Chicken Fried Steak
This recipe for Chicken Fried Steak is delicious and is free from dairy, gluten, eggs, soy, and nuts!
Chicken Fried Steak is a classic Southern recipe that comes from cubed beef steak. Then, thick batter covers the steak and is pan fried (like fried chicken, hence the name!), till the outer layer becomes golden and crispy. To make sure the meat is thoroughly cooked, we use a food thermometer. When done, Your meat should be at least 165F.
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History of Chicken Fried Steak
Today, people recognize Chicken Fried Steak as a classic Southern recipe. However, Chicken Fried Steak is thought to have possibly originated in Texas from German and Austrian immigrants. In Germany, a closely related meal is served, called Wiener Snitchzel, veal coated in a thick batter and fried. Furthermore, if you want to find out more about Chicken Fried Steak, here is where I found some of my information!
Ingredients & Substitutes
- cubed steak. You can find this in your beef meat section at your local grocery store. Moreover, cubed steak looks a lot like ground beef, but is actually pieces of thin steak that is tenderized by a machine.
- garlic powder.
- onion powder.
- smoked paprika.
- black pepper.
- all purpose gf flour.
- cornstarch. We use cornstarch for the various batters. A good substitute is arrowroot powder.
- baking powder.
- cayenne.
- white pepper.
- salt.
- non dairy milk. We personally like to use oat milk, but any plant based milk will do!
- apple cider vinegar.
How to Make Chicken Fried Steak
Add all the “for the steak” ingredients together and massage into meat.
Then, add all the dry batter into a mixing bowl till combined.
Repeat step two with the wet batter in another bowl.
Pour all the ingredients for the gravy into a pot & use a whisk to get rid of any clumps. Heat on medium temp, till it reaches a boil. Boil 1-2 mins till the gravy thickens considerably then take off heat.
Bring a deep pot of canola or olive oil up to 375F. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. The flour should sizzle but not turn brown right away.
Once oil is up to temperature, coat your cubed steak in dry, then wet, and back into dry batter one more time. Cook until golden brown, about 5 minutes (2-3 mins per side).
Serve with hot gravy.
Other Favorite Allergy Friendly Breakfast Recipes
Chicken Fried Steak (Dairy, Gluten, Egg, & Soy Free)
Yum!!! That’s all I need to say about this recipe.
- Total Time: 1 hour
- Yield: 8 large pieces 1x
Ingredients
For the steak:
- 1 pound cubed steak
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
For dry batter:
- 1/2 cup all purpose gf flour
- 1/2 cup cornstarch
- 1 Tbsp baking powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1/2 tsp cayenne
- 1 tsp white pepper
- 1 – 2 tsp salt
- 1/4 tsp black pepper
For the wet batter:
- 1 cup non dairy milk
- 1 Tbsp apple cider vinegar
- 1/3 cup all purpose gluten free flour (more as needed)
For the gravy:
- 2 cups non dairy milk (i use oatly oat milk)
- 4 TB cornstarch OR arrowroot powder dissolved into 1/4 cup more non dairy milk
- 1/4 tsp garlic
- 1/2 tsp pepper
- 1 tsp salt
- 1 tsp onion powder
Instructions
- Add all the “for the steak” ingredients together and massage into meat.
- Then, add all the dry batter into a mixing bowl till combined.
- Repeat step two with the wet batter in another bowl.
- Pour all the ingredients for the gravy into a pot & use a whisk to get rid of any clumps. Heat on medium temp, till it reaches a boil. Boil 1-2 mins till the gravy thickens considerably then take off heat.
- Bring a deep pot of canola or olive oil up to 375F. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. The flour should sizzle but not turn brown right away.
- Once oil is up to temperature, coat your cubed steak in dry, then wet, and back into dry batter one more time. Cook until golden brown, about 5 minutes (2-3 mins per side).
- Serve with hot gravy.