Southern Chicken Fried Chicken

I love writing recipes and coming up with something new. When I asked my husband what he wanted for Father’s Day he said Chicken Fried Chicken. So I had to come up with a recipe for Chicken Fried Chicken. It is similar to Chicken Fried Steak. If you are watching carbs then this is a splurge dish because I know it is high in carbs. I feel like I have to splurge every once in a while or I won’t be able to stick to grain-free, refined sugar-free. I am not a fan of Tabasco I prefer the taste of Cholula.

This recipe contains grain my Sage and Thyme grain free crackers. These crackers can be made up to a week in advance. The crackers are then ground up to use almost as a substitute for Panko or like a Ritz cracker. The depth of flavor that comes from the cracker crumbs is simply divine. The sage and Thyme go so well with the chicken. My family could not believe that this was grain free. This is currently my husband’s favorite recipe. Plus they were super yummy the following day cold. We ate them without a gravy or heating them up.

The recipe for gravy is below this recipe. Can serve with American Baked Beans, Dairy Free Coleslaw. I did not post the Nutritional Facts as let’s face it this has a ton of calories and a ton of carbs.

Southern Chicken Fried Chicken

Ingredients:

4 large chicken breasts

3 large eggs

1 1/2 cup dairy free coconut buttermilk

2 teaspoon Cholula

2 minced garlic cloves or one large one

3 teaspoons pink salt

1 1/2 teaspoons pepper

1/2 teaspoon cayenne

1/2 teaspoon paprika

1 teaspoon BBQ Seasoning

1/2 teaspoon onion powder

2 teaspoons baking powder

2 teaspoons baking soda

1 1/2 cup Sage and Thyme Grain Free Crackers crumbs

2 cups cassava flour

1/4 – 1/2 cup avocado oil

Directions:

Preheat oven to 250 F. Wrap two baking sheets in tin foil as this will make for easier cleanup. One cookie sheet will be for the dipped chicken fried chicken the other will be for the cooked chicken fried chicken. Slice your chicken breast into thin slices. Using a kitchen mallet pound the chicken thin. Mix together eggs, Cholula, coconut buttermilk and minced garlic until combined. Put cassava crackers into a food processor and process until you have crumbs. Pour cracker crumbs, cassava flour, salt, cayenne, paprika, onion powder, garlic powder, baking powder, and baking soda, sage, thyme, BBQ seasoning into a gallon sized plastic bag. Shake the bag back and forth until thoroughly mixed. Make a conveyor belt line with egg mixture and flour mixture. Here is what I do. Pour 1/3 of the flour mixture onto a plate. Pour 1/3 of the egg mixture onto a plate. Dip steak into egg mixture then dredge into the flour mixture and repeat. Yes, you will double dip your chicken slices. Place dipped chicken onto a baking sheet covered in tin foil for quicker cleanup. Batter all the steaks.

Heat up a frying pan with avocado oil. Don’t add the steaks until the pan is hot. Fry steaks 3 – 5 minutes per side. Turn steaks carefully with a spatula. Remove steaks to a baking sheet. If you are worried about the cooked chicken getting cold while you continue to fry the rest of the chicken fried chicken, then place on the second baking sheet and place in the oven to keep warm. Continue frying chicken a few at a time. When they are cooked add to the baking sheet in the oven and continue baking. Drain steaks on to paper towels. Once all chicken fried chicken is cooked. Remove warmed steaks from oven and serve with Southern Chicken Fried Chicken Gravy and mashed potatoes, or cauliflower mash, Turnip Mash or Carrots and Turnip Mash.