Serves: 24 Cooking Time: 30-40 min.
INGREDIENTS
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For the Chicken Fried Steak:
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3 lbs Cube Steak, cut into 2×2″ pieces
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Sea Salt
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Black Pepper
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4 oz. Bag, Pork Rinds, crushed
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1 tsp Xanthan Gum
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2 Eggs
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Splash of Milk
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Oil for Shallow Frying
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For the Gravy:
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1 1/2 cups Half & Half
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1 tsp Xanthan Gum
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2 tbsp. Butter
INSTRUCTIONS
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Begin by cutting the cube steak into 2×2″ sized pieces. Season the pieces with salt and pepper.
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Crush the pork rinds into crumbs in a plastic bag (or use a food processor) and season them with salt and pepper. Mix in 1 tsp xanthan gum (helps the pork rinds stick to the steak better during frying but not crucial for this to work). Place the mixture into a shallow dish and set aside.
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Beat the eggs in a separate bowl and add a splash of milk.
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Dredge each piece of cube steak in the egg wash and then in the pork rind mixture.
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Heat a large frying pan over medium heat. Add a shallow amount of oil (about 1/4″ thick) into the pan so it coats the bottom. I always like to test one piece out first to assess the temperature and make adjustments to the oil. Cook the chicken fried steak nuggets in about 3-4 batches. Continue to adjust the oil temperature as needed (or change the oil out if needed). I cooked the nuggets for about 3 minutes per side and placed the cooked nuggets onto a paper towel lined plate.
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In a small pot, melt the butter over medium-low heat. Whisk in the xanthan gum (almost like you would a roux).
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Slowly whisk in the half and half until everything is combined. The gravy will thicken fairly quickly, stir continuously to prevent scorching.
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Season to taste with salt and pepper (I prefer 1 1/2 – 2 tbsp of pepper personally).
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Place the gravy in a small dish for dipping alongside a plate of keto chicken fried steak nuggets.
