Indulge in the pinnacle of Southern comfort food with this Ultimate Low-Carb Chicken Fried Steak recipe! We’ve recreated the classic dish using tender cube steaks enveloped in an exceptionally crispy, savory keto-friendly breading, fried to a perfect golden-brown. Smothered in a rich, velvety country cream gravy made entirely without flour, this meal is pure, satisfying bliss for anyone on a low-carb or ketogenic diet.
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Servings: 4
Serving Size: 1 steak with gravy
Ingredients:
For the Steak & Breading:
4 Cube Steaks (beef, approx. 1/3 lb or 150g each)
1 teaspoon Kosher Salt (for seasoning steaks)
1 teaspoon Fresh Ground Black Pepper (for seasoning steaks)
1 cup (approx. 60g) Finely Crushed Plain Pork Rinds
1/2 cup (approx. 45g) Unflavored Whey Protein Isolate Powder (See Note 1)
1 teaspoon Kosher Salt (for breading)
1 teaspoon Fresh Ground Black Pepper (for breading)
1/2 teaspoon Smoked Paprika
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder1
1.5 cups (360ml) Heavy Cream
1.5 tablespoons White Vinegar or Lemon Juice
2 large Eggs
2 teaspoons Hot Sauce (like Tabasco®), optional
Approx. 1 cup Avocado Oil, Lard, Beef Tallow, or Refined Coconut Oil (for frying, need 1/4 inch depth)
For the Low-Carb Cream Gravy:
4 tablespoons Reserved Cooking Fat (from frying steaks)
1.5 cups (360ml) Beef Broth or Chicken Broth (low-sodium recommended)
1.5 cups (360ml) Heavy Cream
1/4 to 1/2 teaspoon Xanthan Gum (See Note 2)
Salt and Fresh Ground Black Pepper, to taste
Instructions:
- Prepare Breading Stations:
- Dry Mix: In a shallow dish large enough for a steak, thoroughly whisk together the crushed pork rinds, whey protein isolate, 1 tsp salt, 1 tsp black pepper, smoked paprika, onion powder, garlic powder, baking soda, and baking powder.
- Wet Mix: In a separate shallow dish, combine the 1.5 cups heavy cream and the vinegar (or lemon juice). Let stand for 5 minutes to create a “low-carb buttermilk.” Afterward, whisk in the eggs and optional hot sauce until smooth.
- Prepare Steaks: Pat the cube steaks very dry with paper towels. Season both sides evenly with the 1 tsp salt and 1 tsp pepper designated for the steaks. Let them rest for 5 minutes, then pat dry thoroughly one more time with fresh paper towels.
- Double Dredge Steaks: Set up an assembly line: seasoned steak, dry mix bowl, wet mix bowl, dry mix bowl again, wire rack/parchment paper. For each steak:
- Coat well in the dry mix, pressing lightly, then shake off the excess.
- Dip completely into the wet mixture, lift, and allow the excess to drip off for a few seconds.
- Place back into the dry mix, pressing firmly on both sides to ensure a thick, complete coating.
- Place the fully breaded steak on the wire rack or parchment paper. Repeat for all steaks. Let the breaded steaks rest for 10 minutes to help the coating adhere.
- Prepare for Frying: While steaks rest, preheat your oven to 225-250°F (110-120°C) and place a wire rack on a baking sheet inside (this is for keeping cooked steaks warm). Pour your chosen frying fat into a large, heavy skillet (cast iron recommended) to a depth of about 1/4 inch. Heat over medium-high heat until the oil reaches approximately 320-340°F (160-170°C) – it should shimmer, and a tiny bit of breading should sizzle actively when dropped in. Adjust heat as needed to maintain temperature; do not let it smoke.
- Fry the Steaks: Carefully lower two breaded steaks into the hot oil – do not overcrowd the pan. Fry for 3-4 minutes per side until deep golden brown and crispy. Flip only once during cooking. Use tongs to remove the cooked steaks, let excess oil drip off for a moment, then place them on the wire rack in the warm oven. Repeat the frying process with the remaining two steaks.
- Start the Gravy: Once all steaks are cooked and keeping warm, carefully pour the hot frying fat from the skillet into a heat-safe container (like a glass measuring cup), leaving behind the flavorful browned bits (fond) stuck to the bottom of the skillet. Measure 4 tablespoons of this reserved fat and return it to the skillet over medium heat. (Discard any remaining used fat).
- Make the Low-Carb Gravy: In a separate bowl or large measuring cup, whisk the xanthan gum (start with 1/4 tsp for thinner gravy, use up to 1/2 tsp for thicker) thoroughly into the COLD broth and COLD heavy cream until absolutely no clumps remain. Slowly pour this cold liquid mixture into the hot fat in the skillet, whisking constantly and vigorously to combine with the fat and scrape up the fond.
- Simmer and Season: Bring the gravy to a steady simmer while continuing to whisk. Reduce heat slightly if needed to maintain a gentle simmer. Cook for 5-7 minutes, whisking occasionally, until the gravy reaches your desired thickness (it will thicken slightly more as it cools). Season generously with salt and black pepper to taste.
- Serve: Retrieve the warm steaks from the oven. Place one steak on each plate and generously ladle the hot cream gravy over the top. Serve immediately.
Low-Carb Serving Suggestions:
- Traditionally served with mashed potatoes; substitute with Creamy Mashed Cauliflower, Mashed Turnips, or Celery Root Puree.
- Add a side of steamed green beans, collard greens, or a fresh green salad.
Recipe Notes:
- Whey Protein Isolate: Using unflavored whey protein isolate helps create a crispier, more durable low-carb crust that mimics traditional flour better than almond flour alone in this application. Ensure it’s unflavored and low/zero carb.
- Xanthan Gum: A little goes a long way. Start with less and add more only if needed after simmering. Pre-mixing it thoroughly into cold liquid is key to avoiding clumps.
- Indulgence Warning: This recipe stays true to the rich, fried nature of Chicken Fried Steak and is consequently high in calories and fat, even in its low-carb form. Enjoy as a special treat!
Estimated Nutrition Information:
Per Serving (1 steak with gravy)
- Calories: 1171 kcal
- Total Fat: 107g
- Saturated Fat: 41g
- Total Carbohydrates: 5.6g
- Dietary Fiber: 0.4g
- Sugars: ~1.5g (Naturally occurring)
- Net Carbohydrates: 5.2g
- Protein: 47.9g
- Sodium: 1083mg (Highly variable based on salt, broth, pork rinds)
Disclaimer: Nutrition information is meticulously calculated using standard databases and includes significant estimations for coating retention and oil absorption during frying. It is provided as an estimate only and can vary greatly based on specific brands, measurements, cooking techniques (amount of oil absorbed), and ingredient choices. This is a very calorie and fat-dense dish.
