Dill Pickle Fried Chicken - Gluten-Free, Paleo
If you didn’t know any better, you’d never guess this Dill Pickle Fried Chicken is 100% gluten-free, grain-free and Paleo friendly!
Ingredients
- 2 to 2.5 pounds boneless skinless chicken thighs, or boneless, skinless breasts
- 1 teaspoon freshly-cracked black pepper
- ¾ cup dill pickle juice
- 2 cups cassava flour
- 1 cup arrowroot starch
- Kosher salt
- 2 large eggs
- 1 tablespoon vinegar-based hot sauce such as Frank’s, Crystal or Tabasco, plus extra for serving
- 2 tablespoons water
- ¾ cup avocado oil plus more if needed, for frying
- 1 lemon cut into wedges, for serving
- 1 batch Dill Pickle Mayo for serving (optional)
Instructions
- Trim chicken of excess fat and lightly score the skin side with a sharp knife. This will help the flour to stick.
- Lightly season the chicken with the pepper and transfer it to a zip-top bag set in a bowl to catch any drips. Pour in the dill pickle juice, seal the bag and refrigerate overnight.
- When ready to cook, place the cassava flour, arrowroot starch, and eggs into three separate bowls. Season the cassava flour and arrowroot starch with ¼ teaspoon salt each. Add the hot sauce and water to the eggs and whisk vigorously until frothy.
- Dredge each piece of chicken in the arrowroot starch, then dip into the egg wash, and finally dredge in the cassava flour.
- Heat a 10-inch non-stick skillet over medium-high heat. Add the avocado oil and heat for 1 to 2 minutes, until it shimmers. Working in batches, carefully add the breaded chicken, scored side-up at first, to the hot oil and cook until golden brown, about 5 minutes. Flip and cook for an additional 4 minutes, or until the thickest part registers 185F on an instant read thermometer.
- Transfer the fried chicken to the cooling rack. Lightly season with a pinch of salt and serve with hot sauce, Dill Pickle Mayo, if desired, and lemon wedges.