Grain-Free Fried Chicken

October 30, 2011 · 24 comments

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GF Fried Chicken

If you are following a grain-free diet it is a challenge to prepare a dish that requires breading. I’ve tried using the almond flour but I find that it is too heavy.  Using any variety of spices that you may have on hand and good fats this recipe offers a simple and quick way to prepare fried chicken that is both healthy and satisfying. Your kids will love it!

In my low fat days I would never cook fried foods. But now that I know which fats to use for high heat cooking I am confident that this is a healthy meal. Tallow from grass fed animals a good saturated fat with plenty of vitamin D which aids in mineral absorption. It is full of CLA which is a very healthy trans fat.

Numerous studies have indicated that CLA is an anti-cancer agent that fights a wide variety of tumors, including bladder, brain, skin, breast, colon and prostate. It appears that CLA blocks initiation, promotion and metastasis — three of the four stages of cancer. Additionally, CLA has been found to lower LDL levels, and prevent bone loss. CLA has also been found to attenuate allergic dermatitis in mice.

Eating ethically and humanely raised animals for food is satisfying physically, emotionally and spiritually. In the face of rhetoric from all corners, the USDA, American Heart, etc., it is clear that animals raised on pasture offer us nutrient dense foods that are unsurpassed. Especially the fat.

Grain-Free Fried Chicken

Ingredients

Equipment

  • Large fry pan

Instructions

  1. Rinse the chicken breasts
  2. Using a sharp knife slice the breast in half horizontally so that you have two thinner cutlets
  3. Slice all the cutlets this way
  4. Sprinkle the coconut flour onto a flat plate
  5. Break the egg into a shallow bowl and beat
  6. Dredge the chicken cutlet in the egg making sure to cover it completely
  7. Place the cutlets onto the coconut flour one at a time and season with salt, garlic and any other spices to taste
  8. Dredge the cutlet in the coconut flour covering both sides completely
  9. In a large skillet melt the tallow on medium heat
  10. Place the breaded cutlets in the pan and cook until the outer edges are white and the bottom is well browned
  11. Flip the cutlets over and brown on the other side
  12. This takes about 6 -7 minutes on the first side and 5 minutes on the second side
  13. You can always cut one open to make sure they are done
  14. Serve immediately

This post is linked to: Sugar Free Sunday, My Meatless Monday, Savory Sunday, Monday Mania, Mangia Monday, Real Food 101, Melt in Mouth Monday,Meatless Monday, Hunk A Meat Monday, Homemaker Monday, Mouthwatering Monday, Homestead Barn Hop, Tuesday at the Table, Tuesday Tasty Tidbits, Tasty Tuesday, Hearth & Soul Hop, Made From Scratch Tuesday, Tempt my Tummy Tuesday, Traditional Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, What’s Cooking Wednesday, Healthy 2Day, Cast Party Wednesday, Gluten-Free Wednesday, What’s Cooking Wednesday, Real Food Wednesday,These Chicks Cooked, Foodie Wednesday, Full Plate Thursday, Creative Juice Thursday, Tastastic, Pennywise Platter, Foodie Friday, Freaky Friday, Fresh Bites Friday, Friday Favorites, Fight Back Friday, Potluck Friday, Friday Food. Living Well Blog Hop

 

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Tropical Traditions Gold Label Virgin Coconut Oil

1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
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{ 20 comments… read them below or add one }

1 Tina Malone October 31, 2011 at 1:16 pm

This looks great!  I will be making it this week and will post the results!  I have tried and tried to come up with a good, grain-free fried chicken and have only had mediocre results.  I can’t wait to try this.

Reply

2 Jill October 31, 2011 at 2:16 pm

Hi Tina,
Thanks for your comments.Please let me know how it goes! Be sure to use a good saturated fat with a high smoke point.

Reply

3 Frankozi28 October 31, 2011 at 3:50 pm

Would this work for fish also?                   Fran

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4 Jill October 31, 2011 at 5:27 pm

Hi Fran,
Yes, absolutely. I will be posting about fish soon! I do this will any fillet.

Reply

5 Beyondthepeel October 31, 2011 at 10:32 pm

HI Jill, What a nice idea for fried chicken. We don’t eat fried chicken, I don’t think it’s as popular in canada, but your dish looks really great. Definitely worth a try.

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6 Anita Stafford November 1, 2011 at 12:15 am

Your chicken looks delicious! I have not cooked with coconut flour, but I think it is worth checking out. Thanks for the recipe!

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7 Alissa Ditta November 1, 2011 at 4:53 pm

Thanks for sharing this interesting recipe!  I’ve never even heard of Tallow before.  Sounds really interesting and your chicken certainly looks delicious!

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8 Sanghamitrabhattacherjee November 2, 2011 at 1:33 am

This is must on your weekend menu! Looks so yummy! Great blog and lovely recipe! Thanks for sharing.

Hope to see you on my blog:)

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9 Mary Hudak-Collins November 2, 2011 at 3:27 pm

I have always made mine just a little different, but look forward to trying your recipe.  Thanks for sharing :)

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10 Linda Etherton November 3, 2011 at 2:31 am

That looks great, Jill.  I wonder if coconut oil or palm shortening could be used instead of tallow.  I haven’t made fried chicken in years.

Reply

11 Jill November 4, 2011 at 5:30 pm

Hi Linda,
Palm shortening is only as good as how it was processed. A reputable company like Tropical Traditions makes shortening by mechanical means. Other companies may use chemicals so I would be careful about that.

Tallow or lard is best because it can withstand the high heat of frying. Coconut oil doesn’t have as high a smoke point.

Reply

12 Gen Cornish November 4, 2011 at 4:20 pm

So happy to find your blog through Foodie Friday.  This fried chicken looks so wonderful; I can’t wait to try.  Like the idea of doing this with fish also and look forward to your upcoming post on that.  I will be back. 

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13 Jill November 4, 2011 at 5:26 pm

Thanks for your kind words! If you are avoiding grains, this breading is amazing!

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14 Jen November 4, 2011 at 6:57 pm

Fried Chicken!  These look good!  My fried chicken doesn’t look as pretty as yours . . . will have to try!

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15 Miz Helen November 5, 2011 at 3:08 pm

Hi Jill,
Your Grain Free Fried Chicken looks very moist and delicious. Thank you so much for sharing with Full Plate Thursday and come back soon!
Miz Helen

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16 Martha November 5, 2011 at 11:15 pm

We had this for dinner tonight, using lard. It was easy to make, and well received in our family. We had some of the “breading” left over, which we added to the pan after all of the chicken had cooked. That, too, was delicious. Thanks for sharing this recipe – it’s a keeper for us!

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17 Anonymous November 6, 2011 at 12:58 am

Who doesn’t love fried chicken?  Yummy!  Thanks so much for coming back each week.  I send people to your site all the time.  You have so much information and I just like the way it is laid out.  I may have told you that but…..I guess it doesn’t hurt to hear it again…haha.  How is the grain free challenge going for your readers?  

Reply

18 Jill November 6, 2011 at 1:27 am

Hi Susan,
Thanks so much for your kind words! Your site is very nice too! The grain-free challenge is over and many have told me that it went well for them!

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19 April Harris November 6, 2011 at 9:23 am

Your fried chicken looks lovely and golden – and as well as being beneficial for health I imagine the coconut flour would give it a wonderful flavour too. Thank you for sharing this recipe with the Hearth and Soul hop. 

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20 Amy @ A Little Nosh November 6, 2011 at 10:44 pm

Thanks for linking up at A Little Nosh this week!

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