Dairy-Free Chicken Fried Steak with Gravy
Indulge in comfort food bliss with this Dairy-Free Chicken Fried Steak with Gravy, a mouthwatering twist on a Southern classic that’s perfect for those avoiding dairy. Tender beef cube steaks are double-dredged in a seasoned flour mixture and fried to golden perfection, creating a crispy, flavorful crust. The rich, creamy gravy is equally impressive, made with coconut cream and chicken broth to achieve that traditional velvety texture without a drop of dairy. With simple ingredients like almond milk and apple cider vinegar mimicking buttermilk, this recipe is a fantastic option for anyone embracing a dairy-free lifestyle without sacrificing flavor or indulgence. Serve it piping hot for crowd-pleasing comfort that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces beef cube steaks
- 2 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 2 eggs
- 1 cup vegetable oil
- 1 cup coconut cream
- 2 cups chicken broth
Instructions
In a small bowl, combine the almond milk and apple cider vinegar to create a dairy-free buttermilk. Allow it to sit for about 5 minutes.
In a wide, shallow dish, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. Mix well.
In a second shallow dish, whisk together the eggs.
Pound the cube steaks between two pieces of plastic wrap until they are about 1/4 inch thick if necessary.
Dip each steak into the almond milk mixture, then dredge thoroughly in the flour mixture, shaking off any excess. Dip the steak in the egg mixture and then back into the flour mixture for a second coating. Repeat for all steaks.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the coated steaks to the pan, cooking each side for about 3-4 minutes or until golden brown and cooked through.
Once cooked, remove the steaks from the skillet and place them on a plate lined with paper towels to drain any excess oil.
For the gravy, carefully drain the oil from the skillet, leaving about 2 tablespoons, and reduce heat to medium-low.
Add the coconut cream to the skillet, stirring to loosen any browned bits from the bottom.
Slowly whisk in the chicken broth, continuing to whisk until the mixture is smooth and begins to thicken, about 5-7 minutes.
Season the gravy with additional salt and pepper to taste.
Serve the chicken fried steak warm, topped with the dairy-free gravy.
Nutrition Facts
Calories |
4997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.9 g | 419% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 136.1 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 6591 mg | 287% | |
| Total Carbohydrate | 385.9 g | 140% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 126.1 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1068 mg | 82% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2508 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
