Tropical Traditions - Recipe - Gluten Free Fried Chicken

Gluten Free Fried Chicken

Gluten-free Fried Pastured Chicken served with
Bhutanese Red Rice and broccoli.

Prepared by Marianita Shilhavy
Photo by Jeremiah Shilhavy

Marinade:

1/4 cup soy sauce
1/4 cup coconut water vinegar
1/4 cup lemon juice
1/2 teaspoon ground black pepper
1/4 cup water

1 whole cut chicken
1/2 cup coconut flour
1/2 cup tapioca flour or cornstarch
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
2 eggs
Coconut oil*, for frying

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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Could you give the egg and yogurt proportions? Thanks!

# Posted By Mark | 5/22/08 4:41 AM

This is a great dish! It has been forever since I've had FRIED chicken. I was surprised how easy it was and how well the bread crumb mixture stuck to the chicken. I did improvise a bit on the seasonings, but just because I didn't have all of the ones called for in the recipe. This coconut oil has really made eating healthy so much more enjoyable!

# Posted By Tammy Rodriguez | 7/6/08 5:52 PM

When I saw a recipe for Gluten Free Fried Chicken I immediately "clicked"
I noticed that soy sauce was the first ingredient for the marinade. I am not sure that you are aware of this or if perhaps this is a different
I am always looking for G/F recipes and items as my cousins 2 year old son has been diagnosed with Celiac Disease.
Thank You for the lovely recipe, I will send this to her with a note for using soy sauce substitue
M. Maltman

# Posted By Maryann | 11/14/09 4:40 PM

Um...were you referring to this recipe: http://www.freecoconutrecipes.com/recipe_Gluten_Free_Fried_Chicken.htm ? This one here is not gluten free (bread crumbs).

We generally do not use soy in our recipes. The ones we accept are the traditionally fermented products like soy sauce, which is traditionally fermented for over 6 months before consuming. We are all about "traditional" foods, and traditional soy products used for thousands of years in Asia are generally fermented. But one should always use an organic fermented soy sauce, as most of the soy crop in the U.S. today is genetically modified. You can substitute salt for the soy sauce if you don't want to use it, and just increase the other liquid ingredients to make up for it. It'll still turn out great. :)

# Posted By Sarah | 11/14/09 5:41 PM

Look closely in your supermarket for wheat free soy sauce. My wife is gluten intolerant and as long as we use a wheat-free soy she is fine.

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