Oh, the struggle is real when you’re craving crispy, golden fried food on keto! I remember staring longingly at my husband’s chicken fried steak one night, wondering if I’d ever enjoy that crunchy goodness again. Then it hit me—why not make a keto version? After some serious kitchen experiments (and a few not-so-perfect batches), I nailed this keto chicken fried steak recipe that satisfies every craving without the carbs. The best part? It comes together in just 20 minutes, and that almond flour-parmesan crust gets so perfectly crispy you won’t believe it’s low-carb. Trust me, this is the comfort food solution every keto dieter needs!
Why You’ll Love This Keto Chicken Fried Steak
Let me tell you why this recipe became my go-to comfort food after going keto! First off, that crispy almond flour and parmesan crust? Absolutely magical. It gives you that satisfying crunch without any breadcrumbs. And the flavor—oh my goodness—the garlic and paprika make it taste even better than the original!
What I love most is how simple it is. Just dip, coat, and fry. No complicated steps, no weird ingredients. Plus, each juicy steak packs serious protein while keeping carbs crazy low. My family can’t even tell it’s keto, and that’s saying something!
Ingredients for Keto Chicken Fried Steak
Here’s what you’ll need to make this keto-friendly masterpiece. Grab 1 lb of cube steak—it’s the perfect cut for this recipe. For the breading, you’ll need 1/2 cup almond flour (don’t pack it!), 1/2 cup finely grated parmesan cheese (the powdery kind works best), and a mix of 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper. For the egg wash, crack 1 large egg and whisk it with 2 tbsp heavy cream. Finally, 1/4 cup avocado oil is my go-to for frying—it handles high heat like a champ. Simple, right?
How to Make Keto Chicken Fried Steak
Alright, let’s get cooking! This is where the magic happens – turning simple ingredients into that crispy, golden perfection we’re all craving. I’ll walk you through each step just like I do when teaching my sister (who swears she can’t cook but nailed this recipe on her first try).
Preparing the Breading
First things first – grab two shallow dishes (pie plates work great for this). In one, mix together that almond flour, parmesan, and all your spices. Really get in there with a fork to break up any clumps – you want everything evenly distributed. I like to taste a pinch at this point to check the seasoning. Trust me, that garlic-paprika-parm combo smells incredible already!
Coating the Steak
Now for the fun part! Whisk your egg and cream together until completely smooth in the second dish. Take each steak and give it a good dunk in the egg wash, letting the excess drip off. Then press it firmly into the breading mixture, making sure every inch gets coated. Here’s my secret: flip it and coat the other side, then give it one more quick dip in the egg and another coat of breading. This double-dip method gives you that extra crispy crust we all love.
Cooking Tips
Heat your avocado oil over medium heat until it shimmers (about 350°F if you’re using a thermometer). Don’t crowd the pan – I cook two steaks at most in my 12-inch skillet. They need space to get crispy! Cook for 4-5 minutes per side until that crust turns a beautiful golden brown. Here’s the important part: use a meat thermometer to check for 145°F inside. Let the steaks rest for just a minute before serving – this keeps all those delicious juices right where they belong.
Serving Suggestions for Keto Chicken Fried Steak
Now comes the best part – loading up your plate with delicious sides! My absolute favorite way to serve this is smothered in creamy keto gravy (just whisk some pan drippings with heavy cream and xanthan gum). For something lighter, roasted Brussels sprouts with bacon make the perfect crunchy companion. And let’s not forget cauliflower mash – it soaks up all those yummy juices like a dream!
On busy nights, I’ll even chop leftover steak over a big salad with ranch dressing. Honestly, this dish pairs with just about anything keto-friendly sitting in your fridge!
Storing and Reheating Keto Chicken Fried Steak
Got leftovers? No problem! These steaks keep beautifully in an airtight container in the fridge for about 3 days. Here’s my trick for reheating while keeping that perfect crispiness: pop them in a 350°F oven or air fryer for 5-7 minutes. Microwaving works in a pinch, but you’ll lose that glorious crunch – and trust me, the texture’s worth the extra few minutes!
Nutritional Information
Just a quick heads up – these numbers are estimates since brands and ingredient sizes can vary. But here’s the good news: each serving packs about 30g protein with just 5g net carbs! That crispy deliciousness comes in at around 350 calories per steak, making it a perfect keto-friendly comfort food that won’t wreck your macros. Always check your specific ingredients if you’re tracking closely!
FAQs About Keto Chicken Fried Steak
Can I use something besides almond flour? Absolutely! If you’re nut-free, try crushed pork rinds or coconut flour. Just keep in mind that coconut flour absorbs more moisture, so you might need to adjust the egg wash.
What oil works best for frying? I love avocado oil for its high smoke point, but refined coconut oil or ghee are great options too. Just avoid olive oil—it can’t handle the heat needed for this recipe. For more cooking tips, check out Simply Recipes.
Can I freeze the steaks? Yes! Fully cook and cool them first, then freeze in a single layer on a baking sheet before transferring to an airtight container. Reheat in the oven or air fryer to bring back the crispiness.
Rate This Recipe
Did this keto chicken fried steak hit the spot? I’d love to hear how it turned out for you! Share your thoughts or snap a photo of your masterpiece—it makes my day to see you enjoying this recipe as much as I do!
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Keto Chicken Fried Steak: 20-Minute Crunchy Perfection
A delicious and easy-to-make keto chicken fried steak recipe that’s perfect for a low-carb diet.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb cube steak
- 1/2 cup almond flour
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg
- 2 tbsp heavy cream
- 1/4 cup avocado oil
Instructions
- In a shallow dish, mix almond flour, parmesan cheese, garlic powder, paprika, salt, and black pepper.
- In another dish, whisk together the egg and heavy cream.
- Dip each steak into the egg mixture, then coat with the almond flour mixture.
- Heat avocado oil in a skillet over medium heat.
- Cook the steaks for 4-5 minutes on each side until golden brown and cooked through.
- Serve immediately.
Notes
- Use a meat thermometer to ensure the steaks reach an internal temperature of 145°F.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 steak
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
