Grain-free Fried Chicken Salad

Grain-free Fried Chicken Salad: Jessi's Kitchen

This grain-free fried chicken salad is probably one of the best things to happen to me in a while! Is that being a little dramatic? Here is a little backstory on this recipe and why I am so excited about it. First of all – I grew up in Tennessee where fried chicken is rampant and I already have a special place in my heart for fried chicken salad. I haven’t really had much resembling fried chicken in a very long time.

Secondly….I got some of the NEW Primal Kitchen RANCH in the mail last week and I knew I had to recreate one of my childhood favorites. I just wanted to make this classic dish a whole lot healthier.

Grain-free Fried Chicken Salad: Jessi's Kitchen

I have tried several variations of grain-free fried chicken but I often found it a little difficult with most nut flours because it can burn really quickly. So I decided to use the magical Otto’s Cassava Flour for this and it worked PERFECTLY! I wanted the fried chicken to have a “buttermilk” taste so I marinated it in coconut milk and vinegar to give it that tang.

If you don’t want to make a salad this chicken is great just dipped in ranch. I also just kept these in the refrigerator for a quick grab-n-go breakfast. Oh…and BUY THE RANCH DRESSING!


Grain-free Fried Chicken Salad: Jessi's Kitchen

Grain-free Fried Chicken Salad
Serves 4
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Prep Time
1 hr
Cook Time
30 min
Prep Time
1 hr
Cook Time
30 min
  1. 1 cup lite canned coconut milk
  2. 2 Tbsp red wine vinegar
  3. 1 tsp dried oregano
  4. 1 tsp sea salt
  5. 1 Tbsp chopped garlic
  6. 1.5 lbs boneless, skinless chicken breast
Dry Ingredients
  1. ¾ cup cassava flour
  2. 1 tsp dried oregano
  3. 1 tsp smoked paprika
  4. 1 tsp sea salt
Oil for Frying
  1. 2 cups coconut oil (approximately)
Optional Salad Ingredients
  1. Mixed greens
  2. Roasted Sweet Potatoes
  3. Carrots
  4. Radishes (I used watermelon)
  5. Pecans
  6. Pomegranate Seeds
  7. Ranch Dressing
  1. Combine the coconut milk, vinegar, oregano, salt and garlic in a large or ziplock bag.
  2. Cut the chicken in to 2-inch cubes and add it to the coconut milk mixture. Let it marinate for 1-2 hours and then remove from the refrigerator.
  3. Add all of the dry ingredients to a large bowl and whisk together.
  4. Take a few pieces of chicken out of the marinade and shake off the excess liquid and then toss in the flour mixture and place the coated chicken on a plate.
  5. Repeat until all the chicken is coated.
  6. Heat the oil to around 350 in a large cast iron or dutch oven pot. Add the chicken and fry about 2-3 minutes a side and the remove and place on a plate lined with paper towels.
  7. Eat the fried chicken by itself or on a bed of greens with the Primal Kitchen Ranch.
  1. I highly recommend an oil and meat thermometer for frying the chicken.
Jessi's Kitchen
Grain-free Fried Chicken Salad: Jessi's Kitchen

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