Gluten Free Fried Chicken

Close up picture of crispy chicken on a white scalloped plate.

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Moist, juicy and tender Gluten Free Fried Chicken.

Prep Time14

Cook Time16

Total Time30

Course: Dinner, Meals

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 686kcal

Author: Allianna Moximchalk

Cost: $15

Equipment

Pan
tongs
Sheet pan

Ingredients

5 ounces Siete chips I like the ones in the green or blue bag. I get mine from Thrive Market. If you use my link you can save $40 on your first order.
1/3 cup Ghee or butter
1 pound chicken Breast or thighs work. I get all of our chicken from Butcher Box.
1/2 cup Cassava flour Split into two bowls with 1/4 cup in each cup. Do not try using another flour. I get all of my cassava flour from Thrive Market. Use my link and save $40.
2 Eggs
1 tsp Garlic powder
1/4 tsp Sea salt

Instructions

Preheat the oven to 400 degrees F. Pat dry the chicken. If you are using thighs, trim the thighs. If you are using breasts, I like to butterfly (cut my breasts so they are thinner.) Set the chicken aside.
Place the tortilla chips in a zip block bag and roll a rolling pin over them to break them up. Now add the tortilla flour to 1/4 cup of the cassava flour. Mix the remaining cassava flour in a bowl with the salt and garlic powder.
Now, whisk together an egg.
Grab a sheet pan and set the bowls out of the cassava tortilla mixture, eggs and cassava flour.
Dip the chicken into the cassava mixture first, then the egg mixture, then in the tortilla chip mixture. Be sure to make sure the whole piece of chicken is covered. Set the piece aside on the baking sheet. Reheat each step until all of the bread is dipped.
Now, add the ghee into the frying pan on medium high heat. Once the ghee is melted add the chicken to the pan for 4 minutes. Then, flip the chicken and cook for an additional 4 minutes.
Once each piece is done, put the chicken on a new sheet tray. Once you cook every piece of chicken, place the chicken in the oven for 7 minutes or until the chicken reaches an internal temperature of 165 degrees F.

Notes

Servings: This recipe yields approximately 2-3 servings.

Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed.

Storage: You can store this recipe in the fridge for up to 5 days.

Alternatives: If you are not dairy free, you can use butter. You can also use any corn chips if you do not have Siete chips. Just note, Siete are my favorite :)

Nutrition