This chicken fried steak recipe is a grain-free version of one of my favorite childhood meals. It’s like a great big southern hug with country-style gravy on top. We love it with mashed potatoes (or cauliflower fauxtatoes), green beans slathered in butter, and a big salad with homemade ranch dressing. Let’s get started, shall we?
Grain-Free Chicken Fried Steak
Calories 2472kcal
Equipment
- medium bowl
- meat tenderizer
- whisk
Ingredients
- 1 lb cube steak or round steak
- 3-5 eggs (whisked)
- 2 cups blanched almond flour
- ¼ cup coconut flour
- 3 tsp unrefined sea salt
- 2 tsp onion powder
- 2 tsp garlic powder
- ½ tsp paprika
- ½ tsp black pepper
- tallow or coconut oil (for frying)
Instructions
- 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. Round steaks need a bit more work, but they should look something like this when you're done.
- 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.
- Place each steak in the bowl of whisked egg and coat thoroughly.
- Dredge steaks in the flour mixture. Set aside to rest for 3-5 minutes.
- While you're waiting, preheat a saucepan on medium heat with enough oil to generously coat the bottom.
- Place steaks in pan (if it doesn't sizzle it's not hot enough!) and fry on both sides until golden brown.
- Top with this creamy dreamy homestyle gravy and enjoy!
Nutrition
Calories: 2472kcal | Carbohydrates: 75g | Protein: 164g | Fat: 178g | Saturated Fat: 36g | Cholesterol: 818mg | Sodium: 7508mg | Potassium: 1823mg | Fiber: 36g | Sugar: 11g | Vitamin A: 1280IU | Vitamin C: 1.2mg | Calcium: 667mg | Iron: 19.7mg
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…
Oh man that is my absolute fav…I’ll have to check it out yummm
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.
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 🙂
Could you put them in a 250 degree oven on a wire rack that is over a cookie sheet for a few minutes? I am trying this tonight and may attempt it. Who knows might work
This was easy and delish. Wanted something quick and easy yet grown up for the husband tonight. There was way more flour mixture than I needed for the pound of meat we had, (4 steaks) but it was perfectly delish. I probably could have coated them thicker. Thank you for sharing!!!
The gravy link didn’t work! I will be making this soon though. My DH will be a very happy man! 🙂
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”.
This sounds delicious but the gravy link didn’t work.
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!
Yay!
yum! *goes off drooling* 😀
Let me know how you like if you give it a go, Kathy!
I couldn’t find coconut flour is this something you can make by grinding it really fine?
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 https://mommypotamus.com/how-to-make-coconut-flour-video-tutorial/
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!! 🙂
You’re welcome, Tiffany! I hope you like it!
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!
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!
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!
Thanks, Melissa Sapien Aulds, I am going to try that!
Crossing my fingers for you!! Mmmm, chicken fried steak sounds lovely!
Use a skillet- a small frying pan. Works great 😀
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??
We used to use a rock lol
Any tips for how to keep the batter in when you flip it? Mine completely fell off…
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!
Umm, I don’t have a mallet so I just use the back of my ice cream scoop… 🙂
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!
We use our smallest cast iron skillet 🙂
Rena Arnold – Well, that settles it. If you are ever in Franklin dinner at my house is mandatory 🙂
Do you think I could use ground pecans or hazelnuts instead of almonds?
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!
Now that I would eat : )
Looks amazing!
Be careful with the oxalates!!
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!
Oy, I have never heard of a steak cutlet and a quick Google search did not clarify anything at all! You might try contacting the producer and asking them 😀
OMG…huge hit with my family!!!
Wahooo! I’m so glad! 😀
This was a hit with my family as well. All six of us devoured it! Thanks for the recipe!
Yay! So glad you liked it, Stacey!
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
So glad you liked it and absolutely! Just please link back here for the recipe rather than reposting – THANK YOU!
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!
I apologize if someone already asked this, but can you omit the eggs or substitute with something else for those with egg sensitivities?
Thanks!
Hi Gail, I have not tried this recipe with an egg substitute so I’m not sure. If you try it please let us know how it works out!
We have but allergies in iur house and can’t do almond flour. Any substitutes you suggest?
I used ground raw sunflower seeds and it was yummy!!!!
My husband, really doesn’t like coconut flour can you just use more almond flour!?? Or do I need to use both!! Thank you looks so good!!!
Do you have a link to print this out on one page, just the recipe, not all the advertisements and pictures?
Hi Estelle, I’m working on a print option but it will probably be a couple of months before it’s ready. 🙂
YUM! Used ground up pork rinds instead of the flour mixture.
The best solution is have the butcher at any grocer run your preferred cut of meat through their tenderizer once or twice, depending on thickness and toughness.
There is also a device named “Fast Cutlet Maker V2” that flattens the meat and create a nice cube pattern on it. It’s popular in Poland.
We ate this tonight and the whole family loved it! I made some modifications due to not using nut flours that I wanted to share – I did 1 cup Cassava flour and 1/4 cup Arrowroot.
I also cooked this in the air fryer – 400 degrees, 12 min, flipping half way through with a spray of oil to help with the frying.
Turned out great!