Cornflake "Fried" Chicken with Sauerkraut Citrus Coleslaw
Serves: 2 (but no one in my family eats a half pound of chicken, so this would serve 3-4 in my house)
  • For the chicken:
  • 1 cup unsweetened almond milk
  • 2 Tablespoons apple cider vinegar
  • ¾ teaspoon sea salt, divided
  • 1 pound boneless, skinless chicken breasts, cut lengthwise into 4 strips
  • ¾ cup cornflakes
  • ¾ cup blanched almond flour
  • ¾ teaspoon paprika
  • ¾ teaspoon freshly ground black pepper
  • For the coleslaw:
  • 1 cup raw, fermented sauerkraut
  • 1 cup shredded carrot
  • ½ jalapeño, seeded and minced
  • ½ medium red onion, sliced
  • Grated zest and juice of 1 orange
  • 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • ¼ teaspoon sea salt
  • 2 teaspoons raw honey
  1. In a medium bowl, mix together the almond milk, apple cider vinegar, and ¼ teaspoon of salt. Add the chicken, ensuring it is submerged. Cover with plastic and chill in the fridge for at least 1 hour and up to overnight. I left this out at room temp while I made the slaw and set the table.
  2. Make the coleslaw: Using a clean tea towel or a nut milk bag, wring any excess juice from the sauerkraut (reserve the juice and store it in the fridge in a jar; it makes a great gut-healing, probiotic shot). In a large bowl, mix together the sauerkraut, carrots, jalapeño, onions, orange zest and juice, olive oil, salt, and honey until well combined. Place in the fridge to let the flavors meld while you finish the chicken.
  3. Preheat the oven to 350 degrees. (I cooked this at a higher temp. I went on Convection at 375.) Line a baking sheet with unbleached parchment paper.
  4. Add the cornflakes to a large bowl. Use a wooden spoon or your hands to break up the flakes into smaller pieces, then mix in the almond flour, paprika, black pepper, and remaining ½ teaspoon salt. Remove the chicken from the milk marinade, allowing any excess to drip off. Add it to the cornflake-flour mixture and turn to coat, pressing it to adhere. Arrange the chicken strips on the prepared baking sheet, spacing them apart. Bake for 30 to 45 minutes, until browned on the bottom and cooked through (cut the largest one in half to check).
  5. Stir the coleslaw just before serving to redistribute the juices. Divide the chicken and coleslaw between 2 plates. Drizzle the chicken with hot honey, if desired and serve immediately.
Hot Honey makes 1 cup
1 cup honey
2 hot chilies (Fresno, habanero, or Thai), chopped

Combine the honey and chilies in a small pot. Bring to a simmer over medium-low heat, then reduce the heat to very low and cook for 1 hour to infuse. Remove the pan from the heat and taste; add more honey or chilies as needed. Let cool for 30 minutes, then strain through a fine-mesh sieve or cheesecloth into a glass jar. Store in the fridge for up to a month.
Recipe by Pamela Salzman at