Paleo Fried Chicken Lettuce Wraps (gluten free, dairy free, egg free, grain free)
Satisfy the cravings, even with dietary restrictions.
Ingredients
Chicken marinade
- 12 boneless skinless chicken thighs
- 1/2 cup coconut cream
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Breading
- 1 1/2 cups almond flour
- 3/4 cup coconut flour
- 1/4 cup tapioca flour/starch
- 1 tbsp salt
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp black pepper
Other elements
- lettuce cups
- pickles
- sliced sweet onion
- favorite bbq sauce (I use Carolina gold sauce for this)
- coleslaw or just shredded cabbage
- avocado oil for frying
Instructions
Marinate the chicken
- In a bowl, whisk together the coconut cream, lemon juice, and seasonings for the marinade. Add the chicken and toss to coat. Let sit at room temperature for 1 hour.
Bread and fry the chicken
- Turn your oven to 375 °F. In a large bowl, whisk together the breading ingredients. Put a skillet or frying pan on medium/medium-low heat with 1/2in of avocado oil in the bottom. Bring to frying temp - about 400 °F.
- One at a time, remove the chicken thighs from the coconut milk. Let them drip or gently pat with a paper towel to reduce moisture content a little (but don't make them dry completely). Coat in the breading, and fry for 3-4 minutes each side, until the breading is golden brown (chicken will not be cooked all the way). Fry in smaller batches so the pieces aren't touching otherwise it'll be a soggy mess.
- Place the chicken on a baking sheet with a cooling rack on it so air can circulate all around the chicken. Once the chicken has all been fried, put in the oven and cook until done.
Prep and serve
- Assemble the lettuce wraps by laying down a cup of lettuce, then the slaw/cabbage, pickles, onions, sliced chicken, and sauce.