This Gluten Free Fried Chicken Sandwich is made with good for you ingredients but tastes just like your fast food favorite. It’s complete with a fluffy bun, fresh lettuce, juicy tomatoes, tart pickled onions, tangy coleslaw and crisp pickles. Plus, as always, you can adjust the sandwich fixings to meet your preferences!
Gluten Free Fried Chicken Sandwich
Here’s what you’ll need to make your new favorite (and good for you!) chicken sandwich:
- Bun or lettuce wrap (I use O’Doughs or butter lettuce)
- Mayo (I use Primal Kitchen or Chosen Foods avocado mayo)
- Lettuce
- Tomato
- Fried Chicken (recipe below!)
- Coleslaw (recipe options below!)
- Pickles (I use Bubbie’s)
- Pickled Onions (recipe below!)
WHY CASSAVA FLOUR?
This Fried Chicken Sandwich uses my absolute favorite chicken recipe, my Cassava Flour Breaded Chicken!
While mixtures of almond flour and coconut flour are great ways to bread chicken while keeping recipes both gluten and grain free, they can sometimes turn out a bit on the grainier side. While I don’t always mind it since it still tastes delicious, I do prefer the result of breading chicken with cassava flour instead!
Not all cassava flours are created equal. Some are grainy while others are super high quality. Otto’s Naturals is the only cassava flour I use, and they were nice enough to give me a discount code for you all! Use “kaylaskitchandfix” at checkout for a discounted price. They also have free shipping on all orders! Click here to shop!
TIPS & TRICKS
In the recipe, you’ll notice that one of the first steps is to allow the chicken to sit in a mixture of coconut milk and egg wash for at least 30 minutes. The reason for this is to help the breading stick to the chicken. Another way to ensure your breading sticks well is to be sure that your skillet is coated with a good amount of oil while you cook it. This will prevent the breading from sticking to the pan or from falling off!
In addition, be sure that the oil is already hot when you place your chicken in the skillet and remove and burnt flour leftovers in the skillet between batches. Once it’s cooked, place the chicken on a drying rack or a paper towel to cool. This should help as well!
When reheating leftovers, opt for popping them in your conventional toaster oven or air fryer instead of the microwave. You can also throw it in the oven for a few minutes if that’s what you have! This will make the outside breading crispy again and will keep your chicken from getting rubbery in the microwave. No one wants that.
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
- soy free
- refined/added sugar free
- dairy free
- grain free
- Whole30 (using a lettuce wrap for a bun)
- paleo (using a compliant bun/lettuce wrap & using coconut sugar in the pickled onions)
Hungry for more?
Here are some sides that pair perfectly with these sandwiches:
- Crispy & Healthy Oven French Fries (paleo, whole30, refined sugar free, dairy free, gluten free, grain free, soy free, nut free, vegetarian, vegan)
- Paleo Sweet Potato Tots (paleo, whole30, refined sugar free, dairy free compliant, gluten free, grain free, soy free, nut free, vegetarian)
- Mini Crispy Smashed Potatoes (paleo, whole30, refined sugar free, dairy free, gluten free, grain free, soy free, nut free, vegetarian, vegan)
If you’re looking for more recipes using this chicken:
- Copycat Gluten Free Chick Fil A Chicken Nuggets (paleo, whole30, refined sugar free, dairy free, gluten free, grain free, soy free)
- Whole30 Spinach Artichoke Chicken (paleo, whole30, refined sugar free, dairy free, gluten free, grain free, soy free)
- Whole30 Crispy Buffalo Chicken (paleo, whole30, refined sugar free, dairy free, gluten free, grain free, soy free)
FOLLOW ALONG
Be sure to follow me on Instagram 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 chicken sandwich 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!
Cassava Flour Breaded Chicken
Ingredients
- 2 lbs chicken breast
- 1 egg
- ½ cup milk (I use coconut)
- ½ cup cassava flour (I use Otto's Naturals, add more as needed)
- 1 tsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- salt and pepper, to taste
- 4 tbsp avocado oil, separated (add more as needed)
Instructions
- Whisk egg and milk together in a large bowl. Place all of your chicken into the bowl, ensuring it is all covered. Place the bowl in the fridge for 30 minutes to an hour.
- Heat a pan on the stove over medium heat with avocado oil for about five minutes or until warm.
- While the pan is heating, mix together cassava flour, paprika, garlic powder, onion powder, salt and pepper in a large bowl and place next to the stove.
- Remove the chicken from the refrigerator and place the bowl next to the cassava flour mixture.
- Piece by piece, move chicken from the milk to the flour using a fork and coat each piece in the flour completely.
- Carefully transfer the chicken to the skillet and cook for 5-7 minutes on each side. Tip: if the bottom of your pan is coated in excess flour after cooking a batch, clean out pan and start the oil heating step again to achieve clean, not burnt, chicken.
- Move the chicken to a drying rack and let cool so that the coating is less likely to fall off.
Pickle Brine Coleslaw
Ingredients
- 1 bag shredded coleslaw mix
- ½ cup compliant avocado mayo (I use Primal Kitchen or Chosen Foods, can sub Greek yogurt or mayo of choice)
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard (I use The New Primal)
- 1 tbsp pickle brine
- generous squeeze of fresh lemon
- salt and pepper, to taste
Instructions
- Combine all wet ingredients together then pour over shredded coleslaw mix in a big bowl.
- Mix thoroughly until covered evenly and top with a generous amount of black cracked pepper.
Classic Coleslaw
Ingredients
- 1 bag shredded coleslaw mix
- ⅔ cup avocado mayo (I use Primal Kitchen or Chosen Foods, can sub Greek yogurt or mayo of choice)
- 2 tsp apple cider vinegar
- 2 tsp compliant mustard
- squeeze of fresh lemon
- salt and pepper
Instructions
- Combine all wet ingredients together then pour over shredded coleslaw mix in a big bowl.
- Mix thoroughly until covered evenly and top with a generous amount of black cracked pepper.
Sugar Free Pickled Onions
Ingredients
- 1 red onion, sliced thin
- ½ cup apple cider vinegar (can sub rice vinegar)
- 2 tbsp monk fruit sugar (can sub regular sugar or white coconut sugar)
Instructions
- Slice a red onion (I use a mandoline) and add to a jar.
- Heat vinegar in the microwave for 45 seconds, then pour it into the jar with the sugar then cover with a lid.
- Allow the onions to sit for 3 hours to overnight or until the onions turn bright pink in color then enjoy!
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