by kaylaskitchandfix 8 Comments
My favorite way to add protein to any meal is with my versatile and good for you gluten and grain free Whole30 Cassava Flour Breaded Chicken.
Cassava Flour Breaded Chicken
I first made this chicken recipe to go with, but quickly discovered how good it tasted on salad and even alone just as chicken fingers. It’s super versatile and 100% delicious!
Here are a few must try recipes of mine using this chicken:
- Crispy Buffalo Chicken
- Chicken Milanese
If you’re looking for a sauce to dip chicken fingers in, click here for my Whole30 complaint and better for you Special Sauce!
Why cassava flour?
While mixtures of almond flour and coconut flour are great ways to bread chicken while keeping recipes both gluten and grain free, they can sometimes turn out a bit on the grainier side. While I don’t always mind it since it still tastes delicious, I do prefer the result of breading chicken with cassava flour instead!
Not all cassava flours are created equal. Some are grainy while others are super high quality. Otto’s Naturals is the only cassava flour I use, and they were nice enough to give me a discount code for you all! Use “kaylaskitchandfix” at checkout for a discounted price. They also have free shipping on all orders! Click here to shop!
Tips & Tricks
In the recipe, you’ll notice that one of the first steps is to allow the chicken to sit in a mixture of coconut milk and egg wash for at least 30 minutes. The reason for this is to help the breading stick to the chicken. Another way to ensure your breading sticks well is to be sure that your skillet is coated with a good amount of oil while you cook it. This will prevent the breading from sticking to the pan or from falling off!
In addition, be sure that the oil is already hot when you place your chicken in the skillet and remove and burnt flour leftovers in the skillet between batches. Once it’s cooked, place the chicken on a drying rack or a paper towel to cool. This should help as well!
When reheating leftovers, opt for popping them in your conventional toaster oven or air fryer instead of the microwave. You can also throw it in the oven for a few minutes if that’s what you have! This will make the outside breading crispy again and will keep your chicken from getting rubbery in the microwave. No one wants that.
Follow Along
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Cassava Flour Breaded Chicken
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Main Course
Servings 4
Ingredients
- 2 lbs chicken breast
- 1 egg
- ½ cup milk (I use coconut)
- ½ cup cassava flour (I use Otto's Naturals, add more as needed)
- 1 tsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- salt and pepper, to taste
- 4 tbsp avocado oil, separated (add more as needed)
Instructions
Whisk egg and milk together in a large bowl. Place all of your chicken into the bowl, ensuring it is all covered. Place the bowl in the fridge for 30 minutes to an hour.
Heat a pan on the stove over medium heat with avocado oil for about five minutes or until warm.
While the pan is heating, mix together cassava flour, paprika, garlic powder, onion powder, salt and pepper in a large bowl and place next to the stove.
Remove the chicken from the refrigerator and place the bowl next to the cassava flour mixture.
Piece by piece, move chicken from the milk to the flour using a fork and coat each piece in the flour completely.
Carefully transfer the chicken to the skillet and cook for 5-7 minutes on each side. Tip: if the bottom of your pan is coated in excess flour after cooking a batch, clean out pan and start the oil heating step again to achieve clean, not burnt, chicken.
Move the chicken to a drying rack and let cool so that the coating is less likely to fall off.
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Reader Interactions
Comments
Michele Kus
Kayla I’m going to make this tonight. It looks amazing! Can you please tell me what dipping sauce you have pictured here? Thank you.Reply
- kaylaskitchandfix
Hi! If you ever need a quick response be sure to message me on Instagram so I see it as soon as possible! This is my “special sauce” pictured! I hope you loved the recipe and can’t wait to hear what you thought!
Reply
- Camille
Love this! Made the recipe without any changes and it came out great! Love that next time I could add to the breading different seasonings to match whatever meal I want. Thanks Kayla!Reply
- kaylaskitchandfix
I loooove the idea of adding whatever spices you want to match the recipe you’re using this for! So happy you love this recipe as much as I do. 🙂 Thanks so much, Camille!
Reply
- Marisa
Absolutely loved this!
I have a son with a corn and gluten allergy and he has never had chicken tenders and this was SUCH a treat for us all!
I even used this for fish two weeks ago but used less garlic and didn’t have coconut milk on hand so just dipped in some water and worked ok.
I omitted the egg today as well because we have only just started reintroducing egg to his diet.
It is delish!
4yr old, 2yr old, and parent approved!
thank you!Reply
- kaylaskitchandfix
This made my heart happy to read! I am so thrilled that your son can now have chicken tenders. 🙂 You’ll have to give my oven baked chicken nuggets a try as well since they don’t use any egg either! Thank you so so so much, Marisa! 🙂
Reply
- Sondos Sabbagh
This is exactly very similar to my recipe only I add Greek yogurt instead of milk but will be trying out the milk in the recipe tonight for dinner. I’m following you all the way from Dubai 🙂Reply
- kaylaskitchandfix
Hi from across the world!! Hope you loved the recipe! 🙂
Reply
