Chicken fried steak can now be enjoyed on the keto diet. Tender cubed steak, breaded then using the juicy drippings to make a thick southern style, peppery gravy. Southern comfort food at its best this great dinner option will remind you just how easy this diet is to stick with!
I began to perfect gravy dishes with my sausage gravy recipe. As a child I always loved cubed steak, gravy and rice. It was one of my favorite meals. Little did I know how much of a stable it was in southern comfort foods. Not to mention, how inexpensive the cost of cubed steak was in itself. One of those struggle meals you loved but never really knew it was due to cost and scraping things together to make a meal.
What Is Chicken Fried Steak
There are two differences between chicken fried steak and chicken fried chicken. Chicken fried steak uses cubed steak in the place of chicken. The next difference is chicken fried steak is topped with a gravy that’s made from the pan drippings left from the steak frying. Chicken fried chicken is chicken breaded then fried and served with multiple side dishes ranging from French fries to casserole dishes.
How Many Carbs Are In Chicken Fried Steak
In this keto chicken fried steak recipe there are only 4g net carbs per serving. Nutrition facts are done via Cronometer and my measurements which will vary. I was able to get 4 small steaks out of my one pound pack of steak.
How To Keep Breading From Falling Off Chicken Fried Steak
You want to lose some of the breading when frying chicken fried steak. Not all of it but in this particular recipe I will drop some helpful instructions on how to save some of the breading. Now you’ll want to leave some for the gravy. This is what helps give the gravy its distinctive flavor. I wouldn’t say this is a recipe for a beginner cook because timing and adjustments will be needed on the fly.
How To Make Keto Chicken Fried Steak
First, mix together your breading mix. Then, your egg wash with hot sauce. The hot sauce adds to the flavor but trust me the dish is not spicy at all.
Next, in a cast iron pan heat up oil to a medium high heat. Not too hot because the breading will cook way too fast and the meat will be raw on the inside.
Then, dip the steak in the egg wash first. Not the breading because I tried this and I lost too much breading doing it that way, egg wash first. Now, toss in the breading mix and make sure the steak is coated will. Press the breading into the steak with your hand.
Begin the frying process. Don’t touch the steaks until you’re ready to flip them. When the steaks are done start making the gravy.
Lower the heat, then pour chicken stock and heavy cream into the pan. Season the gravy with a little salt and white pepper. Now, begin whisking as if your life depended on it. While whisking slowly sprinkle xanthan gum into the gravy to thicken it. Never stop whisking and eventually the gravy will thicken around the 1-2 minute range.
Serve on a plate and top the steak off with the gravy. Enjoy!
Keto Recipes You’ll Love
Keto Chicken Fried Steak
- Cast Iron Skillet
- 1 pound cubed steak
- 1/2 cup blanched almond flour (sub with pork rinds 1:1)
- 1/2 cup grated parmesan
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 large eggs
- 1 tablespoon hot sauce
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon xanthan gum
- See notes below for potential problems you may come across
- Combine all ingredients for the breading. Make sure they are well blended together
- In a small bowl whisk the egg wash together
- You can use any pan of course but the recipe is prepared in a cast iron pan traditionally. Due to the whisking if using non stick be mindful of the pan coating and if you have a metal whisk or not
- Add oil to the pan. I use animal fat such as duck fat or beef tallow but avocado oil will work here far better than coconut oil. Turn pan to medium high heat.
- Add cubed steak to egg wash then into the breading. Pat the breading on with your hand. Now add to preheated oil. Use a spatula and a fork to flip the steak. This will preserve most of your breading. Use the spatula to scrape the bottom of the pan to lift the steak. Then use the fork to support the weight when flipping so you dont splash hot oil onto yourself.
- Cook steaks until breading is a golden brown or slightly past to a dark brown. Remove steaks and place on a paper towel to allow them to drain. If you cooked long enough and see any redness release this will be fine. The steaks won't be raw.
- Lower heat to medium and add in chicken broth and heavy cream. Is your chicken broth salty? If no sodium add in a little salt for seasoning to taste.
- The recipe needs 1/2 teaspoon of xanthan gum but for sprinkling I recommend you use 1/4 teaspoon at a time to make it easier. Start whisking, slowly sprinkle xanthan gum into the mix. When you have sprinkled 1/2 teaspoon stop there. Continue whisking for another minute or two and you'll notice the sauce thickening. Allow it time to thicken. Your arm may get a little tired.
- Place chicken fried steak on a plate and top with gravy, serve immediately
Troubleshooting & Helpful Recipe Tips
- Pan too hot or too cold, what to look for is a light sizzle. The steak needs to fry but not out of control. The oil should be just hot enough to fry the steak slowly. This is due to the breading cooking super fast. Taking it slow will ensure everything cooks properly.
- Gravy not thick or too thick, the gravy should thicken. I've tested several times to make sure. Be sure to give it time to thicken. If you're whisking for three minutes and nothing then to help slowly add more Xanthan Gum 1/8 tsp at a time. It's very powerful a little goes a long way but it needs time as well. If too thick just simply add in more chicken broth or water to dilute it.
- Breading not sticking, you will lose some breading it's the nature of the recipe. And you want to because this seasons the gravy. On the other hand your steak shouldn't be bald either. When you place it in oil leave it and don't touch it. This gives everything time to come together. When you want to check or flip make sure the spatula makes contact with the bottom of the pan and in a scraping motion slide it under the steak to lift it up to take a look. If you're ready to flip support the steak with a fork so it doesn't fall and splash hot oil everywhere. Also if your oil is too hot the breading may just start to burn before gelling together. I had this issue cooking too fast in the beginning.