Chicken Fried Steak – Gluten Free / Corn Free
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.
- 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
- Oil from frying steaks
- 1/2 Cup Pamela's Gluten Free Bread Mix
- 3 Cups milk
- 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.
- 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).
- Combine seasonings and flour together in a large bowl and pour buttermilk in a separate large bowl.
- One at a time, press steaks into the flour mixture to give them a good dry coating on both sides.
- 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.
- Shake off the excess flour and add to hot oil.
- Cook until golden brown, 4-5 min on each side. Place on cooling rack or paper towel to drain.
- 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.
- 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.
- Continue stirring until it thickens.
- Remove from heat. The gravy will continue to thicken as it cools.
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