First Recipe Up: Mom’s Crispy Oven-Baked Chicken and Fries

Writing down recipes is a lot harder than you’d think.  Anyway, here is the first installment in what I hope to be a diverse and reliable source for allergen-free recipes.  I will be posting pics of this dish soon.  I am sorry, my mother and I are largely vegan now, so we don’t cook chicken quite as much as we used to =).  However, I think that it is importatnt that the transition to gluten-free be as easy and comfortable as possible.  Chicken is both easy and comforting.  It is ideal when making such a big change.  Today we tackle gluten, tomorrow perhaps meat….we will wait and see.  I have asked her to make this recipe for illustrative purposes, so thank you in advance for your patience.  In the meantime, I will say, that it looks like crispy fried chicken and tastes even better.  Have fun with it and please let me know what your thoughts if you try it.   

Mom’s Crispy Oven-Baked Chicken

Serves: 3-5

Ingredients:

  • 1-2 lbs. Boneless chicken breasts or thighs (or 6 – 10 chicken legs if you prefer not to have to slice)

Use just enough of the following to coat chicken:

  • Potato Starch
  • Erewhon Gluten-Free Corn Flakes
  • Olive Oil

Seasonings:  1 – 2 Tbs. or to taste

  • Granulated garlic
  • Parsley Flakes
  • Salt
  • Pepper, 1 -2 tsp.

 

1. Preheat oven to 350 degrees.

2.  Prepare the cereal coating:  In food processor, lightly process corn flakes and seasonings into a course meal (3 pulses or so of the power button ought to do it).  Do not over-process into powder.  Set aside in a shallow bowl or pie plate.

3.  Set up coating station:  Using two shallow bowls or pie plates, pour just enough potato starch to cover the bottom of one of the bowls.  In the other bowl, pour just enough oil to cover the bottom.

4. Prepare chicken:  Rinse chicken and pat dry.  Slice into  about  1″ x  2″ rectangular pieces suitable for dipping. Sprinkle with a pinch of salt.

3.  Transfer the chicken to the dish with the potato starch.  With your fingers, roll the chicken pieces until lightly coated. 

4.  Transfer the chicken from the corn starch to the bowl with the oil.  Again, using your fingers, toss the chicken in the oil to lightly coat.

5.  Finally, transfer the chicken to the bowl with the cereal mixture and roll it until it is covered entirely.

6. Lightly coat a cookie sheet with oil and place the chicken on the pan leaving 1/2 inch spaces or so between each piece.

7.  Bake at 350 degrees for 30 minutes or until the chicken is no longer pink in the middle.

Enjoy with your favorite sauce or condiment.  My mother will usually mix gluten-free ketchup and mayonnaise together to make a tasty sauce.  She advises that you mix it to taste and not be afraid to get creative.  She sometimes will add a dollop of mustard, horseradish, or even relish to the mix.  Just do what tastes good….or just stick with boring old ketchup =).

 

Oven Baked Fries

Serves: 3-5

Ingredients:

  • 5 Russet, Yukon Gold, or Red potatoes, scrubbed and cut into fries
  • Canola oil
  • Granulated garlic
  • Salt

Optional:

  • Pepper
  • Paprika
  • Gluten-free seasoning of choice

 

1. Preheat oven to 350 degrees.

2. Wash and scrub your potatoes.  Remove any black spots and slice the potatoes length-wise into long uniform strips.  You can make them thicker or thin depending on your fry preference. 

Note: This is a great opportunity for family members (especially kids) to come and help.  Have them wash and cut the fries.  Fries are easy and very forgiving if not cut perfectly.  If others aren’t an option, you can also use the slice function of a food processor, mandolin, or other handy gadget to slice your potatoes.  There is no rule that says they need look like traditional fries.  The important thing is that they are uniform in thickness and that you are comfortable while cooking.

3.  Place the potatoes into a large bowl and drizzle just enough oil to lightly coat each fry.  If you use too much oil, reserve it to be used to coat the pan.  Add your seasonings and stir to coat evenly.

4.  Transfer the potatoes to a cookie sheet and bake at 350 degrees for about 45 minutes or until golden brown.

5.  Serve and enjoy!

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