Iberico Chicken Fried Pork Steak

A Message from the Chef:

The best chicken fried steak have ever tasted was made by my Great Grandmother Mama Hacy Ellis. Close seconds would be my Grandma, Mersie and my mother; cooking steak in the pan was in their genes I'm told. Aunt Flora, who was my Mama Hacy's sister, had her Dean's Cafe in town as I was growing up. It was full to crowded every day, and she served until the steak ran out. This recipe is as close to their way as the Parson can get. My chicken fried steak, like my ancestor's, is fried slow but crispy and made with pounded cube steak of Iberico pig. Be it beef or pork, the women in my ancestoral line knew how to cook it just right. I've done my best to copy the ladies. ~ The Picklin' Parson

What You’re Gonna Need:

  • 4(8-ounce) cube steaks (pounded 1/8-inch thick)

  • 1/2 cup cornstarch

  • 1cupall-purpose flour

  • 1 cup rice flour

  • 2 teaspoons paprika

  • 3 teaspoons onion powder

  • 1and 1/2 teaspoons garlic powder

  • 1/2 teaspoon cayenne powder

  • 1 cup buttermilk

  • 2 largeeggs (beaten)

  • vegetable oil (forfrying)

  • Kosher salt and freshly ground black pepper (to taste)

How to Make it:

  • Fill a large cast iron skillet with 1-inch of vegetable oil and preheat to 360°F. Line a baking sheet with a baking rack and set aside.

  • In a medium bowl combine the paprika, onion powder, garlic powder, and cayenne pepper. Set aside until ready to use.

  • Prepare your breading station with three baking dishes. In the first baking dish add the cornstarch. In the second baking dish add the buttermilk, eggs, kosher salt and freshly ground black pepper. In the third baking dish add all-purpose flour, rice flour and half of the spices.

  • Season both sides of the pounded steaks with salt and pepper and the remaining spice mixture.

  • Dredge the steaks in cornstarch, coating both sides, then dredge in the buttermilk mixture. Dredge in the seasoned flour mixture and gently place in the preheated oil. Fry until golden brown and crispy, about 2-3 minutes per side.

  • Remove to the prepared baking sheet and repeat until all steaks are fried.

  • Serve with a side of creamy mashed potatoes, sausage gravy, white bread, onions and pickle chips.

How to Use it:

Pairs well with Creation Bread and Butter Pickles, Salty Dog Dill Pickles, or the Ginger Tomato Chutney