Gluten-Free Chicken-Fried Steak (also Dairy-Free)
Crispy, golden chicken-fried steak gets an upgrade with a light rice‑and‑tapioca crust, avocado oil for frying, and a silky garlic‑white wine cashew gravy. All the classic comfort, completely gluten‑free and dairy‑free, made with real‑food ingredients and better fats.
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Servings: 4
Ingredients
- 1 1/2 cup plain, unsweetened cashew milk, divided
- 1 teaspoon lemon juice
- 1 1/2 pounds cube steaks, (See Note)
- 1 1/4 cups white rice flour
- 1/4 cup tapioca starch
- 1 tablespoon The ONE seasoning, (or paprika + salt + pepper)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1/3 cup avocado oil, (or enough to be about 1/4 inch deep)
- 2 tablespoons ghee
- 2 garlic cloves, minced
- 1/3 cup dry white wine, such as chardonnay (optional; see Note)
- 1 tablespoon finely chopped fresh parsley for garnish, (optional)
Instructions
Prepare the coating:
- In a small bowl, combine 1/2 cup of cashew milk and lemon juice. Set it aside to sour.
- Pat the steaks dry with a paper towel. Cut into serving size pieces and set aside.
- In a shallow dish or pie pan, combine the flour, tapioca starch, The ONE seasoning, baking powder, and baking soda. Set aside.
- In another shallow dish, whisk together the eggs and soured cashew milk.
- Dredge each cube steak in the flour mixture, shaking off any excess. Dip in the egg mixture, shaking off excess, and then back into the flour mixture, coating well. Place on parchment paper or a baking sheet until all the steaks are coated. Let rest 5 to 10 minutes.
Cook the steaks:
- Heat the oil in a large, deep skillet over medium heat (about 325ºF), and preheat the oven to 250ºF. Fry the steaks in the oil for about 3 minutes per side until golden brown on each side. Transfer the browned steaks to a paper towel-lined baking sheet. Once all of the steaks are browned, discard the paper towels and transfer the baking sheet to the oven to keep warm.
Make the gravy:
- Carefully pour off all but about two tablespoons of the oil from the skillet. Add the ghee and garlic. Cook, stirring to scrape the fond from the bottom of the skillet, melt the ghee, and toast the garlic slightly. While stirring, sprinkle in the reserved flour. Continue cooking and stirring for about 30 seconds.
- Whisk in the white wine and the remaining 1 cup of cashew milk until well combined. Continue stirring and simmering for 7 to 10 minutes until the gravy is thickened and most of the alcohol has evaporated. If it gets too thick, add more cashew milk a little at a time.
- Serve garnished with fresh parsley, if desired.
Notes
If not using cube steak, pound the meat to an even 3/8-inch thickness.
The wine is optional, and if you use it, be sure to simmer the gravy long enough to reduce most of the alcohol. Despite common belief, the alcohol doesn’t completely burn off, so a low residual amount always remains.