Trying to figure out what to eat for Sunday night dinner? I have an idea! Daniel and I hit the jackpot of food experiments this weekend.
It tasted awesome, and the best part was not feeling absolutely gross after eating it. Win win!
Gluten & Dairy Free Half Fried Chicken
1/2 cup plain almond milk
2 teaspoons garlic powder
2 teaspoons onion powder
20 oz. gluten free flour mix
2 chicken breasts
extra virgin olive oil
Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set aside. Place cast iron skillet on stove and set burner to medium high heat. After skillet gets warm, pour in oil. In a medium bowl, whisk together almond milk, garlic powder, onion powder, a pinch of salt and a pinch of pepper. Set aside. In another bowl, whisk together flour (we used 10 oz. almond flour and 10 oz. garbanzo-fava flour), a pinch of salt and a pinch of pepper. Set bowls next to one another near stovetop. Slice chicken breasts into chunks.
Dip chicken chunk into bowl of milk, shake off excess liquid. Dip into bowl of flour and toss in hot skillet. Repeat until each chicken chunk is frying in the skillet, but don't overcrowd. Do this in multiple rounds if you need to. When the bottoms of the chicken turn brown, flip them. Once each side is brown, move them to the baking sheet. Fry all chicken and place it on the baking sheet before sticking it in the oven. Bake until chicken reaches an internal temperature of 155 degrees.
We were super pleased with how this turned out and can't wait to experiment with other flours and spices.
And if you don't like plain fried chicken...
Gluten & Dairy Free Ranch
3 tablespoons vegan mayonaise
1 tablespoon onion powder (or to taste)
1 tablespoon garlic powder (or to taste)
black pepper to taste
Stir 'em all together! Taste. You may want to add more of each powder/pepper--it depends on how strong you like your ranch.
This is delicious for dipping veggies and chicken. I'm excited to explore other sauce recipes.