Chicken Fried Steak (Grain-Free, Gluten-Free)

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2 cups finely ground almond flour
1/4 cup coconut flour
1 tablespoon Herbamare
1 teaspoon paprika
1/2 cup arrowroot flour
1 1/2 teaspoons grass-fed gelatin
5 large eggs
4 tenderized cube or round steak
1/2 cup lard, tallow or palm shortening


Place a cooling rack on top of a baking sheet. Preheat the oven to 275ºF and adjust the rack to the middle position. 

While the lard is heating, place the almond flour, coconut flour, Herbamare, paprika, arrowroot and gelatin in a pie plate and toss gently to combine. Crack the eggs into a second pie plate and whisk in 2 tablespoons of water. Dip one of the cube steaks first into the flour mixture, then the egg, then the flour again. Set the coated steak on a large plate while you coat the remaining steaks. 

Place the lard in a large 12” skillet and heat over medium-high heat until the lard is shimmering. Carefully place two steaks into the skillet and fry for about 3-4 minutes until the bottom side is golden brown. Using a pair of tongs, carefully turn the steaks over to the other side. Fry for another 2-3 minutes until the second side is golden brown. Place the steaks on the prepared baking sheet. Place the sheet into the oven to keep the steaks warm while you cook the remaining steaks. Serve hot.