Thursday, March 14, 2013

Un-fried chicken, better than KFC.

So, someone on my friends list had posted to Facebook that she was craving fried chicken, and that started me wanting some.  I have not had fried chicken in years and years and years... and this is GOOD.  And will not give you a tummyache.

So to start:

Chicken legs (or a cut-up chicken, if that is how you roll)

Soak the chicken pieces in buttermilk (in the fridge, please!) at least overnight.

Preheat oven to 350.

Mix together equal amounts of:
Corn flour (not meal, flour..this is the stuff from Bob's Red Mill, its fine)
Millet flour

add a small amount of amaranth flour (about half the amount you used of the corn)

Parmesan.  (I grated it fresh on a microplane, you don't need much, but it helps the crust adhere)

Paprika, pepper, salt, thyme, (any other spices you want..I used some buttermilk ranch mix, and some dried shallot powder)

mix mix mix.  Put into shallow dish/pan.

Put about a tablespoon of melted butter in the bottom of whatever baking dish you are using, make sure the bottom of the dish is covered.

Dredge the chicken in the mixture of flours, place in baking pan.

Spritz the top with a squirt of baking spray.

Place in oven.   About halfway through the cooking time you'll want to flip the chicken...   I found it took about 45 minutes total  for about 6 legs.

I served it with a lovely fennel and apple salad.  Very simple, sliced fennel, sliced apple, raisins and a simple vinaigrette made with orange juice.

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