When I was diagnosed with allergies, whole courses of food seem to sprout wings and just fly out of my life! I was left with an impossible and unsafe choice…eat unsafe foods or watch others eat and wallow in sadness…
I had enough of sitting on the sidelines and watching others eat fried food. It has been more than 8 years since I’ve had fried chicken. Which is why when I was gifted an old Wesson Cookbook, the very first recipe I decided to break was Fried Chicken.
I couldn’t find a publication date on the inner flap, but it’s safe to say some of the best recipes in the world can be found within a cookbook of this age.
Do I know how to fry? No! I am skilled at many techniques, but frying is not one of them. However, as my Grandma Annie used to say, “If you can read, you can cook!” So I got to reading and cooking.
This recipe went from traditional to allergen safe by swapping the flour for my Grain Free Flour Blend, swapping out the vegetable oil, for sunflower oil, adding garlic powder, onion powder, and lemon & dill seasonings.
Fried Chicken (Gluten-Free, Allergen-Free, Grain-Free)
- 4-6 chicken tenderloins
- ½ cup grain free flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon lemon & dill seasoning or any other mild spice
- sunflower oil
- Wash chicken and set aside. In a skillet, pour enough oil to measure 1 inch deep. Heat oil to 350°F
- Mix grain free flour with salt, pepper, garlic powder, onion powder, and lemon & dill seasoning.
- Coat chicken with flour. Gently place floured chicken in oil.
- Cover skillet. Fry chicken 10 minutes on one side. Turn chicken when golden brown. Fry an additional 5 minutes.
- Remove from oil and drain on paper towels. Enjoy crispy delicious fried chicken!
The results spoke for themselves! We got a crispy, juicy, delicious chicken, that disappeared from out plates. While I usually wait and try recipes multiple times, it was requested that I post this immediately because it is “perfection”.
Here’s the recipe for the Grain-Free Flour blend I use in this recipe and in all my baking.
Grain Free Flour Blend
- Mixing bowl
- Container for storing extra flour
- 2 cups tapioca flour
- 2 cups chickpea flour
- 1 cup coconut flour
- Add tapioca flour, chickpea flour, and coconut flour to a mixing bowl. Using a large spoon, stir ingredients until well mixed.
If you’re wondering what else I make from this flour, take a look at my Instagram to see what I’ve been cooking lately.
So here’s the important question: After you pin this, will you make it as it is or will you break the recipe?
Keep scrolling and tell me what you think! I’d love to hear who you’re going to make this for or how you’re going to break the recipe.
Before You Go…
Thank you for reading, for trying this recipe, and for taking a chance on a recipe made with unique ingredients!
You’ll find it’s easy to make, and your body will feel much better after eating it. You will find your gluten-and grain loving friends going for seconds!
If you’re cooking this for someone with allergies, thank you again for supporting them. You’re an amazing friend. Pin this recipe so you can share it with those who need it, and find it later!
Please tell me how your recipe turned out when you make it. Click here to reach me directly. You can also find me on Facebook, Instagram, Twitter, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!
Come connect with others who cook without grains. Life’s better with Foodie Friends. We’d love to have you join us in Grain-Free Lifestyle And Support Community.