All of my recipes are grain free, and sugar free. Many are also dairy free.
One of the things I really missed when I went grain free was Chicken Fried Steak. I started experimenting time and time again. Many times being disappointed at what turned out and it was not up to my standards. I kept at it. I finally found cassava flour and found I could adjust or just create a new recipe with that. One place I would never get Chicken Fried Steak is California. I don’t think they know what real Chicken Fried Steak is. The best chicken fried steak I have ever had was in Florida. I can still recall the flavors on my tongue. According to my family this recipe beats the one we all had in Florida. In order to make this recipe I first make cassava crackers. Then I turn most of the cassava crackers into crumbs. This recipe is a lot of work but so very worth it in the end. My gravy recipe is at the bottom of this page.
You can make the cracker up to 1 week ahead of time if using for my Grain Free Southern Chicken Fried Steak
1 1/2 – 2 lbs top round or cube steak
3 large beaten eggs
1 1/2 cup dairy free coconut buttermilk
2 teaspoon chalula
2 minced garlic cloves or one large one
3 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon onion powder
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 cup Grain Free Garlic crackers
2 cups cassava flour
1/4 – 1/2 cup avocado oil
Pound steak into 1/4 inch. Mix together eggs, chalula, coconut buttermilk and minced garlic until combined. Put cassava crackers into a food processor and process until you have crumbs. Pour cracker crumbs, cassava flour, salt, cayenne, paprika, onion powder, garlic powder, baking soda, and baking powder into a gallon sized plastic bag. Shake the bag back and forth until thoroughly mixed. Pour 1/2 the flour mixture onto a plate. Pour egg mixture on a plate. Dip steak into egg mixture then dredge into flour mixture and repeat. Place on a baking sheet. Batter all the steaks.
Heat up a frying pan with avocado oil. Don’t add the steaks until the pan is hot. Fry steaks 3 – 5 minutes per side. Drain steaks on to paper towels. When blood starts to bubble to top gently turn steaks with spatula. Remove steaks to a platter.
4 tablespoons coconut oil
4 tablespoons tapioca
2 teaspoons chalula
2 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
Add 4 tablespoons of coconut oil and 4 tablespoons tapioca flour to steak pan. This will make a roux. Deglaze pan with 3 -5 cups of beef broth. Add 1 cup of coconut milk or almond milk. Whisk until it it comes to a boil and thickens. Add remaining seasonings. Gravy should coat the back of a spoon. 5 – 10 minutes.