May 30, 2014   By Kelly Bejelly

paleo country fried steak

 

So I’m going share a “Kelly Moment with” you.   A long time ago, in a galaxy far way I was a 19-year-old who decided become a vegetarian.  I started by declaring to my friends that I was going to stop eating beef and only eat chicken and fish.      That all went well until I went to the local diner and order chicken fried steak and after I had polished it off, my friend Tora asked me how the beef tasted.  Yeah. I totally did that and it goes to show how little I knew about food at that time.

Paleo Chicken Fried steak has been on my to do list for  a while and this recipe is the perfect gluten-free indulgence.  A tip: Eat this hot out of the pan.  If you try to leave this on warm in the oven the bottom of it will get a little, well, gooey.

paleo country fried steak

Paleo Chicken Fried Steak

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

  • 1/4 cup bacon grease
  • 1 lb cubed steak cutlets

Flour mixture

Egg Wash

  • 2 large eggs

Gravy

  • 1/2 cup of heavy whipping cream or full fat coconut milk

Instructions

  1. In a skillet over medium heat add the bacon grease.
  2. Combine the tapioca flour, sea salt and garlic powder in a paper bag and shake to combine.
  3. Crack the two large eggs into a large bowl and beat.
  4. Take the cubbed steak and, piece by piece, dip the steak in the flour mixture, then place in the egg wash and place back into the flour mixture for a final coat.
  5. Place the coated steak in the bacon grease and fry until golden brown, roughly 4 -5 minutes per side and flip and repeat.
  6. Once all the steaks have been fried, place the HWC or coconut milk into the pan and whisk with the drippings until you have a gravy, roughly 1 minute.

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36 Comments

  • May 30, 2014 at 2:07 pm

    Yum, chicken fried steak is one of my favorite indulgent comfort meals. Nothing better. Add some potatoes and veggies and I am in heaven.

  • May 31, 2014 at 10:55 pm

    Now that looks totally amazing!

  • June 1, 2014 at 5:04 pm

    Great tip on serving it immediately. It looks really, really good!

  • June 1, 2014 at 5:39 pm

    I love chicken fried steak. This looks great.

  • June 1, 2014 at 7:34 pm

    That is pretty funny! I’ve never eaten Chicken Fried Steak, but this looks delicious

  • June 1, 2014 at 8:25 pm

    This sounds like a great recipe for our post-vacation diet! Southern comfort food done right!

  • June 2, 2014 at 1:53 am

    I’ve never had chicken-fried steak and wasn’t even sure what it was but that looks intriguing!

  • June 2, 2014 at 5:12 pm

    This paleo chicken fried steak looks delicious. I will have to try it soon.

  • Julianna
    September 3, 2014 at 1:45 pm

    It was so good! I didn’t have any tapioca flour, so I used a mix of almond meal and arrowroot starch, and it worked great. I used coconut milk for the gravy, which was a little thin, but arrowroot starch thickened it up like a charm. Even my meat-and-potatoes, junk-food loving husband liked it. Glad to know I can still make a roux like my mama taught me, even if I’m cooking paleo.

    • September 4, 2014 at 10:37 am

      Yeah! I love how you changed things up 🙂

  • jolene
    November 17, 2014 at 6:11 pm

    We enjoyed the chicken fried steak but when it had come time to make the gravy, I added the cream to the bacon grease and whisked immediately and what I got was a bunch of little white pieces floating around in the bacon grease. Where did I go wrong?

    • Hillary
      December 10, 2014 at 2:31 pm

      If you used coconut cream, you prolly just needed to heat the mixture in the pan for a bit.

  • Moira
    November 18, 2014 at 3:31 pm

    Wow this is so good! I made it for dinner, exactly as written. I used coconut milk for the gravy and it was perfect. Never thiught to use coconut milk for gravy before, will definitely be doing that again. Thanks for the yummy recipe!

  • Jennifer
    February 26, 2015 at 5:10 pm

    I have made this multiple times since finding your recipe. I have used everything from arrowroot, tapioca, to buckwheat flour for the breading. My daughter doesn’t like to eat meat but this is the dish she is asking for for her birthday dinner. I have found that of all the paleo recipes out there…I come to your site first. I love the foods you love apparently. You have a gift!

    • March 6, 2015 at 8:41 am

      Aw, Jennifer <3 Thanks so much for the sweet note hun and I'm so glad you all enjoyed it!

  • Barbara
    April 8, 2015 at 10:44 pm

    I made this for dinner tonight. I served it with sweet potatoes and a salad. It was very good! Thank you for the recipe. There was just the right amount of flour, egg, and gravy. The only thing I changed was Kerry gold butter for bacon grease. I would recommend recommend cooking it right away instead of stacking the floured pieces on a plate. Mine stuck together and some didn’t have breading. The ones on the bottom of the plate didn’t have any on the bottom either. It is hot here so I don’t know if that made the difference.

  • Laura
    July 30, 2015 at 3:03 pm

    Hi, I have even looking for a paleo chicken fried steak recipe and am happy to say that my search is over! I made this last night and my husband told me at least 4 times how good it was. Super easy and quick too. Your recipes are consistently spot on. Thank you for sharing.
    Laura

    • July 31, 2015 at 6:11 pm

      I’m so glad that you enjoyed it Laura!

  • Julie
    November 30, 2015 at 7:17 pm

    This was FANTASTIC! And very doable for a large family in a hurry to eat. Thank you so much!!! Will definitely keep this on the frequently used recipe list! As a side note, my family likes thick creamy gravy, so I mixed 2 t. of guar gum into the oil drippings and then added the milk/cream after. Delicious, thick, rich gravy. For those who do not have bacon grease, you can substitute avocado oil instead of butter because it will not have the tendency to burn that butter has.

    • January 18, 2016 at 10:07 am

      Yeah! I love this dish too Julie!

  • Jackie
    December 6, 2015 at 10:59 pm

    Hi! I am on the AIP Paleo diet and cannot have eggs. Would dipping in coconut milk first work? Or even brushing with some avocado oil before coating with flour? Thanks!

    • January 18, 2016 at 10:13 am

      yep, the coconut milk would work hun.

  • karin
    January 23, 2016 at 9:36 am

    We love your recipe for chicken fried steak! We’ve made several grain free versions but yours is the best and a 5 star…my kids really enjoy it!

  • Judson
    February 18, 2016 at 9:05 am

    Great taste except the gravy. Bacon grease/cream gravy was a bit heavy and greasy tasting, unsurprisingly.

    • May 2, 2016 at 9:03 am

      Thanks for the tip Judson and I’m glad the flavor was good for you

  • Judson
    January 17, 2017 at 9:42 am

    Made this for this first time and really enjoyed it, with scrambled eggs and sweet potato hash browns on the side.. Here’s what I learned:
    – coconut flour worked fine without imparting too much of its flavor.
    – a generous shake of cayenne to the flour mixture gave a nice kick
    – for my stove and my skillet at medium heat, 4-5 min./side was too much; cube steak got a bit overcooked.
    – I skimped on the bacon fat amount in the recipe because I was only cooking one steak, but this left me with precious little gravy. Don’t skimp on the fat!

    And as an added bonus, I won’t need to eat until dinner!

  • Allison
    January 29, 2017 at 12:05 pm

    Hello from Texas! Thanks for sharing your recipe! I made it today. My husband is allergic to tapioca so I used an arrowroot/coconut flour combo and it turned out really good. He liked the gravy the best. We’ve been following a very strict autoimmune diet/protocol for the past 6 months. We are starting to miss some of our pre-AIP foods so it was such a treat to eat chicken fried steak without deviating from our plan. Thank you so much!

    • February 7, 2017 at 1:50 pm

      So glad you both enjoyed it Allison!

  • jodie
    August 26, 2017 at 11:03 am

    Excellent! I used skinless boneless chicken breast (pounded slightly; not very much – just to make is a little thinner) instead of cube steak. Also, I used 1/2 cup tapioca flour with 1/2 cup crushed macadamia and walnuts instead of the full cup tapioca flour. For the gravy, I used Nutpods original flavor. So very good!