Grain-Free Fried Chicken with Buttermilk Gravy (GAPS version)
Photo by Cook Republic

My mum makes the best southern fried chicken with buttermilk gravy I?ve ever tasted. It takes comfort food to a whole new level! She often makes it for family gatherings and we pile our plates with crispy, tender chicken and creamy mashed potatoes, smother it all in buttermilk gravy made with the drippings and crispy bits from the pan, and add plenty of colourful veggies.

When our family had to go gluten free and dairy free due to food intolerances, I tweaked the recipe and still managed to make a pretty good version of mum?s – but once we went onto the GAPS Protocol* we missed out on fried chicken for a couple of years… Until I decided enough was enough, time to make a GAPS/Paleo version! So I developed this almond meal and coconut flour recipe, which we love. I shallow fry it in olive oil, then finish it off in the oven so that the coating doesn’t burn. The gravy is made with the buttermilk (dairy free or dairy version) leftover from soaking the chicken.
For those who can have buckwheat, you may want to try the buckwheat flour recipe (below the GAPS one) as it’s a bit simpler (just frypan, no oven baking), and just as yummy!

I hope you enjoy it as much as my family does.

*Note: For info about the GAPS protocol, why we ate this way for 2 years, and how it helped us to improve our gut health and heal our food intolerances, read these articles:

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