Monday, October 20, 2014

Tupelo Honey Cafe: Southern Fried Chicken Breasts (Gluten Free Optional)

This recipe as I will write it up is for four people, with 4 (6 ounce/ 170s g.)
Zok however - always makes a bit extra- Here Zok has used the Gluten-free all purpose flour made by Red Mill.

4 boneless, skinless chicken breasts
2 cups buttermilk
2 cups canola oil (here we use raps which is rapeseed oil, which is the base of most European vegetable oils)
2 cups all-purpose flour (or the gluten free flour of your choice)
3 tbl. cornstarch
1 1/2 tsp. sea salt
1 tsp. freshly ground pepper

Marinate the chicken in the buttermilk overnight in the refrigerator.  
Combine the flour, cornstarch, salt and pepper in a large bowl and put aside-

 Then place the oil of your choice in your cast iron skillet (this really should be made in a cast-iron skillet- but if you don't have one you can use the pan of your choice)
Bring the oil to bubbling - over medium heat (or about 325 F).
You want to coat your chicken- as you are putting them into the pan

Drain the chicken and discard the buttermilk -
Dredge the chicken in the flour mixture until well coated.  Fry the chicken in the hot oil for 4 to 5 minutes per side, until golden brown.  

Zok did not weigh his chicken- so a few had to be cut thinner- this of course meant more of the coating per piece- which was an audience pleaser.
 There was a bit of left over coating - but perhaps better to have too much than too little, however, you can't really re-use the coating.
All meat eaters agreed that the soaking in the buttermilk made for really tender chicken.
Zok made a milk-mushroom gravy (vegetarian) which is what you see under the chicken breast.

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