Crispy Fried Chicken Patties [AIP, Paleo, Gluten-Free, Dairy-Free]

Frank AIP, Food is Medicine, Paleo, Recipes Leave a Comment

Gather, all you beautiful people, so I can share my latest creation with you.  Concocted in my very own kitchen, I have combined the deliciousness of a crispy chicken patty (or burger if you will), and something no one would ever think of – loads of veggies.

Yes, that’s right.  Veggies.

When they said it couldn’t be done, the odds stacked against me, I prevailed.  Nay, the veggies prevailed.  Comprised of a mere 1 pound of ground chicken, this meal will yield almost 2 pounds of food! That means there is a POUND of vegetables in this meal.  Just look!

cauliflower, zucchini, onion, garlic, salt, & lemon juice on cutting board

So what does this all mean?

It means that picky spouses, and children from all over the land, can FINALLY be fooled into eating zucchini, cauliflower, garlic, and red onion in volume… and like it.

Obviously I am pleased to present to you, a recipe that has proven to fool anti-veggers everywhere.

AIP & Paleo Crispy Fried Chicken Patties (with a hidden secret inside)…

chicken patties topped with avocado and coleslaw on cutting board

Crispy Fried Chicken Patties

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 People


  • 1 lb Ground Chicken
  • 10 oz Cauliflower
  • 1/2 cup Red Onion
  • 1 cup Zucchini
  • 1/2 cup Cassava Flour *see notes
  • 3 cloves Garlic
  • 1 tsp Sea Salt
  • 1-1/2 tbsp Lemon Juice
  • 1/2 cup Coconut oil - Filtered (reduces coconut flavor, we use the Triple Filtered Coconut Oil from Trader Joe's. You could also use Avocado Oil or Lard)


  1. Place cauliflower, red onion, squash, garlic, sea salt, and lemon juice into a 7 cup food processor (or larger - smaller might not fit everything). 

  2. Blend on high for about 10 seconds (pulse several times for 2-3 seconds).  The onion and cauliflower should be in small chunks (the size of a small pea).  If the chunks are too big, the cauliflower won't cook through, but too small and the the patties won't stay together.  But don't worry! I'm talking pretty big and really small - you will find the right size. 

  3. Once the veggies are blended, place into a large bowl.  Combine the chicken, veggies, and cassava flour, and mix together by folding the veggies into the chicken.  Mix it up real good so the mix looks even.

  4. Form the mix into patties.  I usually get 12-13, 4-inch patties, but make them any size you want.  Smaller for sliders, or larger for 1/4 lb burgers. 

  5. Heat filtered coconut oil (or avocado oil, lard, some other neutral high-heat fat) in a large cast iron skillet on medium-low heat.  The oil should rise to about the middle of the patty, but not required. 

  6. Once oil is hot, place patties in oil for 2.5 minutes each side or until golden brown.  Once patties are cooked place on serving tray and get ready for maximum consumption. 

Recipe Notes

*The brand of cassava flour we use and recommend can be found here.  It is organic, affordable, and high-quality in comparison to other cassava flours on the market.


chicken patties with avocados and coleslaw on top


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