07 August 2018

Gluten Free Chicken Fried Steak

Hannah and I started dating about a year after most of her family went gluten-free.  I embraced the idea of cooking gluten-free from the beginning.  To me, it wasn't a burden that I had to put up with if I wanted to be with Hannah, it was a challenge to create great food that tasted as good... if not better... than the gluten alternative.  When we got married, the general rule we have for the house is that even if I may not be completely gluten-free at work and such (I am a teacher... school lunches...) at home we cook gluten-free.  It is not fair to Hannah to bring a ton of gluten into the house.

I love Chicken Fried Steak.  My ideal version is at Lee's Fried Chicken in Lincoln, NE.  Dad and I have been going there for 20+ years after Nebraska Cornhusker football games.  I have ordered the same thing... Chicken Fried Steak, Hash Browns, and Chicken Gravy.  In some parts of the country, people put white cream gravy or brown gravy... I prefer neon yellow chicken gravy on my Chicken Fried Steak.  

This is my take on Midwest Chicken Fried Steak.  The chicken bouillon we use does not contain any artificial dye, so my gravy did not get very yellow... but it did taste very good.  While I like hash browns a lot... the kids eat mashed potatoes better.

Chicken Fried Steak and Mashed Potatoes 
with Chicken Gravy

Chicken Fried Steak
4 Cubed steaks
3/4 Cup Generic Gluten Free Flour mix
1/2 Cup Potato Starch
1 tbs Onion Powder
1 tbs Garlic Powder
Pinch or two of Ground Red Pepper
Salt and Pepper to taste
1 Egg
1 Cup Milk
Oil for Frying

1 Can Chicken Broth
2-3 Carrots, cut up
2 Stocks of Celery, cut up
1 Onion, Cut up
2 Garlic Cloves, smashed
4 tsp. Chicken Bouillon
1 Cup Milk
4 tbls. Butter
2 tbls. Corn Starch
Salt and Pepper to taste

4-5 Russet Potatoes
Milk and Butter
Salt and Pepper to taste


Peel potatoes, cut into quarters, put in pot with enough water to cover.  Put on Medium High Heat

In medium pot, add first 5 ingredients for gravy, put on medium heat.  Add half a can of water

Mix dry ingredients for the steaks.  Dredge steaks through flour mix, pressing flour into steaks.  Set steaks aside

Mix egg and milk in a bowl.  Heat oil in large, heavy pan.

When oil is hot, dredge steaks through egg wash and then through flour again.  Coat well with flour and put in a pan... fry until golden brown.  Drain on paper towel-lined plate.  A note: I don't do the egg wash and final coating until I am about to put them in the oil.

When potatoes are tender (fork goes through easily) drain.  Add milk and about 4 tbls. of butter.  Add enough milk that when blended, everything is smooth.  Go little by little.

For gravy, strain solids out of broth.  Add bullion.  Mix corn starch and milk in a small cup until corn starch is dissolved.  Add to broth.  Bring gravy to a boil, stirring constantly.  Once it comes to a boil, remove from heat.  Add salt and pepper to taste (I often add more garlic and onion powder too).


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