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Grain-free Fried Chicken Salad

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


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




  • 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


  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.


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


  • Serving Size: 4

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