Low Carb Recipes for the Low Carb Lifestyle

Wednesday, March 21, 2012

Chicken Fried Steak

Chicken Fried Steak
Mmmmm.....good.  This one was my dads idea and then I forgot to make it while my parents were in town visiting.  Chicken fried steak with a pork rinds (chicharrones) crust intead of the typical flour based breading.  I will definitely be making this one again as the carb-loving Hubby actually said "this tastes better than normal chicken fried steak".  Can't beat a comment like that!  Cube steak is cheap so run, grab some and make this tonight! *INDUCTION FRIENDLY*

5 STARS
4 servings

4 cube steaks
2 oz plain pork rinds (approx)
2 eggs (whisked/scrambled)
1/2 cup canola oil (vegetable oil is a no no when following Atkins)
1/4 tsp onion powder
1/4 tsp mustard powder (optional)
seasoning salt and pepper to taste


Crush the pork rinds into oblivion with whatever you have to do so.  I put mine in a gallon size zip lock back and crush with a mallot but you can use a rolling pin or whatever you have, just make sure to turn the rinds into a slightly chunky powder.  Pour crushed pork rinds onto a plate.  Add onion powder, mustard powder, seasoning salt and pepper to crushed rinds and lightly mix together.  Pour whisked eggs onto another plate.  Dip your cube steaks in egg then in pork rinds.  Heat oil in a large skillet over medium-high heat.  Once oil has been pre-heated (test if it's ready by splattering a little water into the oil and seeing if it sizzles) add the pork rind coated steaks.  Cook for 4-5 minutes in oil then flip and cook for another 4-5 minutes.  Remove from oil and serve!

8 comments:

  1. We were just talking about chicken fried steak in one of the low carb groups yesterday. I'm going to give this a try.


    www.lowcarbtiki.blogspot.com

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  2. Looking through your recipes for the first time. Excited to try this! Still scrolling, but thought I would ask if you have a low carb gravy recipe?

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  3. Hi Anon,

    I don't have one posted but if were to make one I would probably add a 1/2 cup heavy cream to the pan after I have removed the steaks, making sure to scrape up all the yummy bits in the pan. Add 1/4 tsp of xantham to the pan if you have it (I don't use it just because I haven't been to a specialty store to buy any yet). If you don't have xantham, then just let it simmer until it reduces down. It will probably be runnier than you are used to if you don't use xantham.

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  4. Sounds great! I will try that. Thank you!

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  5. I just did the chicken fried steak last week and did make gravy with half & half and xantham gum. It turned out really great! You might wanna use a little less grease than u think because the xantham doesnt quite absorb it like the flour and its a little greasier. But it was yummy! Also made some cauliflower mashed "potatoes"! Love your site! Cortney

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    Replies
    1. Thanks for the tip about the xantham! I've bought some since my comment in May but have only used it once on a different recipe. I will keep your suggestion in mind next time I need to make gravy.

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  6. This recipe is amazing! I just made it for dinner, and we LOVE it. I also made gravy with heavy cream & xantham. We'll be making this one again :) Thanks so much for sharing it.

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  7. That looks so fresh and tasty!! I am actually not a fan of cilantro at all, although I sure wish I was right now! Delete Skype Account Watch Cartoons Online Sports Streaming Sites Movie Streaming Sites Speed Dating Questions

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