Paleo Chicken Fried Steak

I’m from Texas, and sometimes I just need something breaded/battered and fried to make me feel less homesick. That’s what happened here. And I was very pleasantly surprised that it came out so well. Cube steak is used here, which is traditional for chicken fried steak, as well as a simple egg mixture and seasoned flour mix. So again, easy and cheap. The crust is nice and thick and seals in the moisture of the meat. I suggest pairing this with Garlicky Parsnip Mash and Easy Southern Gravy for a complete paleo Texas-style meal.

Yield: 3 steaks

Time: 15 minutes frying time



  • 3 thawed and pounded cube steaks
  • 1 egg
  • ¼ cup unflavored almond milk
  • ½ cup almond meal
  • ½ cup coconut flour
  • 1 tsp salt
  • 2 tsp pepper
  • ½ to 1 cup light olive oil



Mix almond milk and egg in a shallow container or plate. Mix seasonings, flour, and meal on another plate/container.

Place a small skillet on the stovetop and put ½ cup oil in, heating on medium until flour sizzles when sprinkled in.

Meanwhile dredge the first steak in the flour, egg, flour, egg, and flour once more. Place the steak in the oil (which should only cover one side) and fry for about three minutes, or until the crust looks golden brown. Flip with tongs and repeat for the other side. Cook each steak to perfection one-by-one by the same method.

*I don’t suggest trying to fry multiple steaks at once in a bigger skillet – you will waste tons of oil and crowding the pan will screw up the frying process. You can keep the steaks warm by placing them in the oven at 300F until you are all finished.*

Dive in!

Dive in!


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