Cajun Fried Chicken Salad

On my way home I pass not 1 but 2 Popeye’s! If you know my eating, you know that I LOVE some good fried chicken. I remember my family always laughing because anywhere we went, I would order Fried chicken, chicken strips, fried chicken on salads… I love the crunchy breading and the textures together. Any healthy lifestyle kicks fried food out ASAP along with sugar and junk foods. It has been a long time since I have had fried chicken and tonight, I had to have it. So I left work early, came home, threw on my apron and got to work on making my own Popeye’s chicken.

Kimberly’s Cajun fried Chicken Salad


Ingredients: 
4 Chicken breasts (thawed)
1 C. Almond Flour
1 TBS Cajun seasoning (we use ‘Slap ya mama‘) If you don’t like Cajun- you can
1 tsp Garlic powder
1 tsp Sea Salt
2 tsp Cracked Black Pepper
4 TBS Coconut oil
2 Eggs

Process:
In a skillet, heat coconut oil until completely melted. Allow coconut oil to stay warm (without boiling). I kept my temperature at about 5.5 or 6 (a little above medium).

Assembly line style!

While coconut oil is heating prepare the other items in separate bowls.


Bowl 1: 2 eggs whisked

Bowl 2: Almond flour, seasoning, salt, pepper, garlic, mix well.

One at a time place your chicken breast in the egg, then in the flour and then place them in the pan. (I double dipped Brandon’s chicken and that gave it an extra crispy coat- to do this you would just repeat the process.)

Place chicken in the pan and allow it to cook at a medium temperature for 10-15 minutes. (Cut a breast in the center to make sure it is cooked all the way through.) If you notice your chicken burning, turn the temperature down to a medium low range and allow them to cook for a longer amount of time.

Because chicken breasts are all different sizes, cooking times and temps may vary. The best thing to do is to put them in the pan and watch them cook. You only want to flip them once so that the breading doesn’t fall apart.

Plate the chicken on top of a nice fresh salad and enjoy!

Mine is single breaded, the batter stays on better this way

Brandon’s Double breaded, is is really crispy and delicious.

2 thoughts on “Cajun Fried Chicken Salad

  1. I recently learned that you should dip in egg then dip in your "breading." Then, let it sit for 10 minutes. It will start to look a little wet. Then, you dip it again and it will be super crispy when you cook it. I did pork chops that way and they were AMAZING! Best pork chops I've ever had!

    Also, I wanted fried chicken the other day and all I had was a Rotisserie chicken. I threw it in the bacon grease from the morning. It was wonderful!! I actually read in my Paleo Magazine that it's good to use pork lard. HAHA. I didn't even bread it, and it was still great!

  2. Erin- That is how my momma taught me to make Fried chicken and I have never done it any other way. It is perfect!!! I am a fan of the double dip personally- I love the crunchier bites :) mmmm

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