Wednesday, June 27, 2012

Allergy free 'buttermilk' fried chicken recipe (oven baked or fried)

  • 700g-1kg chicken pieces
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • ½ tsp cayenne or favourite chilli powder
  • ½ tsp white pepper
  • 1 tsp ground dried herbs
  • 2 cups goat’s milk
  • Juice of 1 lemon
  • 1 ½ cups Orgran all purpose flour
  • ½ cup Cornflake crumbs
  • 2 tbsp chia seeds
  • 1 tsp salt
  • 1 tsp paprika
  • ¼ tsp cayenne pepper or favourite chilli powder
  • ½ tsp white pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder

  • Add the marinade ingredients to a bowl and whisk together.
  • Add the chicken and toss to coat well.
  • Cover with plastic wrap, making sure the chicken is submerged.
  • Refrigerate for 6 hours or overnight. 
  • Mix together the seasoning ingredients in a wide dish.
  • Drain the chicken pieces and toss them one by one into the flour.
  • Using your hands or tongs, toss to coat the chicken pieces completely with the flour mixture.
  • Shake each piece off and reserve on a plate. 
Oven Baked
  • Preheat oven to 180°C.
  • Place the chicken pieces in a lightly greased baking dish and bake until juices run clear.
  • Cook for 25-30 minutes or until chicken is cooked through.
  • In a large frypan pour ½ - 3/4 cup olive oil and heat over a medium to high heat (whichever doesn't cause to much oil spatter).
  • Once the oil is hot drop the chicken pieces into the oil.
  • Turn every minute until golden brown and cooked through.
  • Briefly allow to sit and drain on a plate covered with paper towels while arranging the sides.

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