Grain Free Breaded Chicken with Baked Sweet Potato Fries - Oh The Things Well Make!

Grain Free Breaded Chicken

Course Main Dish, Side dishes
Cuisine American



  • Prepare your chicken breasts by cutting them into the desired shapes. I like to pound the chicken with bottom of a glass to thin it out and help tenderize it.
  • If you want to make fun shaped chicken tenders for parties or holiday fun, you can use cookie cutters to help form your shapes.
  • If your cutters aren't very sharp, you may need to touch up the shapes with a knife or cooking scissors.
  • Beat an egg in a deep dish or shallow bowl.
  • Mix 1 part of coconut flour with 1 part of tapioca starch and 2 parts almond flour in another dish (Above measurements make around 3 cups of breading). Season with salt, pepper, and any other herbs of choice (parsley, garlic, oregano, and thyme are great choices). I use about 1 tsp. of salt for every 2-3 cups of grain free flour mixture, and add in some freshly ground pepper to taste.
  • Dip your chicken breasts into the egg, and then coat with the seasoned, grain free flour mixture.
  • Meanwhile, heat up some oil for frying. I like to use coconut oil or home rendered lard. Both of these oils are good, stable oils for frying.
  • Fry at medium to high heat until golden brown. Keep in mind that almonds will burn more easily than a traditional bread crumb coating. So, don't turn up the heat too high; and the thinner the chicken, the better, to assure a fully cooked tender without burning the breading.
  • Flip the chicken pieces and continue to fry until both sides are golden brown, and the center is cooked through.