The entire family will love this easy Keto Chicken Fried Steak. It’s gluten-free, low-carb, and 100% delicious.
Chicken Fried Steak is a classic comfort food recipe of tender, juicy cube steak coated in a crisp breading. It’s easy to make and uses simple, common pantry ingredients.
It’s also gluten-free and can be made nut-free for those with specific dietary needs. On top of that, you can make it in less than 20 minutes from start to finish.
Crispy Keto Chicken Fried Steak
Instead of traditional breading or flour, almond flour is used to coat the steaks. It adds wonderful flavor and is also gluten-free and keto.
Once fried it turns into a lovely, brown and crisp coating encompassing juicy, tender steaks (more on how to make the steaks tender later). Simple spices and Parmesan cheese is stirred into the breading for classic Chicken Fried Steak flavors.
Ingredients for Keto Chicken Fried Steak
- Cube steak: Tender steak that’s perfect for frying.
- Almond flour: Be sure to use super-fine for a similar coating as all-purpose flour.
- Parmesan cheese: Use fresh, but powdered cheese for the ideal texture. Finely shredded will also work.
- Spices: Onion powder, garlic powder, paprika, cayenne pepper, salt, and pepper.
- Eggs: Used to coat the steak and helps the breading stick.
- Light olive oil: Used for frying. Can substitute for preferred cooking oil.
What Type of Steak to Use?
Cube steak is best for Chicken Fried Steak. Also, look for top round or top sirloin in the butcher section of your grocery store.
How to Bread the Steaks
Dip tenderized cube steak into a bowl of beaten eggs to generously coat. Lift up and let some of the excess liquid drip off.
Press one side of the steak into prepared keto almond flour breading.
Rotate and press the other side into the breading. If not evenly coated, sprinkle on some of the breading and press down. Repeat for remaining steaks.
How to Make Cube Steak Tender
The most important thing is to tenderize it with a meat mallet. Start with steaks that are roughly ½-inch thick, then pound until evenly flat and about ¼-inch thick.
Pro tip: Be sure to use the spiked side of a meat mallet. This will help break up the meat proteins and make super juicy and tender cube steak.
Cooking at a lower temp also helps. Fry over medium heat to evenly cook the steaks without burning the breading.
What Temp to Cook Chicken Fried Steak
Cook steak to an internal temp of 135–140º F for medium. This is about 3 minutes on each side when pan-fried over medium heat. The inside of the steak will be slightly pink and the breading will be perfectly browned and crisp.
Can I Bake Chicken Fried Steak?
Chicken Fried Steak can be baked in the oven at 400º F for 10–15 minutes, rotating mid-way.
Baked Keto Chicken Fried Steak makes these even healthier and reduces the amount of oil needed. It’s also less messy than frying.
However, the breading won’t be as crisp. Because of this, pan-frying the steaks is my preferred method.
How to Make These Nut-Free
If you have nut allergies or don’t want to use them for any reason, you can substitute with pork rinds for the breading. Simply crush them or pulse in a food processor until fine.
Can You Serve as Leftovers?
Chicken Fried Steak makes great leftovers and can be store in the fridge in a sealed container for up to 3 days. Baking them is the best way to re-heat as it will make the breading crispy again.
Sides to Serve with Chicken Fried Steak
- Cauliflower Mac and Cheese
- Gluten-Free Mac and Cheese
- Creamy Mashed Potatoes
- Au Gratin Potatoes
- Sausage Stuffed Mushrooms
- Classic French Onion Soup
- Steamed Artichokes
- Baked Potato Wedges
More Steak and Beef Recipes You May Like
- Grilled Ribeye Steak
- Slow Cooker Beef Stroganoff
- Flank Steak Pinwheels
- Philly Cheese Steak Dip
- Marinated Prime Rib
- Keto Beef Fried Rice
- Slow Cooker Beef Stew
- Tomato Beef Stew
View all recipes with beef.
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Keto Chicken Fried Steak
Chicken Fried Steak
- 1 lb cube steak, about 4 pieces
- Salt and black pepper, to taste
- 1 1/2 cups almond flour, super-fine
- 1/2 cup Parmesan cheese, fine
- ½ tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 pinch cayenne pepper
- 2 large eggs, lightly beaten
- Light olive oil, or cooking oil
- Fresh parsley, as a garnish
- 2 tablespoons butter
- 1 clove garlic, minced
- 1/4 cup heavy cream
- ½ tablespoon dijon mustard
- Salt and pepper to taste, to taste
Chicken Fried Steaks
- Wrap steak pieces separately in plastic wrap and place them on a flat surface. Use the spiked side a meat mallet to tenderize and flatten the steaks into ¼-inch thick pieces.
- Unwrap steaks and sprinkle both sides with salt and pepper. Set aside.
- In al bowl, stir together almond flour Parmesan cheese, onion powder, garlic powder, paprika, and cayenne pepper. Transfer mixture to a large plate in a thin, even layer.
- Dip the steaks into the beaten eggs until coated. Press steaks into the almond flour mixture, rotate and press the other side to coat. Repeat for remaining steaks.
- Add enough oil to coat the bottom of a large skillet or non-stick pan. Heat to medium heat, before the smoking point. Add steaks and fry until crisp and brown, about 3 minutes on each side.
- Remove from heat and serve with prepared gravy and fresh parsley.
- Melt butter in a small saucepan over medium-low heat. Stir in garlic and cook 1–2 minutes, until fragrant.
- Stir in heavy cream, mustard, salt, and pepper. Bring to a low boil, then simmer 2–3 minutes until thickened slightly.
- To enjoy the chicken fried steak while they are the most crisp: Start the gravy before or while you are making steaks. Once ready, leave on the lowest heat setting to keep warm. It’ll be ready as soon as the steaks are.
- If allergic to nuts, substitute almond meal with ground pork rinds.
- Wrapping the steaks in plastic wrap prevents liquids or small pieces from getting on your working surface.
- Using the spiked side of a meat mallet helps tenderize the meat. The opposite will still flatten, but the meat will be tougher.
- Light olive oil is great for cooking, but you can substitute your preferred oil for frying.
- If steaks don’t all fit into the pan, fry in 2 batches.