2 lb lightly pounded boneless skinless chicken breasts
1 cup “buttermilk” alternative (dairy free 1 Tbl lemon juice to unsweetened coconut milk)
1 large egg
2/3 cup gluten free flour (Pamela’s baking mix, Artesian flour, or your favorite GF flour blend)
1 Tbl garlic powder
1 tsp Celtic Sea Salt
1 tsp sweet paprika
1/2 tsp chili powder blend
1–2 cups coconut oil
Mix coconut milk and lemon. Let mixture sit for 5 minutes to thicken. Add egg into dairy-free “buttermilk” and mix.
Rinse off chicken and pat dry. In a glass dish, marinate chicken breasts in “buttermilk” for 1-4 hours. Refrigerate covered in plastic wrap.
Heat deep skillet, cast iron works great, on medium high heat.
Mix flour and seasonings together.
Take chicken from marinade and dredge in flour mixture.
Once oil is hot place chicken in skillet and cook for 2-3 minutes on each side, depending on thickness of chicken cutlet.
Cool on wire rack.
Great served hot, room temp or cold!
Watch Video: https://youtu.be/dWj34uIt9ck
- Prep Time: 15 minutes
- Cook Time: 6-8 minutes