Chicken-fried Steak



  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m

Chicken-fried steak is a classic Southern recipe. It is basically an attempt to make a lower quality cut of beef (usually cube steak, which comes from the round portion of the rear flank) into something more palatable by tenderizing it and then frying it like chicken. By using common substitutes for the flour, it\’s very easy to Paleo-ize!

Cut the one pound of beef into four, 4 oz. portions. Salt and pepper the beef portions on both sides.

On a flat plate, mix together the 1/2 cups of potato starch and coconut flour using a fork. Dip the steak portions into the flour mixture. Then, using a needler device or a tenderizer mallet, tenderize the meat. Dip tenderized meat portions in the beaten egg (on both sides), then dredge through the flour mixture (on both sides). Repeat the egg dip and dredging.

In a skillet, bring a liberal amount of pastured lard to medium-high heat (at least 1.5 cups). Place the floured meat portions in the hot lard. Try not to crowd the pan. If necessary, you may have to fry two portions at a time. Keep cooked portions on a plate in a warm oven while you cook the rest. For a medium to medium-well steak, cook about 6 minutes on each side. The breading coating should be a golden brown.

In a separate saute pan, heat the butter over medium heat. Mix in the 1 tbsp. of potato starch and stir until thoroughly cooked through, but not brown. Add the chicken broth and stir until incorporated. Add the heavy cream and stir until incorporated. Heat through while stirring until thickened. If the gravy appears too thick, stir in a little additional chicken broth until you achieve the desired gravy textured. Stir in fresh thyme, salt, and pepper to taste.

Plate the chicken-fried steak and top with gravy.


  • 1 lb. grass-fed cube steak, flat iron steak, or top round (sliced thinly)
  • 1/2 cup potato starch
  • 1/2 cup coconut flour
  • 1 egg beaten
  • 2 tbsps. pastured butter
  • 1 tbsp. potato starch
  • 1/2-3/4 cup chicken broth
  • 1/2 cup pastured heavy cream
  • 1 tbsp. fresh thyme leaves
  • Salt and pepper to taste


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Recipe Comments

Comments (9)

  1. posted by andrene cox on August 20, 2011

    are you sure that is cubed beef the picture looks like one peice ?

  2. posted by Jill on August 20, 2011

    Cube Steak is a cut of beef that is commonly found in the Southern US. I never really knew what it was before I moved from NY to SC. It is almost a staple item here in all grocery stores, even my local grass fed beef supplier has them readily available at the farmer’s market. It is one piece of beef and cubes of beef like for stew and as the name implies. :)

  3. posted by Paleo Granny P on August 20, 2011

    Yes, cube steak is usually thin round steak that has been run through the butcher’s tenderizer, saving you the trouble of pounding it. (The surface looks like tiny cubes from the tenderizer cuts) Also often called minute steaks, because they are thin and cook quickly. Beef actually cut into cubes is often called stew meat.

  4. posted by catlyng2 on August 21, 2011

    Thanks everyone for the assist on defining “cube steak.” I grew up with it so had no idea it wasn’t a common term in the rest of the country! :)

    I didn’t find true cube steak where I live either, so went with the flat iron steak, pounded out thinner with the tenderizer mallet. It’s a bit of a cheat, since flat iron steak comes from the shoulder area and is a touch more tender than true round. But it was certainly tasty!

  5. posted by mitchschaft on February 20, 2013

    This recipe worked out great.

  6. posted by Daphne Blake on March 28, 2013

    This recipe isn’t Paleo. It looks delicious, but cream and potato starch aren’t Paleo. They are allowed in a Primal Diet.

    • posted by Ute on March 30, 2013

      You are correct, that this is a primal recipe. We do cater to paleo and primal folks here at FastPaleo, so that’s why you’ll find primal recipes here.

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