Chicken Fried Steak – Gluten Free / Corn Free

 In Corn Free Recipes, Gluten Free Recipes

Chicken (Country) Fried Steak is a southern staple comfort food. It is one of Mary’s favorite comfort foods, especially covered in cream gravy with mashed potatoes and served with a mason jar of sweet tea. It sounds great, I made it last night and could eat it again, but it took me a few years to get the Gluten-free version right. I tried rice flour, coconut flour, almond flour, GF Pancake mix, so many failures… Then I found Pamela’s Gluten-Free Bread Mix, it is perfect! I also tried milk, eggs, milk, and eggs, before finally arriving at buttermilk as the best binding. We also tested a variety of cooking methods, deep frying, griddle style, and pan-fried which was the clear winner. So, after a couple of years of trial and error, we have a solid recipe that provides the homestyle taste without the gluten and corn.

Chicken Fried Steak – Gluten Free / Corn Free

Category: Entree

Cuisine: American

Yield: 4

Chicken Fried Steak – Gluten Free / Corn Free

Ingredients

    Chicken Fried Steak
  • 4 - Tenderized Beef Steak Cutlets
  • 2 Cups - Pamela's Gluten Free Bread Mix
  • 1/2 Teaspoon - Slap Ya Mama Cajun Seasoning (optional)
  • 1 Teaspoon - Himalayan Sea Salt
  • 2 Teaspoons - Course Ground Black Pepper
  • 1/2 Teaspoon - Garlic Powder
  • 2 Cups - Buttermilk
  • Coconut Oil
    Southern Cream Gravy
  • Oil from frying steaks
  • 1/2 Cup Pamela's Gluten Free Bread Mix
  • 3 Cups milk

Instructions

  1. Heat coconut oil in a cast iron skillet over medium heat, you want about 1/2 in of oil in the bottom of the pan.
  2. I usually do the french fry test to see when the oil is ready, after a couple of minutes of heating drop a few pieces of potato in the oil. When the potatoes are golden brown your oil is ready (and you have a snack).
  3. Combine seasonings and flour together in a large bowl and pour buttermilk in a separate large bowl.
  4. One at a time, press steaks into the flour mixture to give them a good dry coating on both sides.
  5. Coat with buttermilk and return to the flour mix. I shake the bowl to get flour mix on both sides, once coated press flour into steak until well coated.
  6. Shake off the excess flour and add to hot oil.
  7. Cook until golden brown, 4-5 min on each side. Place on cooling rack or paper towel to drain.
    Southern Cream Gravy
  1. If I'm honest, I've never measured ingredients for gravy, you just kinda feel it... But these should get you in the ballpark. In the same pan that you used for the steaks, add 1/2 cup of Pamela's Bread Mix to the remaining oil (you want about 1/2 cup of the oil from frying the steaks, a little more is ok), use a whisk to scrape any stuck breading etc and keep the flour mixture moving so that it doesn't burn.
  2. Watch for the color change as it starts to turn tan in about 2 min, add half the milk and whisk until smooth adding remaining milk gradually.
  3. Continue stirring until it thickens.
  4. Remove from heat. The gravy will continue to thicken as it cools.
http://lifewiththerodgers.com/gluten-free-recipes/solomon/chicken-fried-steak-gluten-free-corn-free/

 

 

 


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Chocolate Crinkle Cookies are Mary’s all-time favorite Gluten-Free cookies. The rich soft chocolate center with the crisp exterior is amazing especially fresh from the oven with a tall glass of milk.
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