Grain-free Fried Chicken Salad

This grain-free fried chicken salad is probably one of the best things to happen to me in a while! Is that being a little dramatic? Here is a little backstory on this recipe and why I am so excited about it. First of all – I grew up in Tennessee where fried chicken is rampant and I already have a special place in my heart for fried chicken salad. I haven’t really had much resembling fried chicken in a very long time.

Secondly….I got some of the NEW Primal Kitchen RANCH in the mail last week and I knew I had to recreate one of my childhood favorites. I just wanted to make this classic dish a whole lot healthier.

I have tried several variations of grain-free fried chicken but I often found it a little difficult with most nut flours because it can burn really quickly. So I decided to use the magical Otto’s Cassava Flour for this and it worked PERFECTLY! I wanted the fried chicken to have a “buttermilk” taste so I marinated it in coconut milk and vinegar to give it that tang.

If you don’t want to make a salad this chicken is great just dipped in ranch. I also just kept these in the refrigerator for a quick grab-n-go breakfast. Oh…and BUY THE RANCH DRESSING!

Enjoy!

Grain-free Fried Chicken Salad

• Author: Jessi Heggan
• Prep Time: 25
• Cook Time: 30
• Total Time: 55
• Yield: 4 servings 1x

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Description

Grain-free fried chicken made with cassava flour and a tangy coconut milk marinade. A great healthy alternative.

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Ingredients

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Chicken

• 1 cup lite canned coconut milk
• 2 Tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp sea salt
• 1 Tbsp chopped garlic
• 1.5 lbs boneless, skinless chicken breast

Dry Ingredients

• ¾ cup cassava flour
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp sea salt

Oil for Frying

• 2 cups coconut oil (approximately)

Optional Salad Ingredients

• Mixed greens
• Roasted Sweet Potatoes
• Carrots
• Radishes (I used watermelon)
• Pecans
• Pomegranate Seeds
• Ranch Dressing

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Instructions

1. Combine the coconut milk, vinegar, oregano, salt and garlic in a large or ziplock bag.
2. Cut the chicken in to 2-inch cubes and add it to the coconut milk mixture. Let it marinate for 1-2 hours and then remove from the refrigerator.
3. Add all of the dry ingredients to a large bowl and whisk together.
4. Take a few pieces of chicken out of the marinade and shake off the excess liquid and then toss in the flour mixture and place the coated chicken on a plate.
5. Repeat until all the chicken is coated.
6. Heat the oil to around 350 in a large cast iron or dutch oven pot. Add the chicken and fry about 2-3 minutes a side and the remove and place on a plate lined with paper towels.
7. Eat the fried chicken by itself or on a bed of greens with the Primal Kitchen Ranch.

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Notes

• I highly recommend an oil and meat thermometer for frying the chicken.

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Nutrition

• Serving Size: 4

Keywords: grain-free fried chicken, cassava fried chicken, gluten-free fried chicken,