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Paleo Chicken Fried Steak

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Last Updated on November 28, 2020

There is nothing like Crispy paleo chicken fried steak smothered with rich gravy! Pair it with mashed potatoes and vegetables for the perfect comfort food dinner!

paleo chicken 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 for this Paleo Chicken Fried Steak:

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
Yield: 4

Paleo Chicken Fried Steak

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This is Paleo Chicken Fried Steak is the ultimate comfort food dish.


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

Flour mixture

Egg Wash

  • 2 large eggs



  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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 776Total Fat: 53gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 271mgSodium: 756mgCarbohydrates: 44gFiber: 1gSugar: 3gProtein: 30g

Did you make this recipe?

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Sunday 19th of April 2020

Just had this for dinner and it was sooooo delicious!!!! I used arrowroot starch and canned coconut milk.

Kelly Bejelly

Monday 20th of April 2020

So glad you enjoyed it hon :)


Saturday 26th of August 2017

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!


Sunday 29th of January 2017

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!

Kelly Bejelly

Tuesday 7th of February 2017

So glad you both enjoyed it Allison!


Tuesday 17th of January 2017

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!


Thursday 18th of February 2016

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

Kelly Bejelly

Monday 2nd of May 2016

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

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