Paleo Fried Chicken with Pickled Veggies

Directions

Quick Pickled Veggies

1. Cut and slice all veggies and place in a medium bowl. Add remaining ingredients and mix well with clean hands or tongs. Let sit while you prepare chicken and salad.

Chicken

1. Preheat oven to 350 degrees and place a rack on a large cookie sheet next to stovetop.

2. Prepare chicken according to photos if you weren’t able to find tenders.

   

3. Mix dry ingredients in a pie plate or large dinner plate.

4. Season chicken on both sides with salt and pepper.

5. Heat 1/4 inch of oil in cast iron skillet (or other large skillet) until a pinch of flour sizzles immediately on contact with oil.

6. Turn each chicken piece on all sides in the flour mixture until evenly coated then place straight into the oil.

7. You may have to do a couple of batches depending on amount of chicken pieces you have.

8. When they have browned on both sides transfer to the prepared cookie sheet and place in oven. Bake for 5-10 minutes or until the thickest part registers 160 degrees.

Salad

1. Arrange a quarter of the greens on each plate.

2. Top each pile of greens with a quarter of the chicken, a quarter of the quick pickled veggies (straining off extra liquid and reserving) and a quarter of sliced avocadoes.

3. Whisk the olive oil with 3 tbsp pickled veggie liquid and drizzle over the top of the salads.