Dill Pickle Fried Chicken Gluten Free Grain Free Paleo Whole30 Primal Gourmet Easy Recipe

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!

Course Dinner
Cuisine American
Keyword dill pickle fried chicken, gluten free, paleo
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 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)


  1. Trim chicken of excess fat and lightly score the skin side with a sharp knife. This will help the flour to stick.
  2. 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.

  3. 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.
  4. Dredge each piece of chicken in the arrowroot starch, then dip into the egg wash, and finally dredge in the cassava flour.
  5. 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.
  6. 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.