Grain-Free Chicken Fried Steak Recipe

Heather Dessinger

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Chicken Fried Steak Recipe

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?

Chicken Fried Steak Recipe
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4.38 from 8 votes

Grain-Free Chicken Fried Steak

Calories 2472kcal
Author Heather Dessinger




  • 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!


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
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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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56 thoughts on “Grain-Free Chicken Fried Steak Recipe”

  1. 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. 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

      • 5 stars
        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!!!

  3. 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”.

  4. 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!

  5. 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!! 🙂

  6. 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!

  7. 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!

  8. 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!

  9. 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??

  10. 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!

  11. 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!

    • 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!

  12. 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 😀

    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

  14. 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!

  15. I apologize if someone already asked this, but can you omit the eggs or substitute with something else for those with egg sensitivities?


    • 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!

  16. 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!!!

  17. 5 stars
    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.

  18. 4 stars
    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.

  19. 5 stars
    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!