Fried Chicken Recipes with Vegetables and a Nut Free Peanut Sauce

Are you looking for fried chicken recipes with peanut sauce but you can’t have any peanuts or you have allergies?

If you are living peanut free like me you may be wondering what are some of your alternatives to using peanuts?

There are quite a few options while they may be a little pricier than peanuts they are a little healthier for you too.

What are the Common Substitutes for Peanuts?

  • pumpkins seeds (this is what I use)
  • sunflower seeds
  • almonds
  • cashews, and
  • tahini (made with sesame seeds)

All of these can be found in your grocery store, these might not always be readily available in a butter type form (check the natural food isle, or sometimes in the cold section).

You can purchase the whole seeds or nuts raw which is an option that takes a little work.

On the plus side you can control more of the ingredients which is nice when you have multiple or common food allergies.

Fried Chicken With Peanut Allergy Safe Peanut Sauce

I really love using pumpkin seeds, try this pumpkin cookie recipe or see the other pumpkin recipes in the below right hand column (the images)!

This seed is almost an everyday item for me and you may see more of them on this site starting with fried chicken recipes. This seed is a good source of protein, magnesium, zinc, and rich in omega 3 and 6. See more here.


Fried Chicken Recipes

  • 2-4 pieces of chicken breast (chopped into cubes)
  • Olive Oil (enough to sauté chicken in)
  • ¼ tsp Paprika, Ground Mustard, Italian Seasoning (1/2 tsp if making 4 chickens)
  • ½ cup Rice Flour
  • 1/8 tsp Baking Powder
  • 1/34 Cup Water

Peanut Free Peanut Sauce

  • 1/3 cup pumpkin seeds
  • 1 tbl canola oil (or olive)
  • ¼ cup Plain Rice Milk (or your safe alternative)
  • ¼ tsp Ground ginger
  • 1 tbl Rice Vinegar
  • 1 tsp Salt
  • 1 Tbl Brown Sugar
  • ½ Cup Water
  • Pinch of Cayenne

Fried Chicken Recipe

While the chicken is cooking mix flour, baking powder and water, set aside.

Pour this mixture over the chicken after it has cooked for at least 15 minutes.

Toss to evenly coat (add a little more oil if needed to prevent sticking).

Cook on medium high heat for 10-15 more minutes until chicken is thoroughly cooked and batter is crisp.

Place pumpkin seeds in a small to medium sized frying pan, spritz with a little canola or olive oil (just enough to lightly coat).

Heat on medium high heat, stirring occasionally to prevent burning for 8-10 mins, should be lightly golden brown. Set aside and allow to cool for 5-10 minutes.

Place seeds in a blender along with remaining ingredients.

Once the seeds are completely blended pour into a small sauce pan and simmer for 15-20 minutes, stirring occasionally.


Fried Chicken Recipes Serving Suggestions: Vegetable Recipes

I served the chicken and sauce with the following Veggie Mix and pad thai rice noodles. Serve the veggies raw or toss into the chicken mix and sauté for 5-10 minutes.

Shred your favorite veggies and season, I used the following:

  • 1 Carrot
  • 1 Parsnip
  • 1 Zucchini
  • ½ cup Kale (chop kale)
  • 1 tsp chopped fresh cilantro and basil
  • 1tsp lemon juice and olive oil

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