A healthy, Paleo recipe for fried chicken with pickled veggies and a salad.

INGREDIENTS

  • Quick Pickled Veggies

  • 1 small fennel bulb, cored and thinly sliced

  • 2 Persian cucumbers or 1/2 English cucumber, halved and thinly sliced

  • 2 small radishes, thinly sliced, optional

  • 1 carrot, julienned, spiralized or grated

  • 1 shallot, thinly sliced and soaked in water with a pinch of salt

  • 1 clove garlic, minced

  • 1/2 cup white wine vinegar or unseasoned rice vinegar

  • 1 tsp sea salt, optional

  • Pinch of red pepper flakes, optional for spice

  • Chicken

  • 1-1.5 pounds chicken breast cutlets (if tenders are not available use chicken breasts and see *Notes)

  • 1 1/4 cups almond flour

  • 1 1/4 cups potato starch or tapioca starch

  • 2 tsp sea salt plus extra for seasoning chicken

  • 1 tsp pepper plus extra for seasoning chicken

  • 1 tsp onion powder

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1/2 tsp cayenne

  • coconut oil or avocado oil for shallow frying

  • Salad

  • 6 cups of mixed salad greens

  • 1/2 cup extra virgin olive oil

  • 1 small avocado, sliced

DIRECTIONS

  • Quick Pickled Veggies
  • Cut and slice all veggies and place in a medium bowl. Add remaining ingredients and mix well with clean hands or tongs. Let sit while you prepare chicken and salad.
  • Chicken
  • Preheat oven to 350 degrees and place a rack on a large cookie sheet next to stovetop.
  • Prepare chicken according to photos above if you weren’t able to find tenders.
  • Mix dry ingredients in a pie plate or large dinner plate.
  • Season chicken on both sides with salt and pepper.
  • Heat 1/4 inch of oil in cast iron skillet (or other large skillet) until a pinch of flour sizzles immediately on contact with oil.
  • Turn each chicken piece on all sides in the flour mixture until evenly coated then place straight into the oil.
  • You may have to do a couple of batches depending on amount of chicken pieces you have.
  • When they have browned on both sides transfer to the prepared cookie sheet and place in oven. Bake for 5-10 minutes or until the thickest part registers 160 degrees.
  • Salad
  • Arrange a quarter of the greens on each plate.
  • Top each pile of greens with a quarter of the chicken, a quarter of the quick pickled veggies (straining off extra liquid and reserving) and a quarter of sliced avocadoes.
  • Whisk the olive oil with 3 tbsp pickled veggie liquid and drizzle over the top of the salads.