Hey guys! Are you looking for a delicious and gluten-free twist on a classic comfort food? Look no further! This recipe for Cassava Flour Chicken Fried Steak is going to knock your socks off. We're talking crispy, golden-brown perfection with a tender, juicy inside – all thanks to the magic of cassava flour. It’s a fantastic alternative to traditional wheat flour, making this dish accessible to those with dietary restrictions or anyone looking to try something new. So, grab your ingredients and let's get cooking! We're going to walk through each step, ensuring you create a restaurant-quality meal right in your own kitchen. Trust me, once you try this, it'll become a family favorite. We'll cover everything from prepping the chicken to achieving that perfect crispy crust and even some tips for a delectable gravy to go with it. Let’s dive in and make some culinary magic happen!

Why Cassava Flour?

Let's talk about why cassava flour is the star of this show. For those unfamiliar, cassava flour is made from the whole cassava root, which is dried and ground. It's a fantastic gluten-free option that's also grain-free and nut-free, making it suitable for a wide range of dietary needs. But beyond its dietary benefits, cassava flour brings a unique texture and flavor to the table. When used for frying, it creates a beautifully crispy crust that's sturdy and holds up well. Unlike some other gluten-free flours that can become gummy or soggy, cassava flour maintains its crispiness, giving our chicken fried steak that satisfying crunch we all crave. It also has a slightly nutty flavor that complements the savory flavors of the chicken and seasonings. Plus, it's easy to work with, making it a great choice for both experienced cooks and kitchen newbies. We’ll explore how to properly use it in this recipe to achieve optimal results, ensuring your chicken fried steak is nothing short of amazing. Get ready to embrace this versatile ingredient and elevate your cooking game!

Ingredients You'll Need

Alright, let's gather our ingredients. The key to any great dish is using high-quality components, so try to source the best you can find. For this Cassava Flour Chicken Fried Steak, we'll need:

• Chicken: About 1.5 pounds of boneless, skinless chicken breasts. We'll be pounding these thin, so make sure they're not too thick to start with.
• Cassava Flour: 2 cups of cassava flour. This is our gluten-free superstar for the crispy coating.
• Eggs: 2 large eggs, lightly beaten. These will help the flour adhere to the chicken.
• Milk or Buttermilk: 1 cup. Buttermilk adds a tangy flavor and helps tenderize the chicken, but regular milk works just fine too.
• Seasoning: This is where we get to play with flavor! You'll need salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if you like a little heat). Feel free to adjust the amounts to your taste.
• Oil for Frying: We need enough oil to shallow fry the chicken. Vegetable oil, canola oil, or peanut oil are all good options.

Having everything measured and prepped before you start cooking makes the process so much smoother and more enjoyable. It's like having your culinary ducks in a row! Next, we’ll dive into the step-by-step instructions for prepping the chicken and getting that perfect crispy coating.

Step-by-Step Instructions

Now for the fun part – let's get cooking! Follow these step-by-step instructions to create your masterpiece of Cassava Flour Chicken Fried Steak:

1. Prep the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about 1/4-inch thickness. This ensures even cooking and tenderizes the meat. Don't overdo it, though – you want it thin, not torn.
2. Set Up Your Dredging Station: In one shallow dish, combine the cassava flour with your seasonings (salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper). In another shallow dish, whisk together the eggs and milk or buttermilk. This setup will allow for an efficient breading process.
3. Dredge the Chicken: Take each pounded chicken breast and dredge it first in the cassava flour mixture, making sure it's fully coated. Then, dip it into the egg mixture, letting any excess drip off. Finally, dredge it again in the cassava flour mixture, ensuring a thick, even coating. This double-dredging is the secret to a super crispy crust.
4. Heat the Oil: Pour about 1/2 inch of oil into a large skillet or frying pan. Heat the oil over medium-high heat until it reaches around 350°F (175°C). You can use a thermometer to check the temperature, or if you don't have one, you can test it by dropping a small amount of the flour mixture into the oil – it should sizzle immediately.
5. Fry the Chicken: Carefully place the breaded chicken breasts into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
6. Drain and Rest: Remove the fried chicken from the pan and place it on a wire rack to drain excess oil. This helps maintain the crispiness. Let the chicken rest for a few minutes before serving.

Following these steps closely will guarantee a delicious and perfectly cooked chicken fried steak. The double-dredging technique is especially crucial for that irresistible crunch. Up next, we’ll explore how to make a mouthwatering gravy to accompany your masterpiece!

Making the Perfect Gravy

No chicken fried steak is complete without a luscious gravy! This gravy recipe is simple, flavorful, and the perfect complement to our crispy chicken. Here’s how to make it:

1. Save the Drippings: After frying the chicken, carefully pour off most of the oil from the skillet, leaving about 2-3 tablespoons of the flavorful drippings in the pan. Those drippings are liquid gold, packed with all the delicious flavors from the chicken and seasonings.
2. Make a Roux: Place the skillet back over medium heat. Whisk in 3 tablespoons of cassava flour into the hot drippings. Cook, whisking constantly, for about 1-2 minutes until the mixture is smooth and golden brown. This is called a roux, and it's the foundation of our gravy. Cooking the flour helps remove any raw taste and thickens the gravy beautifully.
3. Add Liquid: Gradually whisk in 2 cups of milk or broth (chicken or beef broth work well) into the roux. Whisk continuously to prevent lumps from forming. Start with a small amount of liquid and gradually add the rest, ensuring a smooth consistency.
4. Season and Simmer: Bring the gravy to a simmer, then reduce the heat to low. Season with salt, black pepper, and any other desired spices (a pinch of garlic powder or onion powder can add extra flavor). Let the gravy simmer for about 5-7 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.
5. Adjust and Serve: Taste the gravy and adjust the seasonings as needed. If it's too thick, add a little more milk or broth. If it's too thin, simmer it for a few more minutes. Serve the gravy hot over the chicken fried steak.

This gravy is the perfect finishing touch to your meal, adding a creamy, savory element that ties everything together. It’s the kind of gravy that people rave about and ask for seconds (and thirds!). Now that we’ve got the chicken and gravy covered, let’s talk about some serving suggestions to complete your culinary creation.

Serving Suggestions

Okay, you've got your crispy cassava flour chicken fried steak and your creamy gravy – now what? Let's talk about some fantastic serving suggestions to complete your meal. Chicken fried steak is a versatile dish that pairs well with a variety of sides, so you have plenty of options to choose from.

• Mashed Potatoes: This is a classic pairing for a reason! Creamy mashed potatoes provide the perfect canvas for soaking up all that delicious gravy. For an extra touch, try adding some roasted garlic or chives to your mashed potatoes.
• Green Beans: A simple side of steamed or sautéed green beans adds a fresh, vibrant element to the meal. You can toss them with a little butter, garlic, and lemon juice for extra flavor.
• Coleslaw: The tangy, crunchy coleslaw is a great contrast to the richness of the chicken fried steak and gravy. It’s a refreshing side that helps balance the flavors.
• Biscuits: Fluffy, buttery biscuits are another Southern staple that goes perfectly with chicken fried steak. They’re great for sopping up any leftover gravy!
• Mac and Cheese: For a truly indulgent meal, serve your chicken fried steak with a side of creamy mac and cheese. It’s comfort food at its finest.

Don't be afraid to get creative and mix and match sides to create your perfect plate. Whether you go classic or try something new, the most important thing is to enjoy your delicious homemade meal! In our final section, we’ll cover some tips and tricks for making the best cassava flour chicken fried steak every time.

Tips and Tricks for the Best Chicken Fried Steak

Want to take your cassava flour chicken fried steak to the next level? Here are some tips and tricks to help you achieve culinary perfection every time:

• Pound the Chicken Evenly: Ensuring the chicken is pounded to an even thickness is crucial for even cooking. If some parts are thicker than others, they may not cook through properly. Take your time and use consistent pressure with your meat mallet or rolling pin.
• Don't Overcrowd the Pan: Frying the chicken in batches prevents overcrowding the pan, which can lower the oil temperature and result in soggy chicken. Give each piece enough space to cook properly.
• Maintain the Oil Temperature: Keeping the oil temperature consistent is key to achieving a crispy crust. Use a thermometer to monitor the temperature, and adjust the heat as needed. If the oil is too hot, the chicken will brown too quickly on the outside while remaining undercooked inside. If it's too cool, the chicken will absorb too much oil.
• Use Fresh Oil: Using fresh oil ensures the best flavor and crispiness. If you’ve used the oil for frying other foods, it may have picked up some unwanted flavors. Fresh oil also helps prevent the chicken from sticking to the pan.
• Season Generously: Don't be shy with the seasonings! A well-seasoned coating is essential for a flavorful chicken fried steak. Taste the flour mixture and adjust the seasonings as needed.
• Let it Rest: Allowing the fried chicken to rest on a wire rack after cooking helps drain excess oil and keeps the crust crispy. If you place it directly on a plate, the bottom can become soggy.

By following these tips and tricks, you’ll be well on your way to making the best cassava flour chicken fried steak you’ve ever tasted. It’s all about paying attention to the details and enjoying the process. Now, go ahead and impress your family and friends with your newfound culinary skills!