Chicken Fried Pork Steaks

Chicken Fried Pork Steaks

Chicken fried pork steaks are thin-cut pork loin steaks coated in seasoned flour, fried until golden and crispy, then smothered in a rich, creamy gravy. This is a quick, easy comfort-food recipe that delivers big flavour with minimal prep and simple ingredients.

Choosing the pork:
For this recipe, pork loin (sirloin) steaks work best. Ask your butcher to cut them around 5mm thick (¼”). Thin steaks cook fast, stay tender, and give you more crunchy coating per bite. Pork “sizzle steaks” are ideal.

Oil for frying:
Rice bran oil is perfect for frying thanks to its high smoke point and clean flavour. Peanut oil or vegetable oil can also be used if needed.

Seasoning:
A Mediterranean-style seasoning works brilliantly with pork. I used Street BBQ Tuscan A, but any good-quality Mediterranean or Tuscan herb blend will do the job.

Equipment Needed:
You can cook this on a BBQ using a wok or cast iron pan, or simply use a frying pan on the stovetop. A thermometer is handy to keep your oil around 160–170°C (320–340°F) for crispy, non-greasy results.

Preparation:
Start by setting up two bowls:
•    One for the dry coating (flour, baking powder, seasoning)
•    One for the wet coating (buttermilk, eggs, seasoning)

Lightly coat each pork steak in the seasoned flour first, shaking off excess. This base layer helps the wet coating stick.
Dip the steak into the buttermilk mixture, then press firmly back into the flour to create a thick, craggy coating.

Set the coated steaks on a tray lined with baking paper and allow them to sit at room temperature for 10–15 minutes. This helps the coating stick and prevents the oil temperature from dropping too much during frying.

The Cook:
Heat your oil to 160–170°C (320–340°F).
Carefully fry 3–4 steaks at a time, turning once

when the underside is golden brown.
Each batch should take around 2–3 minutes per side. Avoid overcrowding the pan, as this drops the oil temperature and leads to soggy coating.

Once cooked, drain on paper towel and keep warm in a low oven (around 100°C / 212°F) while you finish the remaining batches.

The Payoff:
With the steaks done, make the gravy using some of the leftover oil and coating.
Cook the flour in oil until golden, then slowly whisk in milk and cream to form a smooth,

rich gravy. Season with salt and pepper to taste.

Smother the crispy pork steaks in gravy and serve immediately while everything is hot and crunchy.

Ingredients:
Main Ingredients
•    500 g pork loin sizzle steaks (1.1 lb)
•    2 cups rice bran oil (480 ml / 16 fl oz)
Dry Coating
•    1½ cups plain flour (225 g)
•    2 tablespoons Mediterranean seasoning (or Street BBQ Tuscan Alle Brace)
•    1 teaspoon baking powder
Wet Coating
•    1½ cups buttermilk (360 ml / 12 fl oz)
•    2 eggs
•    1 teaspoon Mediterranean seasoning
Gravy
•    4 tablespoons reserved frying oil
•    4 tablespoons reserved flour mixture
•    2 cups milk (480 ml / 16 fl oz)
•    ½ cup cream (120 ml / 4 fl oz)
•    Salt and pepper, to taste

Recipe Steps:
1    Combine flour, baking powder and seasoning in a bowl.
2    In another bowl, whisk together buttermilk, eggs and seasoning.
3    Lightly coat pork steaks in dry mixture, shake off excess.
4    Dip into wet mixture, then firmly press back into flour mixture.
5    Set coated steaks aside for 10–15 minutes at room temperature.
6    Heat oil to 160–170°C (320–340°F).
7    Fry steaks in batches for 2–3 minutes per side until golden.
8    Drain on paper towel and keep warm in a low oven if needed.
9    Carefully remove most of the oil, leaving about 4 tablespoons in the pan.
10    Add 4 tablespoons of reserved flour mixture and cook, stirring, until golden.
11    Slowly whisk in milk and cream until smooth and thickened.
12    Season gravy with salt and pepper.
13    Serve pork steaks smothered in hot gravy.

Recipe Info:
•    Prep Time: 15 minutes
•    Cook Time: 15–20 minutes
•    Serves: 2–3 people
•    Effort: Easy
•    Course: Main
•    Cuisine: American / Australian
•    Hydration: 1 beer (optional but very recommended)

Tips & Variations:
•    Extra crunch: Double-dip the steaks (wet → dry → wet → dry) for an even thicker crust.
•    Spice it up: Add smoked paprika or cayenne pepper to the flour for a bit of heat.
•    Gravy twist: Add cracked black pepper or a pinch of garlic powder for a Southern-style pepper gravy.
•    Serving ideas: These go unreal with mashed potatoes, coleslaw, or buttered corn on the cob.

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