Gluten free chicken fried steak takes a Southern staple and makes it safe for everyone to eat.
This Gluten Free Chicken Fried Steak is a staple in our home. It’s a way to bring delicious food that normally contains gluten, into our menu, but without the gluten. It’s just a win all around.
Are you missing chicken fried steak in your life, now that you eat gluten-free? I have news for you; you can easily make this gluten free chicken fried steak to fill the void!
I’m from Oklahoma, but I think we sort of are thrown in the mix when it comes to location. Many people consider Oklahoma the Midwest or the Plains, and then others say it’s in the South. I think we are somewhere in the middle.
Oklahomans love southern foods like sweet tea, buttermilk mashed potatoes, corn casseroles, and chicken fried steak. It’s fairly easy to find lots of southern fried foods here in Oklahoma.
We also are very much a beef state, likely because cattle farms are such a huge part of Oklahoma.
How do you make Gluten-Free Chicken Fried Steak?
I decided to make this chicken fried steak easily with gluten-free all-purpose flour.
It’s actually very simple to make. I have found that with gluten-free flour it’s not nearly as breaded as it would be with regular wheat flour, but it’s still just as delicious.
What should you serve with Gluten-Free Chicken Fried Steak?
I honestly like it better with a little less breading…gasp! We like to serve this with a side of mashed potatoes and green veggies. I mix it up between salad, broccoli, green beans, or fried okra.
My husband prefers fried okra, but this past week I tried to lighten it up just a bit with a salad instead.
Have you tried gluten free chicken fried steak? It’s time to make your southern dreams come true with this delicious dinner!
Be sure to check out more Gluten Free Recipes by clicking here.
Enjoy!
Comments & Reviews
Okay, now this seriously looks so darn good! I can’t even tell you how mad this made my tummy growl! Clearly I am hungry. HAHA I like that it is so simple to make, and doesn’t take a lot of time. That is important to me with a busy house hold.
I am not on a gluten free diet but I would never pass up a healthier way to eat chicken fried steak! My this looks so very good and I do plan to bookmark your recipe and make it soon because my mother in law IS gluten free and I know she would want me to pass this on to her. Thanks so much for sharing!
I love Chicken fried steak with gravy! It has been yearssss since I had some! I remember my grandma used to make it with some biscuits. Delicious! I cannot wait to try this recipe with my family!
That chicken fried steak looks delicious and the presentation amazing. I don’t like okra though so I’m going to stick with broccoli and maybe mashed potatoes on the side. This is perfect for a family dinner.
I’m really missing chicken fried steak in my life now that I’ve become a vegetarian…lol! I’ve worked out vegetarian versions of meatballs, buffalo chicken, bacon, and even pulled pork, but chicken fried steak eludes me.
That chicken looks so crispy!! I don’t eat chicken but I would definitely use this crust with tofu! I eat gluten-free as well and have tried a ton of different coatings, like oats, cornmeal, and gluten-free breadcrumbs!
This looks incredibly tasty and something my family would love. I am going to have to make it for them next week when we are back in town. I love the gluten free option.
I love southern food reminds me of my Mama’s homemade meal. Your Gluten free chicken fried looks tasty and healthy . I can’t wait to try you gravy it is one of my a must in any meal. Will copy this recipe for our family get together.
I love how many Gluten Free recipe options i have been seeing recently. This looks delicious and doesn’t make anyone feel like their missing out on the taste simply because they need to eliminate the Gluten.
I know I’m very late to the party, but if you do want that traditional thick breading, you’ll need three bowls:
Bowl 1 has either cornstarch or GF flour in it, unseasoned.
Bowl 2 has your egg mixture as above (I use more egg and less buttermilk)
Bowl 3 has your flour and spices mixture, but mix in a tablespoon or so of buttermilk just to moisten the flour a bit. The extra moisture helps you pack more breading on.
Dip your pounded steak in bowl 1 just to dredge, then in bowl 2 to coat, then in bowl 3 to bread. Then—this is really important—set it on a rack or something to rest for 10 or 15 minutes while you get the oil hot and everything else ready. If it takes 30 minutes, no problem! This lets the breading set hard so it won’t flake off.
Then fry those puppies in oil, drain them, salt them after they come out while they’re still ripping hot, and… well, I don’t need to tell anybody from Oklahoma how to serve a CFS!