11 Delicious Mock Chicken Fried Steak Recipes

Dive into the comforting world of mock chicken fried steak with these 11 mouthwatering recipes that promise all the crispy, savory goodness without the meat! Perfect for busy weeknights or when you’re craving something hearty, these dishes are sure to delight your taste buds and simplify your meal planning. Keep reading to discover your next favorite comfort food classic!

Classic Mock Chicken Fried Steak with Gravy

Now, who said you need chicken to enjoy the crispy, golden goodness of a fried steak? Dive into this vegetarian twist that’ll have even the meat-lovers at your table begging for seconds. It’s all about that crunch, baby!

Ingredients

• 1 cup all-purpose flour (because, let’s face it, it’s the MVP of frying)
• 1 tsp garlic powder (for that sneaky flavor kick)
• 1 tsp onion powder (its best buddy in crime)
• 1/2 tsp paprika (a little smoky, a little sweet)
• 1/2 tsp salt (the unsung hero of every dish)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)
• 1 cup buttermilk (the secret to tenderness)
• 2 large eggs (room temp, they mix better, trust me)
• 4 portobello mushroom caps (the star of the show, cleaned and stems removed)
• 1/2 cup vegetable oil (for frying, because we’re not shy)
• 2 cups vegetable broth (for the gravy, because gravy is life)
• 2 tbsp all-purpose flour (yes, again, for thickening that glorious gravy)
• 1/2 cup heavy cream (because why not?)

Instructions

1. In a shallow dish, whisk together 1 cup flour, garlic powder, onion powder, paprika, salt, and black pepper. This is your flavor station.
2. In another dish, beat the buttermilk and eggs until smooth. Welcome to the dunk tank.
3. Dip each mushroom cap first in the flour mixture, then the buttermilk mixture, and back in the flour. Coat it like it’s going out in a snowstorm.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers (about 375°F). Test with a pinch of flour—if it sizzles, you’re golden.
5. Fry the mushrooms for about 3-4 minutes per side until they’re as golden as a sunset. Don’t crowd the pan; give them space to shine.
6. Transfer to a paper towel-lined plate to drain. Patience, grasshopper—let them rest.
7. For the gravy, whisk 2 tbsp flour into the hot skillet. Cook for 1 minute, stirring constantly. It’s like making a roux, but easier.
8. Slowly pour in the vegetable broth and heavy cream, whisking like your life depends on it. Bring to a simmer and cook until thickened, about 5 minutes.
9. Season the gravy with salt and pepper to taste. Yes, now you can ‘to taste’—you’ve earned it.

Serve this mock chicken fried steak smothered in gravy, and watch as the crispy exterior gives way to a tender, juicy mushroom center. Pair it with mashed potatoes for a hug in a plate, or go rogue and slap it between two slices of bread for the ultimate sandwich experience.

Spicy Mock Chicken Fried Steak with Jalapenos

Craving something that kicks like a mule but tastes like heaven? Let me introduce you to a dish that’s bound to spice up your life—literally. This Spicy Mock Chicken Fried Steak with Jalapenos is not for the faint of heart, but oh boy, is it worth the sweat!

Ingredients

• 1 cup all-purpose flour (because, let’s face it, gluten-free just doesn’t cut it here)
• 1 tsp salt (the coarser, the better—I like to hear it crunch)
• 1 tsp black pepper (freshly ground, unless you’re in a pinch)
• 1 tsp cayenne pepper (for that ‘why is my mouth on fire?’ effect)
• 2 eggs (room temp, unless you enjoy cold eggs sticking to your fingers)
• 1 cup breadcrumbs (panko for the win—extra crunch, extra fun)
• 4 mock chicken steaks (because we’re keeping it kind but fierce)
• 2 jalapenos, sliced (seeds in if you dare, out if you scare)
• 1/2 cup vegetable oil (extra virgin olive oil is too posh for this fry-up)

Instructions

1. Preheat your oil in a large skillet over medium-high heat until it shimmers like a mirage in the desert—about 350°F.
2. Mix flour, salt, black pepper, and cayenne in a shallow dish. This is your flavor bomb—handle with care.
3. Beat the eggs in another dish. Think of it as the glue holding your crispy dreams together.
4. Place breadcrumbs in a third dish. Yes, we’re going full assembly line here.
5. Dredge each mock chicken steak in the flour mixture, then dip in the eggs, and finally coat with breadcrumbs. Press gently to ensure the crumbs stick like gossip.
6. Fry each steak in the hot oil for about 3-4 minutes per side, or until golden brown and crispy. No peeking—let them fry in peace.
7. Remove and drain on paper towels. This step is crucial unless you enjoy oily surprises.
8. Top with sliced jalapenos right before serving. Because why not turn up the heat?

Ladies and gents, what you’ve got here is a crunch that echoes through the ages, paired with a heat that builds like a good story. Serve it with a side of cool ranch dressing to tame the beast, or go wild and drizzle with hot sauce for an extra kick. Either way, your taste buds are in for a ride.

Vegan Mock Chicken Fried Steak with Almond Milk Gravy

Unbelievably, we’ve cracked the code to a vegan dish that’ll have even the staunchest carnivores doing a double-take. This Vegan Mock Chicken Fried Steak with Almond Milk Gravy is a game-changer, blending comfort food nostalgia with plant-based brilliance.

Ingredients

• 1 cup vital wheat gluten (the secret to that meaty texture we’re after)
• 1/4 cup nutritional yeast (for that cheesy, umami kick)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp onion powder (its best friend)
• 1 cup unsweetened almond milk (my fridge is never without it)
• 1 cup vegetable broth (low-sodium, so you’re the boss of seasoning)
• 1/2 cup all-purpose flour (the trusty binder)
• 1/2 cup breadcrumbs (panko for extra crunch, if you’re feeling fancy)
• 2 tbsp olive oil (extra virgin, because we’re extra like that)
• Salt and pepper to taste (but let’s not be shy, okay?)

Instructions

1. In a large bowl, whisk together vital wheat gluten, nutritional yeast, garlic powder, and onion powder.
2. Slowly add almond milk and vegetable broth to the dry ingredients, stirring until a dough forms. Tip: If it’s too sticky, a bit more gluten will save the day.
3. Knead the dough for 5 minutes on a floured surface, then let it rest for 10 minutes. Patience is a virtue, especially here.
4. Divide the dough into 4 pieces, flattening each into a steak shape about 1/2 inch thick.
5. Heat olive oil in a skillet over medium-high heat (350°F if you’re checking).
6. Coat each steak in flour, then dip in almond milk, and finally dredge in breadcrumbs. Tip: Double-dipping equals double the crunch.
7. Fry each steak for 4-5 minutes per side, until golden brown and crispy. Tip: Don’t crowd the pan—give them space to shine.
8. Serve hot, smothered in almond milk gravy. Make it rain gravy, folks.

Magically, this dish delivers a crispy exterior with a tender, juicy inside that’ll make you question everything. Pair it with mashed potatoes for the ultimate comfort meal, or go rogue and stuff it in a sandwich. Either way, you’re winning.

Gluten-Free Mock Chicken Fried Steak

Ever had one of those days where you’re craving something hearty and comforting, but your body’s like, ‘Nope, gluten is not invited to this party’? Well, buckle up, buttercup, because we’re about to make your gluten-free dreams come true with a mock chicken fried steak that’s so good, it’ll have you questioning if it’s actually gluten-free.

Ingredients

• 1 cup almond flour (because it’s the MVP of gluten-free baking)
• 1/2 cup tapioca flour (for that perfect crispiness)
• 1 tsp garlic powder (the more, the merrier, I say)
• 1 tsp onion powder (its bestie, garlic powder, wouldn’t be complete without it)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (for a little kick)
• 1 large egg (I prefer room temp eggs here—they’re just easier to work with)
• 1/4 cup unsweetened almond milk (or any milk you fancy)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 gluten-free mock steak (because, obviously)

Instructions

1. In a shallow bowl, whisk together the almond flour, tapioca flour, garlic powder, onion powder, salt, and black pepper. This is your dry mix—keep it close.
2. In another bowl, beat the egg with the almond milk until well combined. This is your wet mix—equally important.
3. Heat the olive oil in a large skillet over medium heat (about 350°F). You’ll know it’s ready when a pinch of flour sizzles upon contact.
4. Dip the mock steak into the wet mix, then dredge it in the dry mix, making sure it’s fully coated. Shake off any excess—this isn’t a snowstorm.
5. Carefully place the coated steak into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and crispy. No peeking too often—let it do its thing.
6. Once done, transfer the steak to a paper towel-lined plate to drain any excess oil. Patience is key here—let it rest for a minute.

Kick your feet up and marvel at your creation. The outside is gloriously crispy, while the inside stays tender and juicy. Serve it up with a side of mashed cauliflower for a guilt-free comfort meal that’ll have everyone asking for seconds.

Southern Style Mock Chicken Fried Steak

Ready to dive into a dish that’s all about comfort without the cluck? Our Southern Style Mock Chicken Fried Steak is here to prove that plant-based can pack a punch, with all the crispy, gravy-smothered goodness you crave. Let’s get cooking!

Ingredients

• 1 cup all-purpose flour (because sometimes, classic is best)
• 1 tbsp smoked paprika (for that smoky whisper of flavor)
• 1 tsp garlic powder (no vampires here, just good taste)
• 1/2 tsp salt (the unsung hero of every dish)
• 1/4 tsp black pepper (freshly ground, if you’re feeling fancy)
• 1 cup unsweetened almond milk (or any milk that moos—or doesn’t—your choice)
• 1 tbsp apple cider vinegar (for a little tang in your step)
• 4 large portobello mushroom caps (the meaty stars of the show)
• 1/2 cup vegetable oil (for frying up dreams)
• 2 cups vegetable broth (the liquid gold for our gravy)
• 2 tbsp cornstarch (to thicken things up, literally)

Instructions

1. In a shallow bowl, whisk together the flour, smoked paprika, garlic powder, salt, and black pepper. This is your flavor armor—make it proud.
2. In another bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly, creating a buttermilk vibe.
3. Dip each portobello cap into the almond milk mixture, then dredge in the flour mixture, ensuring it’s fully coated. Repeat for a double layer of crunch.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F). Carefully add the coated mushrooms. Fry for 3-4 minutes per side, or until golden brown and crispy.
5. Remove the mushrooms and place them on a paper towel-lined plate to drain any excess oil. Keep them warm.
6. In the same skillet, whisk together the vegetable broth and cornstarch over medium heat. Bring to a simmer, stirring constantly, until the gravy thickens—about 5 minutes.
7. Pour the gravy over the fried mushrooms just before serving. For an extra touch, sprinkle with a little extra smoked paprika.

Kindly behold the masterpiece: crispy on the outside, tender on the inside, and smothered in a gravy that’ll make you forget all about the chicken. Serve it atop a heap of mashed potatoes or between two slices of toasted bread for a sandwich that means business.

Mock Chicken Fried Steak with Mushroom Gravy

Y’all ready to dive into a dish that’s all about comfort without the cluck? Today, we’re whipping up a vegetarian twist on a Southern classic that’ll have you questioning why it’s called ‘chicken’ fried steak in the first place. Get ready for a plate of crispy, savory goodness smothered in a rich mushroom gravy that’s downright addictive.

Ingredients

• 1 cup all-purpose flour (because sometimes, the simplest choice is the best)
• 1 tsp garlic powder (for that kick that whispers, ‘I mean business’)
• 1 tsp onion powder (the unsung hero of depth)
• 1/2 tsp smoked paprika (for a hint of mystery and smoke)
• 1/2 tsp salt (the cornerstone of flavor)
• 1/4 tsp black pepper (freshly ground, because we’re not savages)
• 1 cup unsweetened almond milk (or whatever milk makes your heart sing)
• 1 tbsp apple cider vinegar (the secret tang that ties it all together)
• 4 portobello mushroom caps (the star of the show, cleaned and stems removed)
• 2 tbsp extra virgin olive oil (my go-to for everything from salads to sautés)
• 2 cups vegetable broth (homemade if you’re fancy, store-bought if you’re human)
• 1 tbsp cornstarch (the magic thickener)
• 1 tbsp water (just plain old H2O)

Instructions

1. Preheat your oven to 375°F because we’re about to get crispy.
2. In a shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. This is your flavor armor.
3. In another dish, mix the almond milk and apple cider vinegar. Let it sit for a minute to curdle into buttermilk’s cooler cousin.
4. Dip each mushroom cap into the milk mixture, then dredge in the flour mixture, ensuring it’s fully coated. Shake off the excess like you’re shaking off bad vibes.
5. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the mushrooms and cook for 3-4 minutes per side until golden brown. Don’t crowd the pan—give them space to shine.
6. Transfer the mushrooms to a baking sheet and bake for 10 minutes to ensure they’re cooked through and extra crispy.
7. While the mushrooms bake, whisk the cornstarch into the water to make a slurry. Pour the vegetable broth into the same skillet you used for the mushrooms and bring to a simmer.
8. Stir in the cornstarch slurry and simmer for 2-3 minutes until the gravy thickens. Season with salt and pepper if needed, but taste first—remember, we’ve already seasoned the mushrooms.
9. Serve the crispy mushrooms hot, smothered in the mushroom gravy. For an extra touch, sprinkle with fresh herbs or serve over a bed of mashed potatoes.

Velvety gravy meets crispy, meaty mushrooms in this dish that’s a hug on a plate. Whether you’re serving it up for a cozy dinner or impressing guests with your vegetarian prowess, this mock chicken fried steak is a conversation starter that tastes as good as it sounds.

Low-Carb Mock Chicken Fried Steak

So, you’re trying to keep it low-carb but your soul is screaming for some comfort food, huh? Well, buckle up, buttercup, because this Low-Carb Mock Chicken Fried Steak is about to rock your world without rocking your carb count.

Ingredients

• 1 lb ground chicken (because we’re keeping it light but mighty)
• 1 cup almond flour (for that perfect, crispy crust)
• 2 eggs (I like mine at room temp—it’s just a thing I do)
• 1 tsp garlic powder (because flavor town is a must-visit)
• 1/2 tsp salt (just enough to make it pop)
• 1/4 tsp black pepper (for a little kick)
• 1/4 cup avocado oil (my heart-healthy hero)
• 1/2 cup heavy cream (for a gravy that’ll make you weep)
• 1/2 cup chicken broth (the unsung hero of depth)

Instructions

1. In a bowl, mix the ground chicken, garlic powder, salt, and pepper until well combined. Shape into 4 equal-sized patties.
2. Beat the eggs in a shallow dish. Place the almond flour in another shallow dish.
3. Dip each chicken patty into the beaten eggs, then coat thoroughly with almond flour.
4. Heat avocado oil in a large skillet over medium-high heat (about 350°F—hot enough to sizzle but not smoke).
5. Fry the patties for 4-5 minutes per side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet; give them space to shine.
6. Remove the patties and set aside. In the same skillet, pour in the heavy cream and chicken broth, scraping up any browned bits for extra flavor.
7. Simmer the gravy for 3-4 minutes, until slightly thickened. Tip: Stir constantly to prevent any lumps from crashing the party.
8. Pour the gravy over the patties and serve immediately. Tip: For an extra touch, garnish with fresh parsley or a sprinkle of paprika.

Get ready to dive into a dish that’s crispy on the outside, tender on the inside, and smothered in a gravy that’s richer than your uncle’s jokes. Serve it over a bed of mashed cauliflower for the ultimate low-carb comfort meal.

Mock Chicken Fried Steak with Creamy Pepper Sauce

Let’s face it, we’ve all had those days where we crave something indulgent yet don’t want to deal with the guilt or the meat. Enter this whimsical twist on a classic that’ll have you doing a double-take—no chickens were harmed in the making of this ‘steak’!

Ingredients

• 1 cup all-purpose flour (because, let’s be honest, it’s the backbone of frying)
• 1 tbsp smoked paprika (for that ‘I know what I’m doing’ vibe)
• 1 tsp garlic powder (the more, the merrier, I say)
• 1/2 tsp salt (fine, sea salt if you’re feeling fancy)
• 1/4 tsp black pepper (freshly ground, unless you’re in a pinch)
• 1 cup unsweetened almond milk (or any plant-based milk that’s chilling in your fridge)
• 1 tbsp apple cider vinegar (the secret tang agent)
• 4 large portobello mushroom caps (the star of the show, cleaned and stems removed)
• 2 tbsp extra virgin olive oil (my go-to for almost everything)
• 1 cup vegetable broth (low sodium, unless you like living on the edge)
• 1/2 cup coconut cream (the lush base for our sauce)
• 1 tbsp whole grain mustard (for a little attitude)

Instructions

1. Preheat your oven to 375°F because we’re about to get crispy.
2. In a shallow bowl, whisk together the flour, smoked paprika, garlic powder, salt, and black pepper. This is your flavor armor.
3. In another bowl, mix the almond milk and apple cider vinegar. Let it sit for a minute to curdle—it’s science, baby.
4. Dip each mushroom cap into the milk mixture, then dredge in the flour mixture. Make sure it’s fully coated; we’re not making half-hearted steaks here.
5. Heat the olive oil in a large skillet over medium heat. Once hot, add the mushrooms. Cook for 3-4 minutes per side until golden brown. Don’t crowd the pan; give them space to shine.
6. Transfer the mushrooms to a baking sheet and bake for 10 minutes. This ensures they’re cooked through and extra crispy.
7. While the mushrooms bake, whip up the sauce. In the same skillet, add the vegetable broth, coconut cream, and mustard. Simmer for 5 minutes until slightly thickened. Stir constantly to avoid any sauce tantrums.
8. Serve the mushrooms hot, smothered in the creamy pepper sauce. Oh, the texture? Crispy on the outside, tender on the inside, with a sauce that’s rich with a peppery kick. Try serving it over mashed potatoes for a comfort food duo that’s hard to beat.

Quick and Easy Mock Chicken Fried Steak

Who knew that whipping up a comfort food classic could be this simple and fun? Our Quick and Easy Mock Chicken Fried Steak is here to save your dinner plans with minimal fuss and maximum flavor.

Ingredients

• 1 cup all-purpose flour (because let’s face it, it’s the backbone of this dish)
• 1 tsp salt (for that essential flavor kick)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)
• 1 egg (I swear by room temp eggs for better mixing)
• 1/2 cup milk (whole milk makes it richer, but any works)
• 4 mock chicken patties (the star of the show, obviously)
• 1/4 cup vegetable oil (extra virgin olive oil is my go-to, but any high smoke point oil will do)

Instructions

1. In a shallow dish, whisk together the flour, salt, and pepper. This is your flavor base, so mix it well.
2. In another dish, beat the egg and milk together until fully combined. This mixture is what gives the coating its golden glory.
3. Heat the oil in a large skillet over medium-high heat (350°F if you’re using a thermometer). You want it hot but not smoking.
4. Dip each mock chicken patty first in the flour mixture, then the egg mixture, and back in the flour. This double coating is the secret to that crave-worthy crunch.
5. Carefully place the coated patties in the hot oil. Fry for about 3-4 minutes per side, or until golden brown and crispy. Don’t crowd the pan—give them space to shine.
6. Transfer the fried patties to a paper towel-lined plate to drain any excess oil. This step keeps them crispy, not greasy.

Zesty, crispy, and utterly satisfying, this mock chicken fried steak is a textural dream with a flavor that punches above its weight. Serve it atop a heap of mashed potatoes with a side of green beans for a plate that screams comfort, or get creative and make it the star of a hearty sandwich.

Mock Chicken Fried Steak with Onion Rings

So, you’re craving that crispy, golden goodness of chicken fried steak but want to keep it plant-based? Buckle up, buttercup, because we’re about to dive into a mock version that’ll have you doing a double-take. And because we’re extra, we’re throwing in some onion rings to make it a meal that’s basically a hug on a plate.

Ingredients

• 1 cup all-purpose flour (because, let’s face it, it’s the MVP of frying)
• 1 tbsp smoked paprika (for that smoky whisper of flavor)
• 1 tsp garlic powder (no vampire worries here)
• 1/2 tsp salt (the unsung hero of every dish)
• 1/4 tsp black pepper (freshly ground, because we’re fancy)
• 1 cup unsweetened almond milk (or any plant milk that’s chilling in your fridge)
• 1 tbsp apple cider vinegar (for a little tangy twist)
• 4 mock steak patties (your favorite brand, because we’re not here to judge)
• 2 large onions, sliced into rings (the more, the merrier)
• 1 cup panko breadcrumbs (for that extra crunch)
• Vegetable oil for frying (enough to make your cardiologist frown)

Instructions

1. In a large bowl, whisk together the flour, smoked paprika, garlic powder, salt, and black pepper. This is your dry team, ready for action.
2. In another bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly—this is your buttermilk stand-in, and it’s magic.
3. Dip each mock steak patty into the dry mixture, then the wet, and back into the dry. This double-dip ensures a crust that’s crunchier than your aunt’s opinions.
4. Heat vegetable oil in a deep skillet to 375°F. Fry the patties for 3-4 minutes per side, or until they’re golden brown and looking irresistible.
5. For the onion rings, dip each ring into the remaining wet mixture, then coat with panko breadcrumbs. Fry in the same oil for 2-3 minutes, or until they’re as golden as a summer tan.
6. Drain everything on a wire rack over paper towels—this keeps them crispy, not soggy, because nobody likes a soggy onion ring.

Every bite of this mock chicken fried steak is a crunchy, savory delight, with the onion rings adding a sweet and crispy contrast. Serve it with a side of vegan gravy for dipping, or go wild and make a sandwich out of it. Either way, it’s a dish that’s sure to impress, even the meat-lovers in your life.

Healthy Baked Mock Chicken Fried Steak

Vegging out never tasted so good! Dive fork-first into this Healthy Baked Mock Chicken Fried Steak, where crunch meets health in a deliciously deceptive dance. Perfect for those days when you’re craving comfort food but your gym membership is giving you the side-eye.

Ingredients

• 1 cup almond flour (because regular flour is so last season)
• 1 tbsp smoked paprika (for that ‘I know my spices’ vibe)
• 1 tsp garlic powder (the more, the merrier, I say)
• 1/2 tsp salt (sea salt, if you’re feeling fancy)
• 1/4 tsp black pepper (freshly ground, unless you’re in a hurry)
• 2 large eggs (room temp, unless you like waiting)
• 1 tbsp water (tap is fine, but if you’re using artisanal, I won’t judge)
• 4 mock chicken patties (the star of the show, obviously)
• 2 tbsp olive oil (extra virgin, because we’re all about that purity)

Instructions

1. Preheat your oven to 375°F because patience is a virtue, especially in baking.
2. In a shallow bowl, whisk together almond flour, smoked paprika, garlic powder, salt, and black pepper. This is your flavor party—don’t skimp on the invites.
3. In another bowl, beat the eggs with water until they’re as unified as a boy band. This is your glue, so make it count.
4. Dip each mock chicken patty into the egg mixture, then dredge in the almond flour mixture. Coat it like it’s going out in style.
5. Place the coated patties on a baking sheet lined with parchment paper. Drizzle with olive oil because we’re fancy like that.
6. Bake for 20 minutes, then flip each patty with the care of a cat burglar. Bake for another 15 minutes or until golden and crispy.
7. Let them rest for 5 minutes. Yes, it’s hard, but good things come to those who wait.

Now, not only does this mock chicken fried steak crunch like the real deal, but it also packs a flavor punch that’ll have you questioning why you ever bothered with the original. Serve it atop a heap of mashed cauliflower for a low-carb love story, or slice it up for a salad that actually satisfies.

Conclusion

Zesty flavors and comforting textures await in our roundup of 11 Delicious Mock Chicken Fried Steak Recipes! Perfect for home cooks seeking plant-based twists on a classic, each recipe promises satisfaction without compromise. Dive in, find your favorite, and don’t forget to share your thoughts in the comments or pin your top picks on Pinterest. Happy cooking!