Gluten-Free Chicken Fried Steak is cube steak that is coated with a flavorful breading and then fried to crispy, golden perfection. It’s then served with a creamy, delicious gravy. One bite, and you’ll know why this is classic comfort food.
Be sure to try my Gluten-Free Smothered Pork Chops for another delicious, comforting meal.
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Why you’ll love this recipe
- This recipe may take a little extra time, but it’s easy to make and absolutely worth every minute.
- It’s hearty and comforting.
- It tastes amazing, and your family will think you are the best cook ever!
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Ingredients
½ cup coconut or avocado oil
4 cube steaks
1 ½ cups gluten-free flour
1 ½ teaspoons sea salt
¾ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 ½ cups almond milk
2 large eggs
2 teaspoons Frank’s Hot Sauce
Gravy:
2 tablespoons reserved oil or dairy-free butter
¼ cup gluten-free flour
3 cups almond milk
1 teaspoon black pepper
½ teaspoon sea salt
Instructions
In a shallow dish, combine the gluten-free flour, sea salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper. In the measuring cup that the almond milk is in, whisk in the eggs and hot sauce and then pour into a second shallow dish.
Dredge steaks in flour mixture and use your fingers to push the steaks into the flour so that it really gets into the cracks of the steaks. Next, dip into the milk mixture on both sides and then dredge in the flour mixture again. Place prepared steaks on a wire rack or plate to rest for a few minutes.
Heat the oil in a large skillet over medium heat. To see if the oil is hot enough, flick a tiny bit of the milk mixture into the oil; if it bubbles up, it’s ready. You don’t want to crowd your steaks while frying, so if your steaks are too large for the skillet, you can cut them in half with a knife or kitchen shears. Just dip that cut edge into the flour mixture to coat.
Fry steaks for 3-4 minutes per side or until browned, turning only one time. Place fried steaks on a clean wire rack set in a sheet pan. Keep warm by placing in the oven set at 200°. Repeat until all the steaks are cooked. You may need to add a little more oil to the skillet after a couple of batches.
To make the gravy, remove excess oil into a heat-proof cup, leaving around 2 tablespoons, and leave any bits of steak and breading in the skillet. If needed, add in additional oil to get to the 2 tablespoons. Heat oil over medium heat and whisk in the flour, stirring constantly, and cook for 1-2 minutes. Slowly add almond milk, stirring constantly. Add in the pepper and salt. Continue cooking for 7-10 minutes until gravy is thickened, stirring almost constantly.
Serve gravy over the steaks and my Dairy-Free Mashed Potatoes.
Storing and reheating
Store leftovers in the refrigerator for 3-4 days.
To reheat steaks, place in a lightly oiled skillet over medium heat for several minutes, turning once. To reheat gravy, place a little bit of almond milk in a saucepan, and then add the gravy and heat over medium-low heat, stirring frequently until heated through.
More gluten-free recipes you’ll love
Gluten-Free Chicken Fried Steak
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Stovetop
- Diet: Gluten Free
Description
Gluten-Free Chicken Fried Steak is cube steak that is coated with a flavorful breading and then fried to crispy, golden perfection. It’s then served with a creamy, delicious gravy.
Ingredients
- ½ cup refined coconut oil or avocado oil
- 4 cube steaks
- 1 ½ cups gluten-free flour
- 1 ½ teaspoons sea salt
- ¾ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 ½ cups almond milk
- 2 large eggs
- 2 teaspoons Frank’s Hot Sauce
Gravy:
- 2 tablespoons reserved oil or dairy-free butter (if needed)
- ¼ cup gluten-free flour
- 3 cups almond milk
- 1 teaspoon black pepper
- ½ teaspoon sea salt
Instructions
- In a shallow dish, combine the gluten-free flour, sea salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper. In the measuring cup that the almond milk is in, whisk in the eggs and hot sauce and then pour into a second shallow dish.
- Dredge steaks in flour mixture and use your fingers to push the steaks into the flour so that it really gets into the cracks of the steaks. Next, dip into the milk mixture on both sides and then dredge in the flour mixture again. Place prepared steaks in a single layer on a wire rack or plate to rest for a few minutes.
- Heat the oil in a large skillet over medium heat. To see if the oil is hot enough, flick a tiny bit of the milk mixture into the oil; if it bubbles, it’s ready. You don’t want to crowd your steaks while frying, so if your steaks are too large for the skillet, you can cut them in half with a knife or kitchen shears. Just dip that cut edge into the flour mixture to coat.
- Fry steaks in for 3-4 minutes per side or until browned, turning only one time. Place fried steaks on a clean wire rack set in a sheet pan. Keep warm by placing in the oven set at 200°. Repeat until all the steaks are cooked. You may need to add a little more oil to the skillet after a couple of batches.
- To make the gravy, remove any excess oil into a heat-proof cup, leaving around 2 tablespoons, and leave any bits of steak and breading in the skillet. If needed, add in additional oil to get to the 2 tablespoons. Heat oil over medium heat and whisk in the flour, stirring constantly, and cook for 1-2 minutes. Slowly add almond milk, stirring constantly. Add in the pepper and salt. Continue cooking for 7-10 minutes until gravy is thickened, stirring almost constantly.
Serve gravy over the steaks.
MamaShire