This recipe is grain free, dairy free, refined sugar free. Since finding cassava flour I have been able to revamp many of my recipes to be grain free and absolutely yummy. What a difference cassava flour has made to my life and my recipes. I now feel like I can make anything. Many of the times I don’t feel that you can taste the difference. Like this one. My son said, “Mom are you sure you used cassava flour?” I fried my chicken in Avocado oil but you could also use grapeseed oil.
2 cups cassava flour
1/4 cup tapioca flour
2 1/2 tablespoon my BBQ Seasoning
1 1/2 cup coconut milk
2 teaspoons lemon juice
4 lbs chicken
Avocado oil to fry
Blend together cassava flour, tapioca flour and BBQ seasoning set aside. Blend together coconut milk and lemon juice let sit 10 minutes. After 10 minutes add 3 beaten eggs to coconut milk. Cut chicken into strips. Dip chicken strips one into the liquid and then into the flour and seasoning. Repeat. Put about an inch of avocado oil or grapeseed oil into a frying. Fry approximately 2 minutes per side depending on how large or small you cut your strips.
This dish goes well with dairy free, refined sugar free coleslaw. Optional you can add 1 – 2 teaspoon of Chalula into the coconut milk mixture for a spicier chicken strip. Try with BBQ Sauce, Hickory BBQ Sauce, French Onion Dip, Maple Mustard Sauce, Chimichuri Sauce, Creamy Tex-Mex Dressing, Tex-Mex Taco Sauce, Mustard Orange Horsey Sauce, or Homemade Ketchup. Serves 8