Oh, I know almost everyone has a recipe for this Southern favorite! Again, being a “Northern” gal, I never even had any until I was an adult. After many years, and many tries to get this right, I have finally succeeded in making it tender and crispy at the same time. I also learned self-rising flour is the key … all-purpose flour does not work as well, and won’t stick to the meat as easily, so the coating falls off, rather than staying on the meat as you want it to.
4 cube steaks
1-1 1/2 cups self-rising flour (do NOT use all-purpose flour)
1-2 tsp. course-ground black pepper
1-2 tsp. garlic powder or salt
1-2 tsp. onion powder
1-2 tsp. paprika
1 large egg, beaten with about 1 tbls. water
1/2 cup oil of your choice
Mix self-rising flour and next 3 ingredients together in a large zip-loc bag; set aside. Beat egg with water and dredge each cube steak in mixture, shaking off extra. Immediately place (one at a time) into flour mixture, seal bag and toss to coat. Place each on a cooling rack (with paper towel underneath) and allow to sit for 30 minutes-1 hour, allowing the flour mixture to adhere well to the cube steaks.
Heat oil in a large non-stick skillet to 350 degrees ( I use and electric fry pan so I can regulate the heat). Carefully place each cube steak into pan and fry on each side approx. 2-3 minutes, or until cooked through. Drain on paper towels.