Paleo Chicken Fried Steak with Gravy
Indulge in a comforting classic with a healthy twist—Paleo Chicken Fried Steak with Gravy. This recipe transforms a Southern favorite into a grain-free, dairy-free masterpiece that's perfect for paleo diets. Tender beef cube steaks are coated in a flavorful almond flour and tapioca starch breading, seasoned with garlic, onion, and paprika. Each steak is pan-fried to crispy perfection in coconut oil or lard, ensuring a golden crust that’s utterly satisfying. The crowning glory is a velvety paleo-friendly gravy made with chicken broth and a hint of thyme, perfect for drizzling over the steaks. Ready in just 45 minutes, this dish combines indulgence and nourishment, making it ideal for weeknight dinners or a cozy weekend treat. Serve it with roasted veggies or a fresh salad for a meal that's as balanced as it is delicious.
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Recipe Information
Ingredients
- 4 pieces beef cube steaks
- 1 cup almond flour
- 1 cup tapioca starch
- 2 large egg
- 1 cup coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup lard or coconut oil
- 1 cup chicken broth
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley
Instructions
Begin by preparing your work stations. Place the almond flour in a shallow dish and the tapioca starch in another shallow dish.
In a medium bowl, whisk together the eggs and coconut milk until well combined. Set aside.
To the almond flour, add garlic powder, onion powder, paprika, salt, and black pepper. Mix until the spices are well distributed.
Dip each beef cube steak into the tapioca starch, shaking off any excess. Next, dip it into the egg and coconut milk mixture, ensuring it is fully coated, then press it into the almond flour mixture, coating it evenly on all sides. Set aside on a plate.
Heat lard or coconut oil in a large skillet over medium heat. Once hot, add the breaded steaks in batches to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate and keep warm.
For the gravy, discard all but 2 tablespoons of the cooking fat from the skillet. Add chicken broth and bring to a simmer, scraping any browned bits from the bottom of the skillet.
Whisk in remaining tapioca starch, stirring constantly until the gravy thickens. Add dried thyme, salt, and pepper to taste.
Remove from heat and stir in fresh parsley.
Serve the chicken fried steak with the Paleo gravy drizzled on top.
Nutrition Facts
Calories |
3762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.8 g | 311% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 3404 mg | 148% | |
| Total Carbohydrate | 272.3 g | 99% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 29.7 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 419 mg | 32% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1852 mg | 39% | |
*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.
