Gluten-Free Chicken Fried Steak

This classic comfort food, chicken fried steak, is made gluten-free using brown rice flour. And instead of dipping in a traditional buttermilk and egg wash, we substitute goat’s milk yogurt, water and eggs!

gluten-free chicken fried steak

Love Fried Comfort Foods

I haven’t had chicken fried steak in forever. Recently we went to a 100% gluten-free restaurant called Wilder Wood Restaurant and Bar with a ton of classic comfort foods on the menu. And I really wanted to order the chicken fried steak.

But they make it with buttermilk. Chicken fried steak is usually dipped in flour, then into a buttermilk and egg wash, then back into the flour. And I can’t digest cow’s milk normally.

So I went with the burger and fries, which were amazing!

But you know I had to try making gluten-free chicken fried steak at home.

You know I love my gluten-free fried foods. We love making brined fried chicken tenders, fried artichoke hearts, fried goat mozzarella cheese sticks, fried honey goat cheese croutons!

fried mozzarella goat cheese stick

For those recipes I usually use a gluten-free all purpose flour, certified GF oat flour, or organic rice cereal ground down to form a gluten-free panko like coating.

The chicken is brined with water and seasoned salt and breaded. The other fried foods are coated with flour and and egg wash before breading. And they turn out wonderful. No dairy is involved.

I’ll be honest that I’ve tried to make chicken fried steak before using those methods but it just didn’t work out. I really wanted to get that nice crunchy breading.

Gluten-Free Chicken Fried Steak

Gluten-Free Chicken Fried Steak Y’all!

I know that a lot of restaurants use brown rice flour for gluten-free dishes. So I thought I would use that and some seasoned salt instead of the other flours I usually use for frying.

And like I said, usually the steak is dipped in flour then buttermilk/eggs then back into the flour.

Since we had great luck using goat’s milk yogurt to make Ranch dressing, I thought it might work as a buttermilk substitute for this recipe. So I used goat’s milk yogurt diluted down with water to replace the buttermilk!

And OMG it was perfect! I can’t believe how yummy this chicken fried steak turned out. And it was so easy, too.

Chicken Fried Steak - Gluten-Free, Made with Goat's Milk Yogurt instead of Buttermilk

Here are some tips and tricks to making this delicious gluten-free chicken fried steak a success:

  • use a tender fajita style cut of beef with a lot of marbling (sirloin flap, flank steak, or skirt steak)
  • rinse and dry the meat
  • pound out the meat into a very thin layer using a meat tenderizer
  • cut the meat into smaller pieces so it can fry faster
  • find a light oil for frying like coconut oil or an organic all vegetable shortening

Also, while you’ve got the all the stuff out to batter and fry your steak – fry up some other goodies too. We used it to make onion rings and crunchy fried mushrooms. So good.

Brown Gravy

I like to make it the ultimate comfort food meal by serving it with mashed potatoes (usually organic instant potatoes) and a from scratch brown gravy.

For the gravy, I usually use equal parts vegan or goat butter and all-purpose gluten-free flour to create a roux.  Then add crushed black pepper and salt into the roux. Stir for about 30 seconds then add your liquid. Usually, beef broth for a brown gravy. I add about 1 cup beef broth per tablespoon of flour. Cook, stirring often with a small whisk, to your desired thickness. Adding in a little more salt and pepper if needed.

Okay, are you excited for the chicken fried steak recipe?

Gluten-Free Chicken Fried Steak

This classic comfort food, chicken fried steak, can be made gluten-free using brown rice flour and goat’s milk yogurt/eggs instead of buttermilk! 

Course Main Course
Cuisine American
Keyword gluten-free chicken fried steak, gluten-free fried foods
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Deana Larkin Evans


  • 1 pound fajita style thin marbled beef (sirloin flap, skirt steak, flank steak)
  • 2 cups brown rice flour
  • 2 tsp seasoned salt
  • 1/2 tsp cayenne pepper
  • freshly ground black pepper
  • 1 cup goat’s milk yogurt
  • 1 cup filtered water
  • 2 large eggs, beaten
  • Frying oil


  1. Rinse and dry the beef.  Cut into 3 smaller portions.  Pound with a meat tenderized on both sides until thinned out and very tender.

  2. Set up two wide rimmed bowls next to each other.  Add the brown rice flour, seasoned salt, cayenne pepper to one bowl and mix until well combined.  Add the yogurt, water and eggs to the other bowl and mix until well combined.   

  3. To batter the meat, first coat it with the flour.  Next add it to the yogurt/egg mixture.  Then place it back into the flour.  When well coated place on a plate until ready to fry.

  4. Meanwhile, heat oil for frying in a large skillet.  Once it reaches a temperature of 350 degrees it is ready.  Place the steak (one at a time) into the oil and fry for about 3-4 minutes on each side until brown and crispy.

  5. When done frying place the chicken fried steak onto a plate covered with paper towels to soak up any excess oil.

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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