“Buttermilk” Oven Fried Chicken


"Buttermilk" Oven Fried Chicken
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An allergy-friendly twist on a kid's favorite dish, this chicken is oven baked, which means it's lower in fat, although the skin doesn't get crispy like traditional fried chicken. These are even great for serving cold!
Servings
4-6 Servings
Servings
4-6 Servings
"Buttermilk" Oven Fried Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
An allergy-friendly twist on a kid's favorite dish, this chicken is oven baked, which means it's lower in fat, although the skin doesn't get crispy like traditional fried chicken. These are even great for serving cold!
Servings
4-6 Servings
Servings
4-6 Servings
Ingredients
  • 1 cup 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 chicken parts – drumsticks, thighs and bone-in split breasts (cut in half crosswise), skin removed.
  • 3 cups gluten-free corn flakes (such as Erewhon brand) or 1 cup gluten-free bread crumbs
  • 1/2 cup dairy-free, soy-free mozzarella cheese alternative Daiya brand is a good option.
  • 1/4 tsp cayenne pepper
  • 1/4 cup dairy-free, soy-free buttery spread, melted Earth Balance is a good option.
Servings: Servings
Units:
Instructions
  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. Add olive oil, a little bit 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. In a blender or food processor, pulse cheese alternative until it’s the texture of grated Parmesan. Add the grated cheese alternative to the crumbs. Add cayenne, a 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, allow 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 with your favorite dipping sauce.

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