Chicken Fried Steak with White Sawmill Gravy

Like my tastes in all aspects of my life, my palate is eclectic as well. However, there are times when I just want to get back to my good ole southern US roots. With the help of one of my pantry’s staples (I alone will keep GF Bisquick on the shelves), I present my gluten free version of a southern classic. This was quite the success with my southern born and bred family.


Chicken Fried Steak with White Sawmill Gravy

GF Chicken Fried Steak Dinner Insert 


6 pieces of Cube Steak (or any thin cut you prefer)

2 Cups Gluten Free Bisquick

3 Large Eggs, beaten

1 tbs Lemon Pepper Seasoning

Salt and Pepper

1 Cup Chicken Broth

1 Cup Milk

Vegetable Oil




Season the Bisquick with the lemon pepper seasoning and a generous amount of salt and pepper. Whisk together in a baking dish.

Salt and pepper both sides of the steaks.

Dredge them in the Bisquick mixture and shake off the excess.

Dredge in the beaten eggs.

Dredge in the Bisquick mixture again.

Then, set them aside on a plate to rest for 10 minutes.

While you are letting the steaks rest, add about ¼ inch of oil to a large frying pan. Heat on medium-high heat until the oil reaches 350°F. (A trick that I use to test if the oil is hot enough is to flick a few drops of water, from a safe distance, into the pan. If it pops hard on contact, then it’s ready.)

Add the steaks in batches so as not to overcrowd the pan. (I do 2 at the time.)

Cook the steaks on both sides until golden brown, about 3 to 4 minutes per side.

Remove the steak to a resting rack set in a sheet tray to drain excess oil. Immediately season them again with a little more salt and pepper.

The steaks can be held on the resting rack in the oven, at 200°F (or the “warm” setting), to keep warm until serving.


Once all the steaks are cooked, drain off all but 4 tbs of oil out of the pan. Return the pan to medium heat.

Use 4 tbs of the Bisquick mixture from the earlier dredging and whisk into the oil. Continue whisking until the flour is light brown and has a sandy consistency.

Slowly whisk in the chicken broth and bring up to a boil. Whisk constantly, reducing the heat back to a simmer.

Once the gravy begins to thicken, add the milk. Continue to whisk until the gravy coats the back of a spoon completely. 


Add more salt and pepper to your liking. Keep in mind though, a “true” sawmill gravy has a lot of pepper. (Take another look at the picture, if you don’t believe me.)

Serve the gravy on top of the chicken fried steak.


To complete my southern comfort meal:

I made instant mashed potatoes. Don’t hate! Not only are real mashed potatoes a little too labor intensive after cooking the steaks but, Idahoan makes instant potatoes that are not only gluten free and delicious, they have a wide variety to choose from. I went with the original, but any of them would go great with this meal!

 I also opened a can of Italian cut green beans and heated them through with a tablespoon of butter and a few pinches of salt and pepper.

The above were what I had on hand, but these steaks are good with any number of sides. Be creative and enjoy!


Scarecrow can't do ALL the thinking...

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