Paleo Chicken Fried Steak with Gravy
Indulge in comfort food without compromising your paleo lifestyle with this hearty Paleo Chicken Fried Steak with Gravy! Tender beef cube steaks are coated in a flavorful almond flour and tapioca starch crust, seasoned with garlic, paprika, and onion powder, then pan-fried to golden perfection in coconut oil or lard. The rich, velvety gravy, made with coconut milk, chicken broth, and fresh herbs, ties the dish together for a wholesome, grain-free twist on the classic Southern favorite. Ready in just 45 minutes, this paleo-friendly recipe delivers crispy, savory satisfaction that's perfect for weeknight dinners or a crowd-pleasing weekend treat. Serve it with roasted veggies or mashed cauliflower for the ultimate comfort meal!
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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
Directions
Step 1
Begin by preparing your work stations. Place the almond flour in a shallow dish and the tapioca starch in another shallow dish.
Step 2
In a medium bowl, whisk together the eggs and coconut milk until well combined. Set aside.
Step 3
To the almond flour, add garlic powder, onion powder, paprika, salt, and black pepper. Mix until the spices are well distributed.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Whisk in remaining tapioca starch, stirring constantly until the gravy thickens. Add dried thyme, salt, and pepper to taste.
Step 8
Remove from heat and stir in fresh parsley.
Step 9
Serve the chicken fried steak with the Paleo gravy drizzled on top.
Nutrition Facts
| Serving size | (1531.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3761.5 |
| Total Fat 242.8g | 0% |
| Saturated Fat 78.2g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 831.3mg | 0% |
| Sodium 3404.3mg | 0% |
| Total Carbohydrate 272.3g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 29.7g | |
| Protein 127.0g | 0% |
| Vitamin D 107.5IU | 0% |
| Calcium 419.3mg | 0% |
| Iron 19.7mg | 0% |
| Potassium 1851.7mg | 0% |
Source of Calories