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Up close on a piece of gluten free chicken fried steak on a bed of mashed potatoes, with green beans and sausage country gravy.

The BEST Gluten-free Chicken Fried Steak

Sara Vaughn
Gluten-free chicken fried steak does exist, it's easy to make and it's even more delicious than the original!
5 from 11 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course beef, Main Course
Cuisine American, southern
Servings 4

Ingredients
  

For the gluten-free chicken fried steak.

  • 4 Pieces Cube Steak or thinly cut round steak.
  • 1 ½ Cups 1:1 Gluten-free Flour Blend I use King Arthur 1:1.
  • 2 Tablespoons Cornstarch You can also use arrowroot or potato starch.
  • 1 Teaspoon Garlic Powder
  • ½ Teaspoon Onion Powder
  • ½ Teaspoon Sage
  • 1 Tespoon Salt
  • 1 Teaspoon Pepper
  • 2 Cups Buttermilk See notes for dairy-free and a buttermilk alternative.
  • 2 Large Eggs
  • Oil for frying.

For the gluten-free white gravy.

  • 2 Tablespoons Butter For dairy-free gravy use a light cooking oil like avocado oil.
  • 2 Tablespoons Cornstarch or arrowroot starch.
  • Cups Milk or a dairy-free alternative like coconut milk.
  • 1 Teaspoon Salt
  • Teaspoons Pepper
  • ½ Teaspoon Garlic Powder
  • ½ Tespoon Sage
  • ½ Cup Ground Sausage Optional, but make sure you are using a gluten-free sausage.

Instructions
 

Mix the dry ingredients together.

  • In a shallow dish combine the flour, cornstarch, garlic, onion, sage, salt and pepper.
    1 ½ Cups 1:1 Gluten-free Flour Blend, 2 Tablespoons Cornstarch, 1 Teaspoon Garlic Powder, ½ Teaspoon Onion Powder, ½ Teaspoon Sage, 1 Tespoon Salt, 1 Teaspoon Pepper

Mix the wet ingredients together.

  • In a separate shallow dish combine the buttermilk and eggs and whisk them together.
    2 Cups Buttermilk, 2 Large Eggs

Bread the cube steaks.

  • Take the cube steaks and dredge them into the dish with the dry ingreidnets.
  • Then dredge the floured cube steak into the buttermilk mixture.
  • Place the cube steak back into the flour mixture and make sure that no wet spots remain visible.
  • Repeat the steps and take the coated back into the buttermilk and then the flour if you want a thicker breading on your chicken fried steak.
  • Let the coated cube steaks rest while you heat the oil and start the gravy.

Fry the chicken fried steak.

  • Heat about 1- 1½ inches of light cooking oil in a skillet till it reaches about 375 degrees. You do not need the fully submerge the pieces of steak.
    Oil for frying.
  • Carefully place a piece of the coated cube steaks into the oil.
    4 Pieces Cube Steak
  • Let the cube steak cook for about 3-4 minutes, or until the breading becomes golden.
  • Once the breading has started to crisp up and turn golden, carefully flip the piece of steak over and repeat on the other side.
  • Repeat with the remaining pieces of cube steak.
  • Place the cooked pieces of chicken fried steak onto a plate lined with paper towels, to help remove any excess oil.

Make the gluten-free country gravy.

  • In a small saute pan, brown the sausage. (If you are making this country gravy without the sausage, skip this step.)
    ½ Cup Ground Sausage
  • Once the sausage is cooked, remove it from the pan and set it aside.
  • In the same pan, add the butter and let it melt.
    2 Tablespoons Butter
  • Once the butter has melted, add the cornstarch and whisk until a paste is formed.
    2 Tablespoons Cornstarch
  • Slowly whisk in the milk until it's all combined.
    2½ Cups Milk
  • Add the spices to the gravy.
    1 Teaspoon Salt, 1½ Teaspoons Pepper, ½ Teaspoon Garlic Powder, ½ Tespoon Sage
  • Stir the cooked sausage back into the gravy and let it thicken to your liking.

Notes

What is the best cut of meat for chicken fried steak?
Cube steak is the most common cut of beef used for making chicken fried steak. It is a fairly common cut found at the grocery store that has already been tenderized. If you can not find cube steak, use a cheaper steak cut like a thin round steak. You can then ask your butcher to tenderize or use a meat mallet and tenderize it at home.
Why does the breading fall off my chicken fried steak?
To help get breading to stick to the chicken fried steak, you need to ensure you don't get steam between the cube steak and the breading.
  • Dry your steaks well.
  • Coat the cube steaks starting and ending with the flour.
  • Let the breading rest and dry on the cube steak before frying.
  • Do NOT use a nonstick pan to fry the chicken fried steak. You want a heavy bottom skillet or cast iron.
  • Use the right amount of oil. You do not need any more than about an inch of oil to cook chicken fried steak.
  • Your oil temperature should be about 375 degrees for cooking chicken fried steak.
  • Spoon hot oil over the steaks to help the breading cook more evenly and help it stick to the steak before flipping it.
  • Rest the chicken fried steak on a plate with paper towels to help remove excess oil.
How do you know when chicken fried steak is done?
Chicken fried steak is not cooked to traditional temperatures; you won't easily get a medium-done steak since they are fried. Instead, look for a crispy golden color on the breading and a relatively stiff steak when you flip it. The steak will inevitably be cooked closer to well done, but it will still be tender.
Can you cook chicken fried steak in the air-fryer?
I don't recommend cooking this gluten-free chicken fried steak recipe in the air-fryer. It uses a buttermilk wash, which is considered more of a wet batter, even though we are ending with flour. Air frying tends to do better with dry batters, as wet batters can become mushy when cooked in the air-fryer.
If you try this chicken fried steak in the air-fryer and it works, let me know how you did it.
Leftovers and storage.
Homemade chicken fried steak is best served fresh after it is fried. If you have any leftovers, you can keep them in a container in the fridge for 2-3 days.
What is the best way to reheat chicken fried steak?
I like to reheat this gluten-free fried chicken the same way I like to do my gluten-free fried chicken.
  • You can reheat it in the microwave if you prefer, but the breading will not be crispy.
  • Placing the chicken fried steak on a rack over a baking tray and baking it in a 375-degree oven for about 10-15 will warm it up and let the breading crisp more than in the microwave.
  • My favorite way to reheat is to put the chicken fried steak in the air fryer at 375 degrees for about 10 minutes. While it doesn't cook the best in the air-fryer from the start, the air-fryer gets the crispiest crust like it was when it was first cooked.
Keyword gluten free breading, gluten free chicken fried steak, gluten free country gravy, gluten free gavy