There’s something about a plate of chicken fried steak with gravy that just feels like home. It’s the kind of meal that makes everything a little better, and going gluten free doesn’t mean you have to skip it.

This gluten free chicken fried steak is one of my favorite comfort food recipes. The outside is perfectly crispy, the steak is tender, and the cream gravy on top ties it all together.

A lot of people think gluten free breading won’t hold up or get crispy enough, but that’s not the case here. The double dredge method gives you a thick, crunchy coating that stays put.

You don’t need any fancy ingredients either. Just cube steaks, gluten free flour, a few pantry spices, eggs, buttermilk, and milk for the gravy. Simple stuff that works.

Below you’ll find everything you need to make this at home. It’s easier than you might think, and the result is absolutely worth it.

Why You’ll Love This Recipe

It’s Gluten Free Comfort Food at Its Best – Chicken fried steak is one of those classic comfort meals that people on a gluten free diet usually have to skip. This recipe brings it back to your table without any gluten, and it tastes just as good as the original.

The Coating Gets Perfectly Crispy – The double dredge method used here, going from flour to egg wash and back into the flour, builds up a thick and crunchy crust that holds up beautifully during frying. You won’t believe it’s made with gluten free flour.

The Homemade Cream Gravy Is Incredible – That gravy is made right in the same skillet using the pan drippings from frying, which means it’s packed with flavor. It thickens up perfectly with the gluten free flour and tastes rich and savory.

Cube Steaks Are Super Affordable – Cube steaks are one of the cheapest cuts of beef you can buy at the grocery store. This recipe turns a budget-friendly cut into a meal that feels and tastes like something special.

Ingredients

4 Cube Steaks, about 5 oz each
1 1/2 cups Gluten Free 1-to-1 Baking Flour
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Smoked Paprika
1 tsp Salt
1/2 tsp Black Pepper
2 large Eggs
1/2 cup Buttermilk
Vegetable Oil for frying

For the Gravy

3 tbsp Pan Drippings
3 tbsp Gluten Free 1-to-1 Baking Flour
2 cups Whole Milk
Salt and Pepper to taste

How to Make

Step 1

Pat cube steaks dry with paper towels and season both sides with salt and pepper. In a shallow dish, whisk together gluten free flour, garlic powder, onion powder, smoked paprika, salt, and pepper. In another dish, whisk together eggs and buttermilk.

Step 2

Dredge each steak in the seasoned flour, shaking off excess. Dip into the egg mixture, then back into the flour, pressing firmly to create a thick coating.

Step 3

Heat 1/2 inch of vegetable oil in a large cast iron skillet over medium-high heat until it reaches 350F. Fry steaks 2 at a time for 3 to 4 minutes per side until deep golden brown and crispy. Drain on a wire rack set over a baking sheet.

Step 4

For the gravy, pour off all but 3 tablespoons of pan drippings. Whisk in gluten free flour and cook for 1 minute. Slowly pour in milk while whisking constantly. Cook for 4 to 5 minutes until the gravy thickens. Season with salt and pepper.

Step 5

Serve chicken fried steaks immediately with the cream gravy poured generously over the top.

Helpful Tips

Pat the Steaks Really Dry

This step sounds basic but it makes a huge difference. If the surface of the cube steak is wet, the flour won’t stick properly and your coating will slide right off in the oil.

Use a few paper towels and press firmly on both sides of each steak. You want them as dry as possible before they touch the seasoned flour.

Don’t rush this part. A dry surface is what gives you that thick, crunchy crust that stays put from the skillet all the way to the plate.

Press the Flour Coating On Hard

When you do the second dredge in the seasoned flour, don’t just lightly dust it. Press the steak down into the flour with your palms and really push the coating into the meat on both sides.

This is what builds that thick, restaurant-style crust. If you’re gentle with it, you’ll end up with a thin coating that won’t have much crunch after frying.

After pressing, lift the steak and give it a light shake to remove any loose flour. Loose flour will fall off in the oil and burn, which makes the oil dirty and gives your next batch a bitter taste.

Use a Thermometer for the Oil

Keeping the oil at 350F is really important here. If the oil is too hot, the gluten free coating will burn before the steak cooks through. If it’s too cool, the coating absorbs oil and turns soggy instead of crispy.

A simple clip-on candy or frying thermometer works great for this. Just attach it to the side of your cast iron skillet so you can watch the temperature the whole time.

The temperature will drop every time you add steaks to the pan, so let it come back up between batches before you put the next ones in.

Frequently Asked Questions

Why do you dredge the steak in flour twice?

The double dredge is the secret to getting that thick, shaggy, crispy crust that chicken fried steak is known for. The first flour coating sticks to the meat, the egg wash goes over that, and then the second flour layer clings to the egg wash to build up a really substantial breading.

If you only dredge once, the coating will be thin and may fall off during frying. Press the flour firmly into the steak on that second pass for the best results.