One of the things I missed when starting to eat Paleo was friend chicken. I was able to replicate a pretty good version with gluten-free flour, but not using grains presented a new problem. When I learned how to make Paleo Fried Chicken without using grains, I knew I had hit the jackpot. The Quick Pickled Veggies (AKA Quickles) just amp it up even further.
How to Make Paleo Fried Chicken with Grain-Free Flour
While there are many Paleo fried chicken recipes out there that use almond flour only. I found that when I did this, the chicken didn’t have that really crispy coating because almond flour has so much fat and virtually no starch. However, when I split the amount of flour between almond and either tapioca or potato starch, it came out with that crispy coating you expect from fried chicken. Go here if you want a gluten-free version (not paleo).
The Best Way to Coat Paleo Fried Chicken
I used to use a three step coating process for fried chicken, but with all the extra moisture along with almond flour’s inherent moisture, it never got crispy. I found that dredging the chicken in the spiced flour mixture gave it just enough coating while retaining the crispness.
How to Make Spicy Paleo Fried Chicken
Spicy fried chicken has been trending for years, so if you like yours spicy, just add cayenne to the flour mixture. You can also add red pepper flakes to the Quickles marinade.
What To Serve with Paleo Fried Chicken
While it’s common to serve fried chicken with mashed potatoes, corn and other starchy sides, I prefer lighter things. A salad of fresh greens and some pickled veggies are the perfect partners. My recipe for quick pickled veggie couldn’t be easier or faster, since they pickle while you’re making the chicken. Avocado adds a little extra healthy fat and if you’re not doing paleo, you can always shave a bit of Parmigiano Reggiano over the top.
How to Cut Chicken Tenders
You can make fried chicken with breasts, cutlets or tenders. If you can only find chicken breasts, or that’s all you have in your fridge, you can easily cut tenders from regular chicken breasts. It’s really only a couple of steps.
- Cut off the actual tender. (It’s the little 1″ piece that runs along the back of the chicken breast.)
- Cut the remaining breast into pieces that are roughly the size of the tender – there are usually 3 or 4 per breast.
How I Get the Best Chicken Delivered to My Doorstep
I have been enjoying Greensbury Market chicken for almost a year now. You can get organic chicken, beef, duck, pork and lamb as well as wild-caught seafood and many other products.
How to Make Paleo Fried Chicken with Quick Pickled Veggies
- Quick Pickled Veggies
1 small fennel bulb, cored and thinly sliced
2 Persian cucumbers or 1/2 English cucumber, halved and thinly sliced
2 small radishes, thinly sliced, optional
1 carrot, julienned, spiralized or grated
1 shallot, thinly sliced and soaked in water with a pinch of salt
1 clove garlic, minced
1/2 cup white wine vinegar or unseasoned rice vinegar
1 tsp sea salt, optional
Pinch of red pepper flakes, optional for spicy
1-1.5 pounds chicken breast cutlets (if tenders are not available use chicken breasts and see *Notes)
1 1/4 cups almound flour
1 1/4 cups potato starch or tapioca starch
2 tsp sea salt plus extra for seasoning chicken
1 tsp pepper plus extra for seasoning chicken
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne
coconut oil or avocado oil for shallow frying
6 cups of mixed salad greens
1/2 cup extra virgin olive oil
1 small avocado, sliced
- Quick Pickled Veggies
- Cut and slice all veggies and place in a medium bowl. Add remaining ingredients and mix well with clean hands or tongs. Let sit while you prepare chicken and salad.
- Preheat oven to 350 degrees and place a rack on a large cookie sheet next to stovetop.
- Prepare chicken according to photos above if you weren’t able to find tenders.
- Mix dry ingredients in a pie plate or large dinner plate.
- Season chicken on both sides with salt and pepper.
- Heat 1/4 inch of oil in cast iron skillet (or other large skillet) until a pinch of flour sizzles immediately on contact with oil.
- Turn each chicken piece on all sides in the flour mixture until evenly coated then place straight into the oil.
- You may have to do a couple of batches depending on amount of chicken pieces you have.
- When they have browned on both sides transfer to the prepared cookie sheet and place in oven. Bake for 5-10 minues or until the thickest part registers 160 degrees.
- Arrange a quarter of the greens on each plate.
- Top each pile of greens with a quarter of the chicken, a quarter of the quick pickled veggies (straining off extra liquid and reserving) and a quarter of sliced avocadoes.
- Whisk the olive oil with 3 tbsp pickled veggie liquid and drizzle over the top of the salads.
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