Post by Loupy on Sept 8, 2013 21:23:44 GMT -7
Oven Fried Chicken
By Amy @ www.attunefoods.com/
DIETARY TYPE: gluten-free, dairy-free, peanut-free
When making dairy-free buttermilk, it will look curdled. Don’t worry – just throw the marinade on your chicken and let it soak up the flavors.
YIELD: serves 4 – 6
INGREDIENTS
1 whole chicken, broken down into 8 pieces, or 8 meaty pieces of chicken
4 1/4 cups unsweetened coconut milk, from a carton, divided
juice from 2 lemons, about 1/4 cup
3 teaspoons kosher or sea salt, divided
1 teaspoon sweet smoked Spanish paprika, divided
3 cups Erewhon Crispy Brown Rice Gluten-Free cereal**
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground thyme
1 large egg
INSTRUCTIONS
Rinse the chicken and pat it dry.
Set aside.
Whisk together 4 cups coconut milk, lemon juice, 1 teaspoons salt, and 1/2 teaspoon paprika.
The coconut milk will curdle when mixed with the lemon juice.
It’s okay; proceed with the recipe.
Put the chicken in a gallon-sized zip-top bag or in a bowl.
Pour the coconut milk mixture over the chicken.
Make sure that all of the chicken is covered.
Seal the bag or cover the bowl and refrigerate overnight.
The next day, preheat the oven to 375 degrees Fahrenheit.
Put the Erewhon Crispy Brown Rice Gluten-Free cereal in a food processor fitted with a steel blade.
Process until roughly ground.
There should still be some larger pieces of cereal.
Put the ground cereal in a large, flat bowl Add the black pepper, thyme, and remaining one teaspoon salt and 1/2 teaspoon paprika.
Whisk to combine.
In a medium bowl, whisk together the egg and remaining 1/4 cup coconut milk.
Line a large baking sheet with aluminum foil or parchment paper.
Place a baking rack on the baking sheet.
Remove the chicken from the marinade, gently rinse, and pat dry.
Dip both sides of one piece of chicken in the egg mixture, shake off excess liquid, and dip both sides of the piece of chicken in the cereal mixture.
Place the coated chicken on the baking sheet.
Repeat with remaining chicken, making sure that individual chicken pieces don’t touch.
Bake for 45 – 55 minutes, until the dark meat reaches 185 degrees Fahrenheit and the white meat reaches 165 degrees Fahrenheit.
Chicken will be lightly golden brown.
Let rest for 10 minutes before serving.
Refrigerate leftovers.
**Here is where you can order the Organic Cereal used in this recipe...
www.attunefoods.com/products/Erewhon-Organic-Cereals/erewhon-crispy-brown-rice-gluten-free-cereal
By Amy @ www.attunefoods.com/
DIETARY TYPE: gluten-free, dairy-free, peanut-free
When making dairy-free buttermilk, it will look curdled. Don’t worry – just throw the marinade on your chicken and let it soak up the flavors.
YIELD: serves 4 – 6
INGREDIENTS
1 whole chicken, broken down into 8 pieces, or 8 meaty pieces of chicken
4 1/4 cups unsweetened coconut milk, from a carton, divided
juice from 2 lemons, about 1/4 cup
3 teaspoons kosher or sea salt, divided
1 teaspoon sweet smoked Spanish paprika, divided
3 cups Erewhon Crispy Brown Rice Gluten-Free cereal**
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground thyme
1 large egg
INSTRUCTIONS
Rinse the chicken and pat it dry.
Set aside.
Whisk together 4 cups coconut milk, lemon juice, 1 teaspoons salt, and 1/2 teaspoon paprika.
The coconut milk will curdle when mixed with the lemon juice.
It’s okay; proceed with the recipe.
Put the chicken in a gallon-sized zip-top bag or in a bowl.
Pour the coconut milk mixture over the chicken.
Make sure that all of the chicken is covered.
Seal the bag or cover the bowl and refrigerate overnight.
The next day, preheat the oven to 375 degrees Fahrenheit.
Put the Erewhon Crispy Brown Rice Gluten-Free cereal in a food processor fitted with a steel blade.
Process until roughly ground.
There should still be some larger pieces of cereal.
Put the ground cereal in a large, flat bowl Add the black pepper, thyme, and remaining one teaspoon salt and 1/2 teaspoon paprika.
Whisk to combine.
In a medium bowl, whisk together the egg and remaining 1/4 cup coconut milk.
Line a large baking sheet with aluminum foil or parchment paper.
Place a baking rack on the baking sheet.
Remove the chicken from the marinade, gently rinse, and pat dry.
Dip both sides of one piece of chicken in the egg mixture, shake off excess liquid, and dip both sides of the piece of chicken in the cereal mixture.
Place the coated chicken on the baking sheet.
Repeat with remaining chicken, making sure that individual chicken pieces don’t touch.
Bake for 45 – 55 minutes, until the dark meat reaches 185 degrees Fahrenheit and the white meat reaches 165 degrees Fahrenheit.
Chicken will be lightly golden brown.
Let rest for 10 minutes before serving.
Refrigerate leftovers.
**Here is where you can order the Organic Cereal used in this recipe...
www.attunefoods.com/products/Erewhon-Organic-Cereals/erewhon-crispy-brown-rice-gluten-free-cereal