Paleo Chicken Fried Steak with Cream Gravy

Total time1 hr

Prep time20 min

Cook time30 min

4.6

(22)

Paleo Chicken Fried Steak with Cream Gravy

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Ingredients

4 servings

For the steaks

4 cube steaks (about 6 oz each)
1 tsp kosher salt
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
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
1 tsp hot sauce

For frying

1 cup vegetable oil or canola oil, for frying
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

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
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
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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