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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.