Organic Southern Fried Chicken Mini Fillets (Seed Oil Free)

Name: Organic Southern Fried Chicken Mini Fillets (Seed Oil Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes approximately 20 servings (4-5 pieces per serving)
Cuisine: American
Ingredients: 1700g (about 3.75 lbs) Organic chicken breast; 300g (about 2.5 cups) Organic wheat flour; 150g (about 1 cup) Organic fine cornmeal; 60g (about 0.5 cups) Organic tapioca starch; 1000ml (about 4 cups) Avocado oil for frying; 60g (about 4 tablespoons) Organic coconut oil; 12g (about 2 teaspoons) Sea salt; 8g (about 2 teaspoons) Aluminum-free baking powder; 3g (about 1 teaspoon) Organic black pepper; 6g (about 2 teaspoons) Organic onion powder; 4g (about 1.5 teaspoons) Organic garlic powder; 6g (about 2 teaspoons) Organic paprika; 2g (about 0.5 teaspoons) Organic cayenne pepper; 500ml (about 2 cups) Organic whole milk; 30ml (about 2 tablespoons) Organic apple cider vinegar

This commercial product contains inflammatory seed oils (rapeseed oil and sunflower oil) plus processed additives like disodium diphosphate and fortified flour. Our DIY version eliminates all seed oils, replacing them with avocado oil for frying and coconut oil in the breading, while using organic ingredients and traditional spices for authentic Southern fried flavor.

Based on: Southern Fried Chicken Breast Mini Fillets · Makes approximately 20 servings (4-5 pieces per serving) · Serving: 4-5 mini fillets (about 85g)

Why This Recipe is Seed Oil Free

Commercial Southern Fried Chicken Breast Mini Fillets from Sainsbury's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.

The original Southern Fried Chicken Breast Mini Fillets may also contain artificial dyes. Check it on DyeFreeCheck to find out.

Ingredients

Organic chicken breast

1700g (about 3.75 lbs) · Organic Valley or Mary's Free Range Organic Chicken Breast

Primary protein source, cut into mini fillet strips for even cooking and crispy coating coverage

Organic wheat flour

300g (about 2.5 cups) · Bob's Red Mill Organic Unbleached White Flour

Main breading base that creates the crispy exterior coating when combined with other flours

Organic fine cornmeal

150g (about 1 cup) · Arrowhead Mills Organic Yellow Cornmeal

Adds signature Southern fried texture and golden color, creates extra crunch in the coating

Organic tapioca starch

60g (about 0.5 cups) · Anthony's Organic Tapioca Starch

Improves coating adhesion and creates extra crispy texture without gluten development

Avocado oil for frying

1000ml (about 4 cups) · Chosen Foods 100% Pure Avocado Oil

High smoke point healthy fat for deep frying, replaces inflammatory rapeseed and sunflower oils

Organic coconut oil

60g (about 4 tablespoons) · Nutiva Organic Virgin Coconut Oil

Adds richness to breading mixture and helps spices adhere, melted and mixed into flour

Sea salt

12g (about 2 teaspoons) · Redmond Real Salt Fine Sea Salt

Essential seasoning that enhances all other flavors and helps draw moisture for crispy coating

Aluminum-free baking powder

8g (about 2 teaspoons) · Rumford Aluminum-Free Baking Powder

Replaces chemical raising agents, creates light airy coating texture

Organic black pepper

3g (about 1 teaspoon) · Simply Organic Ground Black Pepper

Classic Southern fried chicken spice that adds heat and aromatic complexity

Organic onion powder

6g (about 2 teaspoons) · Simply Organic Onion Powder

Provides savory umami depth without fresh onion moisture that would compromise coating

Organic garlic powder

4g (about 1.5 teaspoons) · Simply Organic Garlic Powder

Adds aromatic pungency and rounds out the savory flavor profile

Organic paprika

6g (about 2 teaspoons) · Simply Organic Sweet Paprika

Provides signature reddish color and mild sweet pepper flavor characteristic of Southern fried chicken

Organic cayenne pepper

2g (about 0.5 teaspoons) · Simply Organic Cayenne Pepper

Adds authentic Southern heat and spice complexity

Organic whole milk

500ml (about 2 cups) · Organic Valley Whole Milk

Creates buttermilk-style marinade for tenderizing chicken and helping breading adhere perfectly

Organic apple cider vinegar

30ml (about 2 tablespoons) · Bragg Organic Apple Cider Vinegar

Acidulates the milk to create buttermilk effect, tenderizes protein and enhances flavor

Instructions

Step 1. Cut 1700g organic chicken breast into mini fillet strips approximately 7-8cm long and 2cm thick (about 80-90 pieces total). Uniform size ensures even cooking. Pat completely dry with paper towels to remove surface moisture that prevents breading adhesion.

Step 2. Create buttermilk marinade by combining 500ml organic whole milk with 30ml apple cider vinegar in a large bowl. Whisk gently and let stand 5 minutes until slightly thickened. Submerge chicken pieces completely, cover, and refrigerate 2-4 hours minimum (overnight is ideal for maximum tenderness).

Step 3. Prepare the seasoned breading by whisking together 300g organic wheat flour, 150g organic fine cornmeal, 60g organic tapioca starch, 12g sea salt, 8g baking powder, 3g black pepper, 6g onion powder, 4g garlic powder, 6g paprika, and 2g cayenne in a large shallow dish. Mix thoroughly for 2-3 minutes to ensure even spice distribution - clumping will create uneven flavor.

Step 4. Melt 60g coconut oil until just liquid (not hot) and drizzle into the flour mixture. Rub between your fingers to create small, even pebbles throughout the flour - this creates extra crispy texture pockets and helps spices adhere. The mixture should feel slightly sandy, not wet.

Step 5. Set up breading station with marinated chicken, seasoned flour mixture, and a clean plate for breaded pieces. Remove chicken from marinade one piece at a time, letting excess drip off. Dredge thoroughly in seasoned flour, pressing gently to ensure complete coating. Shake off excess and place on plate. Let rest 10 minutes for coating to set.

Step 6. Heat 1000ml avocado oil in a heavy-bottomed pot or deep fryer to exactly 165°C (330°F) - use a thermometer for accuracy. Oil temperature is critical: too hot burns coating before chicken cooks, too cool creates greasy results. Maintain temperature throughout cooking by adjusting heat as needed.

Step 7. Fry chicken in small batches of 8-10 pieces to avoid overcrowding and temperature drops. Cook 4-5 minutes until deep golden brown and internal temperature reaches 74°C (165°F). Remove with slotted spoon to paper towel-lined plate. Season immediately with a pinch of sea salt while hot.

Step 8. Cool completely before storing in airtight containers. Serve at room temperature or reheat in 200°C oven for 5-7 minutes to restore crispiness. These keep refrigerated for 5 days or frozen for 3 months. For best texture, always reheat in oven rather than microwave.

Storage

Store completely cooled fillets in airtight containers in refrigerator for up to 5 days or freeze for up to 3 months. Reheat in 200°C oven for 5-7 minutes to restore crispiness. Never microwave as this makes coating soggy.

Cost Comparison

Cost per serving (homemade)$2.64

Cost per serving (store-bought)$4.50

Savings41%

Higher upfront cost due to premium organic ingredients, but most items yield multiple batches. Long-term savings are substantial, plus you eliminate inflammatory seed oils and synthetic additives while knowing exactly what you're eating.