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Gluten Free Fried Chicken Recipe Photo. Photo by Jeremiah Shilhavy, all copyrights reserved. Prepared by Marianita Shilhavy.
Gluten-free Fried Pastured Chicken served with
Bhutanese Red Rice and broccoli.

Prepared by Marianita Shilhavy
Photo by Jeremiah Shilhavy

Marinade:

1 day or 1 hour in advance: Whisk all marinade ingredients together and pour into a large zip lock bag. Set aside.

Wash the chicken then pat dry. Place the chicken in the bag containing the marinade and refrigerate for 1 hour or overnight.

Preheat the oven to 375 degrees F.

After the chicken has marinated combine the coconut flour, tapioca flour, garlic salt and ground black pepper in a small bowl. Beat the eggs and set aside.

Dip each piece of chicken in the eggs and dredge to coat in the flour mixture. Repeat until all pieces are coated.

In a large frying pan heat the needed amount of coconut oil at medium heat. Lightly fry the chicken for about 3 minutes on each side.

Transfer the chicken to a jelly roll pan or cookie sheet and bake it for 35-45 minutes or until chicken is fully cooked.

Serve with steamed vegetables as side dish.

*You may also combine the coconut oil with half palm shortening to avoid overheating the oil and smoking.

Posted by Marianita Shilhavy

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Looks great. I will have to try this. That reminds me... we'll be needing more coconut oil! I love that stuff!
# Posted By Miss Rachel | 9/23/09 9:20 PM
YUM!!
# Posted By LC | 11/29/09 3:25 PM
Any ideas for a replacement for the soy sauce. I won't eat anything made with soy, and this recipe looks very delicious. I would like to try it. I wonder if just leaving out the soy would work.
# Posted By Diana | 9/27/11 10:17 PM
@Diana, try tamari. For a gluten free dish, it must NOT contain soy sauce.
# Posted By Christine | 9/28/11 9:01 AM
Gluten free soy sauce is available.
# Posted By Sarah:) | 9/28/11 12:02 PM
Thanks for the comments. I do eat gluten free, not because of sensitivity to gluten, but because it is healthier for diabetics. I do not eat any grains, either. Isn't Tamari a grain product?
I do not eat soy because it is a GMO food, and also, I have read that it is not a healthy food to eat unless it is fermented.
I think I will just try the recipe minus the soy sauce!
# Posted By Diana | 9/28/11 8:58 PM
What about coconut aminos to replace the soy?
# Posted By sarena | 10/4/11 8:37 AM
Cooked for my family and we loved it,
# Posted By KB | 3/12/12 12:20 PM
Tamari is a fermented soy sauce that is created during the process of making misto. Tamari is made with all soybeans, no wheat alcohol added.
# Posted By Joan | 3/30/12 7:35 PM
Are they worth making if you don't marinade them, would they be too bland?
# Posted By Christine | 4/12/12 12:06 PM
Some miso is made with wheat. Tamari must be labeled wheat free and aged at least one year, and, yes GMO free.

Suggest salt (to taste) and a sprinkling of Eden Shake at serving....after my lifetime of experience w/allergies.
# Posted By nxsy | 4/12/12 12:29 PM
You can purchase gluten-free tamari sauce, but the coconut aminos are great. This recipe sounds great - I'll have to try it!
# Posted By Donna | 4/19/12 9:04 AM
Coconut aminoes works AWESOME in this recipe!
# Posted By Keb | 1/24/13 2:27 PM
Just received gold label virgin coconut oil. Help. What's the easyest way to incorporate it into daily meals? Mine is like a jar of lard. Suggesstions???
# Posted By Bonnie W | 3/7/13 8:11 PM
I used coconut oil to deep fry and it foamed all over the place!
# Posted By Kathy E | 9/23/13 4:39 PM
I always use Balsamic vinegar in place of soy sauce and even sometimes in place of wine. It ads a nice tangy flavor that nobody can quite figure out! Aha, a secret ingredient!
# Posted By Jaye | 1/20/14 8:56 AM
A great substitute for soy is balsamic finger, cut the quantity in half as its strong or olive brine (the juices in the can or jar of olives you have)
# Posted By Diana | 2/23/14 8:53 AM
Turned out lovely! Thank you for the recipe. My whole family loved it.
# Posted By Rachelle | 3/15/14 7:27 PM

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