For the summer, I’m really trying to limit my grain consumption, including rice and, tragically, scones.
I recently purchased chicken to begin re-introducing them to my diet. Since it’s also a day with a free afternoon, I decided to try grain-free fried chicken.
This recipe was quick, easy, and oh so good! Clean up is a breeze… unless turmeric gets on the counter. Don’t get turmeric on the counter.
Which brings me to my next point. Not only is this chicken grain, dairy, and egg free, it features the “Queen of Spices”: turmeric.
And it’s tasty!
It makes everything yellow (including counters), hence the golden chicken.
This savory chicken would be great paired with asparagus, carrots, and lime cilantro rice… if you aren’t avoiding grains.
Grain-free Golden Chicken Tenders
1/8 c. Coconut flour
1/4 c. Almond meal/flour
1-1 1/2 tsp. coarse sea salt
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1- 1 1/2 tsp. Turmeric
Coconut oil (3 Tbs.)
1/2 cup almond milk
1 large raw chicken breast cut into 1/2 in. slices or 1 pound raw chicken tenders.
- Mix the flours and spices in a bowl and then pour onto a plate.
- In a shallow bowl, pour almond milk.
- Pour enough oil into a large skillet to cover the bottom. (Tip: Too much oil will make the chicken soggy, so watch for that. You can always add oil as you are cooking, if they start to stick.)
- Heat skillet on med heat. Dip chicken tenders in milk, then in flour/spice mixture, coating on both sides. Place in skillet.
Cook on medium to medium-high heat for about ten minutes on both sides, until the coating is crispy and internal temperature is 165 F. (Tip: if the chicken is cooked, but the coating isn’t crispy, increase heat to high to quickly get that crunch.)
Serve warm and enjoy!