"But if your country fried steak breading won't stick - start here - because too much moisture makes flour slide right off. Not patting the meat dry might be the mistake you're making. Pat the cube steaks - the absolute best cut for this recipe - completely dry with paper towels and allow the meat to sit out for a bit, too."
"Avoid loose breading that slides off by using a three-step process that works beautifully for frying anything. After thoroughly patting the meat dry, a proper flour base will absorb moisture, then a dip in an egg binder will act as glue, and another round of flour will seal it all in. Follow this dredging technique and your country fried steak's crispy coating will cling like a dream."
Pat cube steaks completely dry with paper towels and let the meat come to room temperature to prevent cold meat from lowering oil temperature and causing uneven cooking. Tenderize steaks with a mallet to about 1/8 to 1/4 inch thickness for even cooking and tenderness. Use a three-step dredging method: a flour base to absorb moisture, an egg binder to adhere, and a final flour coating to seal the crust. Shake off excess flour, heat oil to 375°F, and fry four to five minutes until dark golden. Place steaks single-layer on paper towels to avoid steam softening the crust and serve hot, optionally on buttermilk biscuits with gravy or a fried egg.
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