Description
Grain-free fried chicken made with cassava flour and a tangy coconut milk marinade. A great healthy alternative.
Ingredients
Scale
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
Instructions
- Combine the coconut milk, vinegar, oregano, salt and garlic in a large or ziplock bag.
- 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.
- Add all of the dry ingredients to a large bowl and whisk together.
- 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.
- Repeat until all the chicken is coated.
- 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.
- Eat the fried chicken by itself or on a bed of greens with the Primal Kitchen Ranch.
Notes
- I highly recommend an oil and meat thermometer for frying the chicken.
Nutrition
- Serving Size: 4
Keywords: grain-free fried chicken, cassava fried chicken, gluten-free fried chicken,