GLUTEN FREE Country Fried Chicken

I know I said in my last post that I was going to post more simple meal prep items, but I just haven’t gotten a chance to get around to it! But don’t worry, I will post more of that here shortly when I stop being a lazy bum!

But first, I want to share this AMAZING recipe. A few nights ago, I was thinking about brunch/ breakfast type of items that I could turn into a gluten free/paleo recipe… and I had a moment of brilliance! Why not turn white sausage gravy into a “healthy” item?! (I originally wanted to do biscuits and gravy… but making gluten free biscuits from scratch is a lot more than I wanted to bite off)

Then I thought to myself, what is the 2nd (or first) best item that goes with white country gravy?? FRIED CHICKEN, duh! I LOVE southern comfort foods, as you might be able to tell.

This recipe is an extension of my paleo fried chicken, so if you’re curious on how I made the Paleo fried chicken, just check out my earlier recipe and it’ll explain it all to you!

So for now, I’ll just give you the recipe for the white sausage gravy and how I made it!

White Country Sausage Gravy (Gluten Free)


(You can make this paleo by substituting the milk for almond milk, as well as substituting the grass-fed butter for ghee)

  • 1 lb of sausage (I like buying a mild or medium Italian sausage… but you can always swap it out for a sweet breakfast sausage if you prefer sweet over heat!)
  • 3 tablespoons of grass-fed butter, I used Kerrygold brand (You can also use ghee to keep it paleo, it will just have a slightly different taste)
  • 5 tablespoons of white rice flour
  • Whole milk (Or use original flavored unsweetened almond milk for paleo… again it will just have a slightly different taste)
  • Garlic and onion powder
  • Salt and pepper
  • Dried, ground sage


  1. Brown the sausage in a skillet until cooked. Drain the sausage, making sure to keep all the extra grease in the pan. Set the sausage aside in a bowl.
  2. With the left-over sausage grease, put the butter in the skillet at a medium low heat, until completely melted.
  3. Next, you’re going to add your rice flour. Whisk the flour into the grease/butter mixture to create a nice roux. Cook and whisk for a few minutes. (You don’t want the roux to turn brown, so don’t overcook it! You want the gravy to be a nice rich white color, and overcooking it will give it a dingy yellowish color)
  4. Now you’re going to add your milk. Whisk in the milk until all the flour/butter clumps are mixed in and nice and smooth. (I didn’t put a specific measurement on the milk because some people like their gravy reallly thick, and some like it nice and thin) Start with 1 cup.
  5. Go ahead and add all your seasonings at this point. You’re going to do this to taste – I prefer my white gravy with a BUTT LOAD of black pepper. The garlic, onion, and sage will give it that wonderful POP of flavor. You won’t need much sage, I tend to go heavier on the garlic and onion powder.
  6.  Now turn up the heat to a medium, and let the gravy thicken up! Stir occasionally with a whisk to prevent burning.
  7. If your gravy is too thick, start adding a TINY bit of milk at a time. (You can always add more milk, but you can’t take it out) Make sure you’re only adding a little at a time to get the consistency you want.
  8. Then voila! Your white country gravy is done! Add the cooked sausage back into the pan and stir!

For the chicken – I just bought some chicken breast and used the flat end of a meat tenderizer mallot, and just pounded the shit out of it until it was about a 1/2 inch or thinner. (I wrapped the breast in two plastic bags to prevent the juice from flying everywhere while doing this) Then I dipped them in an egg wash and coated them in a mixture of almond flour, coconut flour, and almond meal. I DO HAVE the recipe for paleo fried chicken on a previous blog, so make sure you check that out as well if you’re curious on how I made it!

The green beans are literally just from a can with a little bit of salt, pepper, garlic, and onion. And the mash potatoes are a very basic mash potato recipe that I’m honestly just too damn lazy to type on here. (You can also make the mash paleo by using ghee and almond milk… but you will have to use a lot of seasoning if you do this, to get the right taste and flavor)

Hope you guys LOVE this recipe and give it a try!


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