Lets face it, when we hear the words fried chicken we instantly think of our cheat meal quota being filled for the week. Lucky for us the taste of authentic fried chicken is no longer out of reach for those who want to avoid gluten. Creating the perfect blend of crispy yet tender fried chicken is a another one of Chef Catty Boom Batty’s specialties. Marinating the chicken in buttermilk is one of the secrets to making this Southern-style fried chicken so tender and juicy. Paired with a simple salad topped with homemade dressing this is a treat for anyone craving a healthier version of an american classic.
Fried Gluten Free Chicken Strips
Serves 3
Ingredients:
1 Boneless Skinless Chicken Breast or Chicken Tenders
2 c Gluten Free Flour
2 c Buttermilk
2 T Smoked Paprika
2 T Granulated Garlic
2 T Granulated Onion
2 t Cayenne Pepper
Vegetable oil for frying
4 t + 1 pinch Kosher Salt
Directions:
If using chicken breasts, cut into 1inch strips. In a medium sized bowl add 1T smoked paprika, 1T granulated garlic, 1T granulated onion, 1t of cayenne pepper, 2t of kosher salt and the buttermilk, together then marinate the chicken in the buttermilk for at least 2 hours or overnight.
In a small electric fryer, add vegetable oil just about 2/3 the way up from the basket. Heat at 375 degrees fahrenheit.
In a shallow pan add the flour and the remaining seasoning. Dredge the buttermilk chicken into the flour and dust off any excess flour. Then add the chicken into the fryer and cook for about 5 minutes or until golden brown. Drain onto a paper towel and season with a pinch of salt.
Market Lettuce with Buttermilk Dressing, Cucumber and Avocado
Serves 3
1 head of Butter Lettuce or Market Lettuce
1/4 Medium Diced Cucumber
1 ea Avocado Sliced
1/4 c Buttermilk Dressing
2 T Italian Parsley Leaves
1 T Dill Leaves
1 t Kosher Salt
1/2 Lemon
Buttermilk Dressing
Makes about 1 cup
1/2 c Organic Mayo
1/4 c Creme Fraiche or Sour Cream
1/4 c Buttermilk
1 T Finely Chopped Dill
1 t Granulated Garlic
1 t Granulated Onion
1 T Lemon Juice
2 t minced Shallots
2 t Kosher Salt
Directions for Buttermilk Dressing:
In a medium size mixing bowl, add the shallots and macerate with the lemon juice. Then add the remaining ingredients and whisk together.
Directions for Salad:
In a large mixing bowl, add the cleaned lettuce leaves, cucumber, buttermilk dressing, dill, parsley, salt and lemon juice. Mix together well and then place on a plate and garnish with the sliced avocado.
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Directions:
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Directions:
A seasonal sweet and savory tartine makes a great snack or side for a salad. This one in particular has a combination of flavors and textures that will automatically question whether you should feel guilty about eating this. Chef Catty Boom Batty specializes in tartines and after a trip to the farmers market she decided to make some with figs, which are in season. Figs are part of the mulberry family and have a wealth of nutrition like fiber, magnesium, vitamin B, potassium, and more. They’re sweet, have a soft consistency, and lots of seeds that provide a little crunch. Then of course there’s bread and cheese used to make this tartine, but if you source the best quality of both it will only be delicious, nutritious, and satisfying.
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