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Paleo Fried Chicken Lettuce Wraps (gluten free, dairy free, egg free, grain free)

Satisfy the cravings, even with dietary restrictions.
Course Main Course

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. 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.
  • 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.