This gluten free and dairy free Fried Chicken is easy to make and couldn’t be more delicious while being made from just simple ingredients.
Fried Chicken
What You’ll Need:
Click the ingredient name for the exact product I use and recommend for this recipe!
- Chicken Breast
- Flour (either Cassava or Gluten Free)
- Onion Powder
- Garlic Powder
- Paprika
- Salt
- Egg
- Water
- Avocado Oil
- Baking Powder (if using gluten free flour version)
Thoughts & Tips:
- Oil must be hot before adding chicken.
- Add to paper towel lined sheet after cooking, with the side that was cooked last facing up OR opt to place it on a cooling rack so that no heat/moisture is trapped.
- If drying on a paper towel, flip the chicken while it cools.
- Add to an air fryer to crisp as desired after cooking or for reheating leftovers.
- Thin slices of chicken make for a crisper outcome.
- If you tap the coating it should be crispy on the outside before removing from the pan.
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free (both versions)
- grain free (cassava flour version)
- dairy free (both versions)
- nut free (both versions)
- tree nut free (both versions)
- refined sugar free (both versions)
- added sugar free (both versions)
- paleo (cassava flour version)
- Whole30 (cassava flour version)
A Perfect Pair
No crispy chicken is complete without a sauce to dip it in! Here are a couple of my favorites:
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
FOLLOW ALONG
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Fried Chicken
Ingredients
Paleo & Grain Free Version (also Gluten Free & Dairy Free)
- 1 ½-2 lbs chicken breast, sliced thin
- ¾ cup cassava flour (+ 2 tbsp for the chicken breast, NOT the breading) (I use Otto's Naturals Cassava Flour)
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp paprika
- salt, generous but to taste
- 1 egg
- 1 ¼ cup water
- avocado oil, for frying
Gluten & Dairy Free Version
- 3 lbs chicken breast, sliced thin
- 1 cup flour (+ ¼ cup for the chicken breast, NOT the breading) (I use Bob's Red Mill 1:1 Gluten Free Flour)
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp paprika
- salt, generous but to taste
- ½ tsp baking powder
- 1 egg
- 1 cup water
- avocado oil, for frying
Instructions
- Prepare your chicken into filets or strips, ensuring to cut each piece into a thin slice as it will help your chicken get crispier.
- Combine flour, onion powder, garlic powder, paprika, salt, egg and water (+ baking power if using the gluten free flour recipe version) and mix until fully combined.
- In a separate bowl, coat the chicken in the remaining flour.
- In a large pan on the stove, add avocado oil to the bottom and turn the heat onto medium.
- Once the oil is hot, one by one, take a piece of flour coated chicken and cover it in the breading mixture. Be sure each piece is completely covered. You may need to use a fork to press the breading onto the chicken.
- Add breaded chicken to the pan and fry each side until golden. The oil should be hot enough that it slightly sizzles when the chicken is added. Be sure not to over crowd your pan as that will make it harder to flip your chicken (I usually do 3 pieces at a time).
- Once golden and the breading is solid/crispy, flip each piece of chicken to fry the other side until it is golden as well.
- Once fully cooked, remove the chicken from the pan and place on either a paper towel or a cooling rack with towel underneath it.
- If you'd like to recrisp your chicken, quickly pop it in the air fryer for a few minutes. Does the trick every time!
Notes
- Oil must be hot before adding chicken.
- Add to paper towel lined sheet after cooking, with the side that was cooked last facing up OR opt to place it on a cooling rack so that no heat/moisture is trapped.
- If drying on a paper towel, flip the chicken while it cools.
- Add to an air fryer to crisp as desired after cooking or for reheating leftovers.
- Thin slices of chicken make for a crisper outcome.
- If you tap the coating it should be crispy on the outside before removing from the pan.
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