Gluten-Free Southern Chicken-Fried Chicken is a crispy breaded chicken breast with tender moist chicken inside. At any rate, it is a decadent and tasty dish. Needless to say, it is a classic vintage American South that is made by thinly pounding the meat and dipping it in an egg batter than a seasoned flour. Indeed, this classic meal is a must-try. 
Needless to say, if you are watching carbs then this is a splurge dish because I know it is high in carbs. Subsequently, I feel like I have to splurge every once in a while or I won’t be able to stick to grain-free, gluten-free, hydrogenated fat-free, and refined sugar-free. In any case, I am not a fan of Tabasco I prefer the taste of Cholula.
Gluten-Free Southern Chicken-Fried Chicken:
This recipe contains grain my Sage and Thyme Gluten-Free Crackers. Nonetheless, these crackers can be made up to a week in advance. Consequently, the crackers are then ground up to use almost as a substitute for Panko or like a Ritz cracker. All in all, the depth of flavor that comes from the cracker crumbs is simply divine. In truth, the sage and Thyme go so well with the chicken. In short, they were super yummy the following day cold. We ate them without a gravy or heating them up.
Furthermore, feel free to read my blog post Cassava Flour Information if you are not familiar with this ingredient. In conclusion, Amazon has Cholula, canned coconut milk, and avocado oil.
The recipe for gravy is below this recipe. Can serve with Dairy-Free Coleslaw.
Gluten-Free 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
- 2 cup Sage and Thyme Grain-Free Crackers crumbs
- 3 cups cassava flour
- 1/4 – 1/2 cup avocado oil
Directions For Breading:
First, preheat oven to 250 F. Second, 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. Next, slice your chicken breast into thin slices. Using a kitchen mallet pound the chicken thin.
Finally, fix together eggs, Cholula, coconut buttermilk, and minced garlic until combined. 
Next, put cassava crackers into a food processor and process until you have crumbs.
Finally, 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.
Next, 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.
Next, pour 1/3 of the flour mixture onto a plate. Finally, pour 1/3 of the egg mixture onto a plate. Dip steak into egg mixture then dredge into the flour mixture and repeat.
Lastly, double-dip your chicken slices.
Place dipped chicken onto a baking sheet covered in tin foil for quicker cleanup.
Batter all the steaks. Add cassava flour mixture and egg mixture when needed.
Cooking Southern Gluten-Free Chicken-Fried Chicken
Heat avocado oil on medium. Don’t add the steaks until the pan is hot. Fry steaks 3 – 5 minutes per side. Turn steaks carefully with a spatula. 
Latly, 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.
Next, continue frying chicken a few at a time. Once, cooked add to the baking sheet in the oven and continue baking. Drain steaks on to paper towels. Remove warmed chicken from oven and serve with Southern Chicken Fried Chicken Gravy and mashed potatoes, or cauliflower mash.
Gluten-Free Southern Chicken-Fried Chicken
Equipment
Ingredients
- 4 large chicken breasts
- 3 whole large eggs
- 1 1/2 cup dairy-free coconut buttermilk
- 2 tsp Cholula
- 2 minced garlic cloves or one large one
- 3 tsp pink salt
- 1 1/2 tsp pepper
- 1/2 tsp cayenne
- 1/2 tsp paprika
- 1 tsp BBQ Seasoning
- 1/2 tsp onion powder
- 2 tsp baking powder
- 2 tsp baking soda
- 2 cups Sage and Thyme Grain Free Crackers crumbs
- 3 cups cassava flour
- 1/4 - 1/2 cup avocado oil
Instructions
- First, preheat oven to 250 F.
- Second, 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.
- Next, slice your chicken breast into thin slices. Using a kitchen mallet pound the chicken thin.
- Finally, fix together eggs, Cholula, coconut buttermilk, and minced garlic until combined.
- Finally, 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.
- Next, 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.
- Next, pour 1/3 of the flour mixture onto a plate.
- Finally, pour 1/3 of the egg mixture onto a plate.
- Add more flour mixture and egg mixture as needed.
- Dip steak into egg mixture then dredge into the flour mixture and repeat.
- Lastly, double-dip your chicken slices.
- Place dipped chicken onto a baking sheet covered in tin foil for quicker cleanup.
- Batter all the steaks.
- Heat avocado oil on medium.
- 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.
- Once, cooked add to the baking sheet in the oven and continue baking.
- Drain steaks on to paper towels.
- emove warmed chicken from oven and serve with Southern Chicken Fried Chicken Gravy and mashed potatoes, or cauliflower mash.
Notes
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 456 | |
| % Daily Value * | |
| Total Fat 18 g | 28 % |
| Saturated Fat 12 g | 59 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 123 mg | 41 % |
| Sodium 785 mg | 33 % |
| Potassium 262 mg | 7 % |
| Total Carbohydrate 33 g | 11 % |
| Dietary Fiber 4 g | 16 % |
| Sugars 2 g | |
| Protein 16 g | 33 % |
| Vitamin A | 10 % |
| Vitamin C | 6 % |
| Calcium | 98 % |
| Iron | 19 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
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