This Keto Chicken Fried Steak with keto gravy is the ultimate in low carb comfort food. Perfect for breakfast, lunch, or dinner.
I am happy to share a recipe from my first cookbook – Primal Low Carb Kitchen. I put it to a vote among readers and this is the recipe that you all chose to see first! I don’t blame you. Chicken Fried Steak just screams comfort food. Especially when it is a keto chicken fried steak. I simply cannot wait for you to see the rest of the recipes in this book! The Primal Low Carb Kitchen Cookbook is available wherever books are sold. Read more about the book and order it – Here. It has been receiving some amazing praise.
What can you expect from The Primal Low Carb Kitchen?
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- 85+ Low Carb, Primal and Gluten Free Recipes
- All easy to find, whole food ingredients
- Full page color photo for every recipe
- Nutritional analysis for each recipe
- Simple swaps for your favorite snacks
- Creative ways to maximize your grocery budget
- My kitchen must haves
- Seasoning and spice blends
- and much more…
Country fried steak / chicken fried steak is my husband’s absolute favorite breakfast. He orders it nearly every time we go out to eat. I was always confused by it. As he was eating it, I would ask him questions like, “Why is it called chicken when it is actually beef?” and “Why do some places call it country fried steak and some call it chicken fried steak?” “Are they just trying to confuse people?” There were some deep conversation had over breakfast. It all boils down to one answer: “Who cares? It’s delicious!” Indeed, it is. Not only is chicken-fried steak delicious, it is a classic comfort food. I knew that I had to create a low-carb version of it. This keto chicken fried steak recipe, or low carb country fried steak (whatever you want to call it), is sure to impress and is easily as good as any carb laden diner version. One bite, and you will be in love!
Check out some of my other favorite low carb steak recipes:
- Lemon Garlic Pork Steaks with Mushrooms
- Broiled Skirt Steak with Low Carb French Onion Gravy
- Seared Steak with Balsamic Shallot Pan Sauce
- Balsamic Flat Iron Steak Salad
Keto Chicken Fried Steak with Creamy Sausage Gravy
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Yield: 4 Servings
Print Recipe
Pin RecipeDescription
PER SERVING:
Calories: 676
Fat: 51g
Protein: 47g
Net Carbohydrate: 5g
Ingredients
For the Chicken Fried Steak
- 1 lb cube steak, 4 pieces pounded 1/4 inch thick
- Sea salt and black pepper
- 1/4 cup heavy cream
- 2 large eggs
- 1 1/2 cups crushed pork rinds
- 1/2 cup Parmesan cheese, grated
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 tsp paprika
- Pinch of cayenne pepper
- Cooking oil
For the Creamy Sausage Gravy
- 2 tbsp butter
- 12 oz pork breakfast sausage links (I like to use maple sausage links)
- 2/3 cup onion, diced
- 3 cloves garlic, minced
- 11/2 cups heavy cream
- 1 tbsp fresh parsley, chopped
- 1/2 tsp sea salt
Instructions
For the Chicken Fried Steak
- Sprinkle the cube steaks with sea salt and black pepper on both sides.
- In a shallow bowl, combine the heavy cream and eggs. Fork whisk.
- Combine the pork rinds, Parmesan cheese, onion powder, garlic powder, paprika and cayenne pepper. Pour the mixture into a thin layer on a large plate. This will be your breading.
- In a large cast-iron skillet over medium-high heat, heat 1/4 to 1/2 inch of oil.
- Dip the cube steak into the egg wash and then dredge in the “breading,” coating thoroughly on both sides.
- Drop the breaded cube steak into the oil. Fry until crispy and golden brown, about 3 minutes for each side.
- Top with the Creamy Sausage Gravy.
For the Creamy Sausage Gravy
- Heat the butter in a large skillet over medium heat. Once the butter is melted, add
- the sausage (crumbled if ground, sliced if using link sausage). Cook until the sausage is browned. Using a slotted spoon, remove the sausage from the pan, retaining the drippings. Set the sausage aside.
- To the drippings in the pan, add the onion and garlic. Lower the heat to medium-low and cook until the onion is translucent and soft. Stir often to avoid burning the garlic.
- To the pan, add the heavy cream, parsley and sea salt. Increase the heat to medium and bring to a boil. Once the gravy begins to boil, lower the heat to low and simmer. Once the gravy begins to thicken, add the sausage back to the pan.
- Pour the gravy over top of the Chicken Fried Steak and ENJOY!
This sounds lovely and really tasty. Thank you for sharing this.
Simon
First off, I LOVE your website! I use this as a resource weekly to help meal plan and everything is always delightful!
I made this recipe last night and it was wonderful as always. Even my non-keto boyfriend though it was delicious. However, I’m having issues with myfitnesspal calculating the calorie count at nearly 1000 per serving. Do you happen to know where this discrepancy might be occurring?
Thank you for EVERYTHING! 🙂
It could just be a difference in ingredients? How much gravy did you use for each serving? Which type of sausage did you use? There are lots of little things that could make up a caloric difference. So happy you guys enjoyed it. It is one of our favorites as well.
I made this tonight for dinner. Delish! Very much like the local diners here in Dallas. Only thing I did differently was to season the egg with creole seasoning.
Love alll your recipes. What pork rinds do u use? I’ve tried 2 different brand as snacks and I didn’t like either of them. Want to make sure I get a good one so that I can try this one
My two favorite brands are Epic and 4505 Meats
I grew up in the south and I wasn’t too sure on this one, having made lots of chicken fried steak (the difference is the gravy btw) but man was this good! A few things I did to keep it more traditional though. I used just salt, pepper and thyme in the gravy and in the seasoning of the rind coating. When making the gravy, I didn’t do any sausage. Instead I went traditional and used a couple scoops of the pan fry oil with the 2 tbs of butter. The gravy didn’t thicken up as much as I would prefer, but I didn’t expect it to be as thick as the usual CFS gravy.
A couple notes to those more accustomed to the traditional. The coating won’t look as though it gave a complete coating. Pack a bit on and give a gentle pat before putting it in the oil. It will also look like the coating is very “wet” when it’s done. It hardened up for me while it was sitting on the baking pan in a non heated oven while I cooked the rest.
All in all to my fellow current or former southerners, this is damn delicious! Absolutely give it a shot. Now excuse me as I go get a second plate!
★★★★★
I tried this recipe without the parmesan cheese and it came out totally crispy!
My hubby shared this recipe with me, and I tried it for our dinner last night. It did indeed look undercoated and “wet” when it was done as another reviewer said, but was ok after it sat for a few. Didn’t make any modifications, it was wonderful just as it was. I made the gravy first because I had a suspicion it would take some time to thicken without any assistance, and I was right, but it did thicken while the cube steaks cooked in olive oil Served with a salad. One steak was more than enough, but hubby has lunch for today. A winner for sure!
★★★★★
Made this for the family. My father who hates anything we say is keto, low carb, or diet had seconds. My husband did as well. My mother and I immediately added this to the keeper stack of recipes.
★★★★★
Using pork rinds was excellent! I will never use panko or flour for frying again!
★★★★★
Hi Kyndra, im a newbie from Australia and have just purchased 3 of your books on amazon,
cant wait to read them and start on my journey through Keto!
Thank you so much. I hope you enjoy them. Can’t wait to see what you make.
I am excited to try this recipe! Thank you for sharing. I thought I’d help the Great Debate over country fried steak & chicken fried steak. Haha Country fried is dipped in buttermilk before being breaded & chicken fried is being dipped in egg before being breaded. Your husband is right…It’s all delicious!
Tried this tonight, It was the first time for chicken fried steak in our home, but the daughter enjoys it at restaurants all the time. I am by no means a good cook and it appeared I was headed for a disaster. But everyone raved, even my uber picky wife (I had to lure her with fresh garden potatoes). It appeared all the breading came off in the oil, but some must have stuck. I had no idea how long to “deep fry” each steak so overcooked as daughter would balk at any version of rare. I didn’t get the gravy to thicken much but the taste was excellent. Have plans for next time, Maybe add some psyllium husks or nutritional yeast to the breading. I used pre grated parmesan that comes in a tub, very long pieces, Maybe next time use the kraft can parmesan. Thanks for sharing, have a great day. Rick