Just because you’re trying to keep your carbs in check doesn’t mean you can’t enjoy one of the classic comfort foods of the south, Chicken Fried Steak.  For those not in the know, this is not chicken prepared to taste like steak, but cubed steak prepared as you would make fried chicken.

I have tried several versions over the years from the simple crust version, which is what this recipe is like, to the complete batter-fried version that uses a thick egg and flour mix to make a thick crust around it. This is my preferred version, using just a light flour coating so you don’t have a lot of carbs in the coating.  Both a low carb flour like CarbQuick or LC Foods Flour and Coconut Flour work well with this recipe.

This recipe is inspired by Alton Brown’s recipe with only a few substitutions to make it low carb. If you want those carbs, then go to Alton’s version.

Chicken Fried Steak

1 pound Cubed Steaks (4)
1 teaspoons Salt
1/2 teaspoon Ground Black Pepper
3/4 cup Low Carb Flour
1 whole Egg, beaten
1/4 cup Coconut Oil

Gravy:
1 cup Chicken Broth
1/4 cup heavy Cream
1/2 teaspoon Thyme
Dash Cayenne Pepper

Preheat oven to 250 degrees F. You’re going to use it to keep your steaks warm while you’re preparing them and making the gravy.

Season each piece of steak on both sides with the salt and pepper. Prepare two shallow pans, one with the flour and one with the beaten egg, Lightly dredge the steaks in the flour, then pound them with a meat tenderizer to work the flour into the meat and get it to about 1/4 inch thick.

Dredge the meat again in the flour, then dip in the egg and back in the flour again. Repeat the process with each steak.

Place the meat onto a plate and allow it to rest for about 15 minutes before cooking.

Place enough of the oil to cover the bottom of a 10 inch skillet (cast iron works well) and set over medium-high heat. Once the oil begins to shimmer, add the meat two at a time. being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a small sheet cake pan and place into the oven. Repeat with the remaing steaks.

Add the rest of the oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the leftover flour. Add the chicken broth and deglaze the pan with the whisk.  Continue to whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy thickens enough to coat the spoon, approximately  10 minutes.  (Low carb flour will not thicken as quickly or possibly as thick as you would like.) Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Nutrition Info per steak
Calories: 325 Fat: 20.2 g Net Carbs: 2.4 g Protein: 31.7 g