Friday, August 3, 2007

Oven-fried chicken

This blog is turning into the Gluten-Free Food Network, I swear.

This is what I made for dinner tonight. Gillian's Italian Bread crumbs rock, they are made from rice (and what I use to top my baked mac & cheese). Haven't eaten dinner yet, but the chicken looks and smells gooooood! Made a side of roasted potatoes, broccoli, onions & garlic. Next time I'll make some mashed potatoes, I think. Mmm, potatoes...

Also found this awesome looking G-F bread online. They don't deliver, but are available on the east coast, but not as far south as Virginia (not yet). Here's the link. The bread looks so yum and crusty!

1 cup buttermilk (or 1c milk with 1 tablespoon vinegar)
1/8 cup extra-virgin olive oil
2 tablespoons Frank's Hot Sauce
1 tablespoons Dijon mustard
2 garlic cloves, minced (or 1 teaspoon crushed garlic)
1/4 teaspoon ground black pepper
1/4 teaspoon salt (optional)

8-10 chicken pieces (breasts, thighs and drumsticks) with skin and bones
1 cup Gillian's Gluten-free Italian Breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup millet flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper

2 tablespoons melted butter mixed with 2 tablespoons olive oil

Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, and 1/4 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.

Preheat oven to 425°F.

Place racks on a large rimmed baking sheet or two. Mix breadcrumbs, parmesan, flour, paprika and cayenne in large baking dish to blend. Remove chicken from marinade, drip excess off and dredge chicken in bread crumb mixture, coating both sides. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes or until room temperature.

Drizzle butter/oil mixture over chicken. Bake until crisp, golden and cooked through, about 40-50 minutes. Serve warm or at room temperature.

To make this recipe dairy-free, substitute a milk alternative to make the marinade, or just use an oil and vinegar based recipe. Also, delete the parmesan cheese from the bread crumbs.

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