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Grain-Free Chicken Fried Steak

on March 21 | in Recipes | by | with 44 Comments

Well, missy, don’t you look prettier than a glob of butter melting on wheat cakes today! Oh, you’re not eating wheat right now? That’s alright, honey, I’ve got just the thing for you. These chicken fried steaks are like a great big ole southern hug with country-style gravy on top (grain-free, of course!).

Go ahead and pull up a chair and I’ll show you how to fix this up in no time. And your husband? Oh he’s gonna have a hissy fit with a tail on it when he tastes this dish. No, the good kind, just grab the video camera out of that front closet so we don’t miss a thing. Now let’s get started, shall we?

Ingredients:

  • 1 pound cube steak or round steak
  • 3-5 eggs, whisked
  • 2 cups almond flour or almond meal
  • 1/4 cup coconut flour
  • 3 teaspoons unrefined sea salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • tallow or coconut oil for frying

Step 1: Mallet Therapy

If you’re working with cube steak most of the tenderizing has already been done, but give it a few whacks to thin it out a bit.

grain-free-chicken-fried-steak

Round steaks need a bit more work, but they should look something like this when you’re done.

grain-free-chicken-fried-steak-2

Step 2: Prep

Place whisked eggs in a medium bowl. In a separate medium bowl mix together almond flour, coconut flour, salt, onion powder, garlic powder, paprika and pepper.

Step 3: Soak

Place each steak in the bowl of whisked eggs and coat thoroughly.

grain-free-chicken-fried-steak-3

Step 4: Dredge

Dredge steaks in the flour mixture.

grain-free-chicken-fried-steak-4

Set aside to rest for 3-5 minutes. While you’re waiting go ahead and preheat a non-stick pan with enough oil to generously coat the bottom (use medium heat).

Step 5: Fry

Place steaks in pan (if it doesn’t sizzle it’s not hot enough!) and fry on both sides until golden brown. grain-free-chicken-fried-steak-6

Top with this creamy dreamy homestyle gravy and enjoy!

grain-free-chicken-fried-steak

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44 Responses to Grain-Free Chicken Fried Steak

  1. Julie Charbonnet Whetstine via FB says:

    coffee. i have to make 5 different cups all different ways (honey vs brown sugar and milk versus black and sippy cup versus mug). pizza & wine is my personal fave…

  2. Oh man that is my absolute fav…I’ll have to check it out yummm

  3. Jodi says:

    Haha…we have cube steaks (grass fed 99% naturally lean organic) thawing in the fridge AS WE SPEAK and I will be using your flour/spice blend! I think the recipe I use has me making up a GF DF gravy with beef broth that I pour over the steaks and bake for a looong time. Do your steaks stay crispy? Cuz I like it crispy better. The baking method makes a yummy gravy, but then the coating on the steaks turns soft.

    • Heather says:

      Hi Jodi! I find that working with coarsely ground almonds instead of almond flour/meal yields a crispier end product, but it’s all softer than the traditional versions. I prefer crispy too, but this is a close second :)

  4. Sharmista Anthony via FB says:

    The gravy link didn’t work! I will be making this soon though. My DH will be a very happy man! :)

  5. Carolyn says:

    We make grain free chicken fried steaks about once a month. And yes, it turns a grown man into a puppy, he will follow you anywhere-drooling all the way! I do add a dash of cayenne to our “flour blend”.

  6. Kara Cummings says:

    This sounds delicious but the gravy link didn’t work.

  7. [...] this gravy over chicken fried steak, cauliflower mashed fauxtatoes or pumpkin, bacon and chive biscuits for the ultimate experience in [...]

  8. Sharmista Anthony – Thanks for letting me know. We ran out of the house this morning for house showings and this is the first time I’ve been at my computer since. It’s working now!

  9. Sharmista Anthony via FB says:

    Yay!

  10. Kathy says:

    yum! *goes off drooling* :D

  11. I couldn’t find coconut flour is this something you can make by grinding it really fine?

  12. Pranee Idom Bickel – Yes, you can make it! I will say, though, that it is less packed down than storebought so I usually use a bit more than the recipe calls for. Here’s the tutorial http://www.mommypotamus.com/how-to-make-coconut-flour-video-tutorial/

  13. Tiffany says:

    Thank you so much for this post!! Now I am going to order cube steak from the local farm, which I never would have done without seeing this recipe to know what to do with it! This looks awesome!! :)

  14. I’ve used a hammer over a plastic serving spoon in a pinch! I laid the serving spoon over the meat and used the hammer on it…it worked decently!

  15. I’ve used a hammer over a plastic serving spoon in a pinch! I laid the serving spoon over the meat and used the hammer on it…it worked decently!

  16. I’ve used a hammer over a plastic serving spoon in a pinch! I laid the serving spoon over the meat and used the hammer on it…it worked decently!

  17. Thanks, Melissa Sapien Aulds, I am going to try that!

  18. Crossing my fingers for you!! Mmmm, chicken fried steak sounds lovely!

  19. Nicole Rice via FB says:

    Use a skillet- a small frying pan. Works great :-D

  20. Thanks, Nicole Rice! I ended up finding my rolling pin before the hammer, but it’s nice to have options. You never know when you’re going to **need** to make chicken fried steak without traditional supplies, you know??

  21. We used to use a rock lol

  22. Rena Arnold via FB says:

    Any tips for how to keep the batter in when you flip it? Mine completely fell off…

  23. I’m so sorry that happened, Rena Arnold! Personally, I’ve found that letting the steaks absorb the batter for 5-10 minutes before frying keeps more of it on, but sometimes pieces of it flake off anyway. Also making sure the oil in the pan is nice and hot before throwing one in helps. I wish I could invite you over for a do-over meal!

  24. Shelly Bartle via FB says:

    Umm, I don’t have a mallet so I just use the back of my ice cream scoop… :)

  25. Rena Arnold via FB says:

    Haha! I would make that drive. I’m pretty sure it’s my technique. It did the same when I made flour CFS several years ago. I will try both waiting and the hotter pan next time. Thx!

  26. We use our smallest cast iron skillet :)

  27. Rena Arnold – Well, that settles it. If you are ever in Franklin dinner at my house is mandatory :)

  28. Catherine says:

    Do you think I could use ground pecans or hazelnuts instead of almonds?

    • Heather says:

      I think the pecans would turn into “butter” rather than flour and I haven’t worked with hazlenuts enough to say, but it may be worth a try!

  29. Christina Bean Most via FB says:

    Be careful with the oxalates!!

  30. Erin says:

    I have “steak cutlets” from our last 1/4 beef order. Does that sound like the same thing? I’d love to put this on the menu next week!

  31. Heather says:

    OMG…huge hit with my family!!!

  32. Stacey says:

    This was a hit with my family as well. All six of us devoured it! Thanks for the recipe!

  33. OH MY GOODNESS.
    I’m in the process of making this and tried a bit and it is excellent!
    I shouldn’t even tell my husband it is grain free.

    I may post a picture of my finished project on my blog with a link back to your site. Would that be ok??

    Thank you!! I am now going to be on your blog 24/7

  34. Alex H says:

    I made this with chicken last night, because I didn’t have any steak, and it was so so good!!! Everyone ate every last bite!

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