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Gluten Free "Fried" Chicken Sandwiches with Honey Mustard Slaw

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 1-1½ lbs boneless skinless chicken breasts
  • 1 C Cassava Flour
  • 1/2 C Tapioca Flour
  • 1 lg egg
  • 1 Tbsp water
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 gluten free buns
  • Garnishes tomato, lettuce, onion, pickle, avocado, etc.
  • Avocado or olive oil spray (if air frying)
  • Avocado or olive oil (if pan frying)

Honey Mustard Coleslaw

  • 1 bag coleslaw mix
  • 1/4 C whole30 or paleo mayonnaise
  • 1/4 c dijon mustard
  • 2 tbsp spicy brown mustard
  • 2 tbsp honey
  • 1 tsp garlic powder

Instructions
 

  • For the Chicken: Pound out each chicken breast to be 1/2 inch thick or less. Then cut the breasts to make 4 sandwich pieces. Cutting into uniform sizes will keep your cooking times consistent.
  • Prepare the Dredging Station: When ready to cook, place the cassava flour, tapioca flour & spices in a bowl. Whisk to combine. In a separate bowl, whisk the egg with 1 tbsp of water.
  • Dredge each piece of chicken into the egg wash, shake off the excess before coating it in the flour mixture. Then repeat. Take the flour coated chicken back into the egg wash. The coating should start to look a little pasty, then dredge for a second time in the flour mixture. Then move right into your preferred method of cooking below.
  • Air Fryer Method: Set the Air Fryer to 375 degrees F. Add the dredged chicken breasts to the air fryer & spray generously with avocado or olive oil cooking spray. Cook for 9 minutes. Using tongs, flip the chicken, spray with cooking oil and air fry for an addition 8 or 9 minutes.
    Pan Fry Method *My Preferred method* : In a dutch oven or large pot, heat avocado, coconut or olive oil over medium to high heat. The oil should be about 1/4 - 1/2 inch high in the pan. Once heated, place the dredged chicken in the pan & cook for 3-4 minutes, flip and repeat. Then flip the chicken again and cook each side for an addition 2-3 minutes as a secondary fry.
    Oven Bake Method: Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Place the dredged chicken on the baking sheet. Place in Oven & Cook for 10 minutes. Flip the chicken and bake for another 8-10 minutes.
  • For the Coleslaw: In a large bowl, combine the mayo, Dijon, grainy mustard, honey and garlic powder. Add the coleslaw mix and toss to coat.
  • Buns: Not required but I highly recommend toasting your buns! Place the buns on a baking sheet, face up. Slather on ghee (if dairy free) or butter and place under the broiler in the oven for 3-5 minutes or until toasty. Keep a close eye!
  • To Serve: Place one fried chicken on a bun, top with desired toppings & honey mustard coleslaw. Recommend serving with oven baked sweet potato fries.

Notes

If serving littles: These are healthified chicken nuggets! After cooking, chop the chicken breast into strips or nuggets & Serve with your kiddos favorite dipping sauce.