Gluten Free Chicken Fried Steak with Cream Gravy

Total time1 hr

Prep time20 min

Cook time30 min

Gluten Free Chicken Fried Steak with Cream Gravy

Cube steaks get seasoned simply with salt and pepper, then built up into a thick, craggy crust through a double dredge and a rest on a wire rack so the coating really bonds before it hits the hot oil. Frying in a cast iron skillet is what gives this dish its signature shattering crunch on the outside while the meat stays tender and juicy underneath. The pan drippings left behind become the backbone of a rich, peppery gravy, whisked with milk until it's thick enough to coat the back of a spoon and drape beautifully over the top of each steak. Smoked paprika, garlic powder, and a dash of hot sauce keep the flavor layered and a little smoky without overpowering the classic comfort-food profile. This is the kind of plate you want with mashed potatoes on the side to soak up every drop of gravy. It's a satisfying, from-scratch dinner that fits neatly into a gluten free kitchen.

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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
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½ tsp black pepper

For the coating

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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
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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups whole milk
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.

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