great. After they were done cooking I kept them warm in a 200 degree oven while I finished cooking my mashed potatoes and gravy. This is a new family favorite. Thank you very much!!!!


Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ !
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