Keto Chicken Fried Steak
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!
Equipment
Ingredients
- 1 pound cubed steak
Breading
- 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
Egg Wash
- 2 large eggs
- 1 tablespoon hot sauce
Gravy
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon xanthan gum
Instructions
- 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
Notes
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.
Nutrition
Serving: 1steak with gravy | Calories: 517.4kcal | Carbohydrates: 5.9g | Protein: 46.6g | Fat: 34.9g | Saturated Fat: 14.2g | Trans Fat: 1g | Cholesterol: 240.3mg | Sodium: 491mg | Fiber: 1.5g | Sugar: 1.9g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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