“Buttermilk” Oven-Fried Chicken
Serves 4 to 6
Free of: Gluten and all top allergens.
Oven-baked chicken is much lower in fat, but the skin never fully crisps like deep-fried chicken. The solution: remove the skin – cutting fat even further. This allows the chicken to better absorb the marinade, for the breading to adhere to the surface, and it creates a much better texture when served at room temperature or cold.
1 cup (250 mL) plain rice milk
1 1/2 tbsp lemon juice
2 garlic cloves, minced or crushed
1/2 tsp + big pinch salt, divided
freshly ground pepper
3 tbsp olive oil
3 pounds (1.5 kg) chicken parts – drumsticks, thighs and bone-in split breasts (cut in half crosswise), skin removed.
3 cups (710 mL) gluten-free corn flakes (such as Erewhon brand) or 1 cup gluten-free bread crumbs (I use Ener-G)
1/2 cup (120 mL) dairy-free, soy-free mozzarella cheese alternative (I use Daiya)
1/4 tsp cayenne pepper
1/4 cup (60 mL) dairy-free, soy-free buttery spread (I use Earth Balance), melted
1. In a large shallow dish whisk together rice milk, lemon juice, garlic, 1/2 tsp salt and a few turns of freshly ground pepper. Drizzle in oil, a little at a time, while whisking to combine.
2. Add chicken to rice milk mixture. Turn to coat. Cover tightly and refrigerate at least 4 hours or overnight.
3. Grind cornflakes into a fine crumb in a blender or food processor. Transfer crumbs to a wide shallow bowl.
4. Pulse cheese alternative in a blender or food processor until it’s the texture of grated Parmesan. Add the grated cheese alternative to the crumbs, as well as cayenne, big pinch of salt and a few turns of ground pepper. Toss to combine.
5. Arrange a rack on top of a large baking pan. Remove chicken from marinade, allowing excess to drip off, turn in crumb mixture to coat and place on rack. Repeat with all chicken pieces. Let chicken dry on rack for 15 minutes.
6. Preheat oven to 425° F. Arrange the chicken on a lightly greased baking pan. Drizzle with buttery spread. Bake 40-45 minutes or until golden and crispy. Serve hot or at room temperature.
“Buttermilk” Oven-Fried Chicken © 2013 by Cybele Pascal
This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine
Happy Friday, Allergy-friendly Folks!
Hope everyone is enjoying these first weeks of spring. Has anyone found anything popping up in their produce section or farmer’s markets of note? I’m waiting eagerly for asparagus and strawberries. I would like to make a plea to all you fabulous cooks out there that we SPRING into ACTION, and start cooking up an allergy-friendly new produce storm.
This ALLERGY FRIENDLY FRIDAY LINKY PARTY WILL RUN FOR TWO WEEKS. I WILL POST THE HIGHLIGHTS ON APRIL 26th, SO LINK AWAY!
I will be in CHICAGO next weekend (Saturday and Sunday 20-21st), at the Gluten and Allergen-Free Expo giving out samples and COUPONS (yay!) for my Cybele’s Free-to-Eat Cookies, so for anyone in the greater Chicago area, please come visit me at booth #218!
Thank you for contributing to the last Allergy-Friendly Friday! Please post your allergy-friendly and/or gluten-free Spring recipes. Or Here are the recipe highlights from the last roundup. Remember, the featured recipes are also being featured on my Allergy-Friendly Friday Highlights Pinterest board, so check them out there, along with other featured allergy-friendly recipes from weeks past. If you have been featured, I encourage you to grab the Allergy Friendly Friday Badge from my right sidebar and share it on your blog, so others know you’ve got a featured recipe on Allergy-Friendly Friday.
- Chocolate Chip Cookies from Hope’s Kitchen
- Cranberry Pecan Chocolate Chip Cookies (sensing a theme, here?) from Fox in the Kitchen
- Gluten-Free Zucchini Bread from Plate it Safe
Please add your allergy-free and/or gluten-free recipe links to Allergy-Friendly Friday. PLEASE remember you have to link back from your post, for me to feature your recipe. That means link WITH A HYPERLINK THAT LINKS BACK HERE. When you link back to this post, you can share both your own and everybody else’s.And remember, I specialize in creating gluten-free recipes that are free of the top 8 food allergens, but yours do not have to be. They just have to be allergy-friendly in SOME way.
- Please link back to this post so your readers can find all the recipes. This is a sharing page.
- Link to your recipe, not to your homepage.
- Recipes do not have to be completely allergen-free, just allergy-friendly in some way.
- When you link, let us know who you are. For example, I might add Allergy-Friendly Halloween Cupcakes (firstname.lastname@example.org)
This week, I had the pleasure of a visit from Lori Corbin – The Food Coach from ABC7 here in LA. I’ve been hoping The Food Coach would pay me a visit since my last book, so was really thrilled when I got the call that Lori was coming over to check out my new Allergy-Friendly Asian recipes for Chinese New Year, from my new book Allergy-Free and Easy Cooking. For more about the interview, and the recipes featured in this video, plus tips on how to celebrate an allergy-free Chinese New Year, please see the article here.
To purchase, or find out more, Allergy-Free and Easy Cooking