Dairy Free Chicken Fried Steak with Cream Gravy

Total time1 hr

Prep time20 min

Cook time30 min

Dairy Free Chicken Fried Steak with Cream Gravy

Cube steaks get pounded thin, pressed into a well-seasoned flour coating with garlic powder, onion powder, smoked paprika, and a kick of cayenne, then fried in a cast iron skillet until the crust turns deep golden and shatters at the first bite. Resting the coated steaks on a rack before frying is the trick that keeps that shaggy, craggy crust clinging tight instead of sliding off in the oil. Inside, the meat stays juicy and tender, a perfect contrast to that crisp, peppery exterior. A rich, black-pepper-forward gravy gets spooned generously over the top, built right in the same skillet so it picks up all those browned bits of flavor left behind from frying. It's the kind of Southern comfort plate that feels like a genuine treat, and it fits neatly into a dairy free kitchen without losing any of that classic diner-style appeal. Serve it hot, straight off the rack, with the gravy ladled on thick.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the steaks

4 cube steaks (about 6 oz each)
1 tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
See all
½ tsp black pepper

For the coating

1 ½ cups all-purpose flour
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
¼ tsp cayenne pepper
2 large eggs
½ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 tsp hot sauce

For frying

1 cup vegetable oil or canola oil, for frying

For the cream gravy

3 tbsp reserved pan drippings (from frying)
3 tbsp all-purpose flour
2 cups whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
½ tsp kosher salt, or to taste
1 tsp coarsely ground black pepper, or to taste

Instructions

1
Pat the cube steaks dry with paper towels and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Set aside on a plate while you prepare the dredging station.
2
In a shallow dish, whisk together the flour, 1 tsp salt, 1 tsp black pepper, garlic powder, onion powder, smoked paprika, and cayenne. In a second shallow dish, whisk together the eggs, 1/2 cup milk, and hot sauce until smooth.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!