This recipe is still “in the works” but I wanted to share it with you anyway. About six months ago, I mentioned that I’m working on a cookbook. While that’s still true, now that I have a full time job, it’s taking me a lot longer than I expected. One of the recipes I plan to include is fried chicken and this is sort of a precursor to the recipe I envision ending up in my cookbook. It’s a “lighter” version of typical fried chicken, obviously because it’s baked in the oven, but also because I used boneless skinless chicken. The marinade, seasonings, and breading will remain pretty much the same and it’s a great method to know because it can be really versatile. (I’m bummed that the picture turned out so bland but just know that the flavor is – to. die. for.)
4-5 lbs boneless skinless chicken breasts and thighs (or whatever cuts you like)
3 c buttermilk
Kosher salt and freshly ground black pepper
1 c cornstarch
3 T Adornetto’s* Italian seasoning
1 tsp cayenne pepper
2-3 c Glutino dried bread crumbs
Put all of the chicken pieces in a large glass bowl, season with salt and pepper, and cover with the buttermilk. Make sure all the chicken is submerged, cover with plastic wrap, and refrigerate overnight. Preheat the oven to 375 degrees F. Line up three large, shallow dishes on the counter. Combine the cornstarch, Adornetto’s seasoning, and cayenne in the first dish. Beat the eggs in the second dish. Put the bread crumbs in the third dish. Have two baking sheets ready near the breading station. Take a piece of chicken out of the buttermilk, letting the excess drip off. Dredge the chicken in the seasoned cornstarch. Next, coat the chicken in the egg. Finally, coat the chicken in the dried bread crumbs. Place the breaded chicken on the baking sheet and repeat the process with the rest of the chicken pieces. When all the chicken is breaded, place the baking sheets in the refrigerator for 20-30 minutes to allow the breading to set. Remove the baking sheets from the fridge. Lightly coat both sides of the chicken pieces with cooking spray and place in the oven. Cook for 25-30 minutes until the breading is golden brown and the chicken is firm when you press it with your finger.
*Adornetto’s Italian seasoning isn’t actually available for purchase. We got it as a parting gift from the wedding of one of J’s best friends. Use your favorite Italian seasoning blend.
This fried chicken is so flavorful, you won’t believe it. J and I were blown away with our first bites. Marinating in buttermilk is the first key to full-flavored chicken and seasoned cornstarch is the second. It was tangy, juicy, tender, with a crunchy coating. Usually a white meat guy, J especially loved the boneless skinless chicken thighs. (Now, every time he sees someone on Food Network cooking with boneless skinless thighs, he asks if I’m mad that they stole my idea. Isn’t he adorable?!)
Here is a slight variation of my Oven-Fried Chicken recipe.
Oven-Fried Chicken, Take 2
5 boneless, skinless chicken thighs
2-3 c buttermilk
1 c cornstarch
2 T Adornetto’s Italian seasoning
3/4 tsp cayenne
1 1/2 tsp baking powder
1 c quinoa flakes
1/2 c Glutino dried breadcrumbs
Kosher salt and freshly ground black pepper
Put the chicken thighs in a large glass bowl, season with salt and pepper, and cover with the buttermilk. Make sure all the chicken is submerged, cover with plastic wrap, and refrigerate overnight. Preheat the oven to 375 degrees F. Line up three large, shallow dishes on the counter. Combine the cornstarch, Adornetto’s seasoning, cayenne, and baking powder in the first dish. Beat the eggs in the second dish. Combine the quinoa flakes and bread crumbs in the third dish. Have a baking sheet with a rack in it ready near the breading station. Take a piece of chicken out of the buttermilk, letting the excess drip off. Dredge the chicken in the seasoned cornstarch. Next, coat the chicken in the egg. Finally, coat the chicken in the flakes/breadcrumbs. Place the breaded chicken on the rack in the baking sheet and repeat the process with the rest of the chicken pieces. When all the chicken is breaded, place the baking sheets in the refrigerator for 20-30 minutes to allow the breading to set. Remove the baking sheet from the fridge. Lightly coat both sides of the chicken pieces with cooking spray and place in the oven. Cook for 30 minutes until the breading is golden brown and the chicken is firm when you press it with your finger.
Corn on the Cob (fast and easy)
Remove the husks and silks from two ears of corn. Place the ears in a small baking dish and cover tightly with plastic wrap. Microwave on high for 5-6 minutes. CAREFULLY remove the plastic wrap from the dish, there will be a lot of steam. Serve the corn with butter or margarine, salt and pepper.
[Click HERE for the mashed potato recipe.]
Angel Food Cake (from 1,000 Gluten-Free Recipes by Carol Fenster, PhD)
1 c powdered sugar
1/2 c cornstarch
1/2 c potato starch
1 c egg whites at room temperature
1 tsp cream of tarter
1/2 tsp salt
1 tsp almond extract
1 tsp pure vanilla extract
Place a rack in the lower-middle position of the oven. Preheat the oven to 350 degrees F. Set an ungreased 10-inch tube pan with a removable bottom nearby. If the pan bottom is not removable, line it with parchment or wax paper. In a bowl, sift together the powdered sugar, cornstarch, and potato starch 3 times; set aside. In a large, clean mixing bowl, place the egg whites, cream of tarter, and salt. With the mixer on high speed, beat the egg whites with clean beaters until they become frothy. Start adding the dry ingredients, a tablespoon at a time, and continue beating until the eggs form stiff peaks. Stir in the almond extract and vanilla extract. With a wide spatula, gently fold in 1/4 of the remaining dry ingredients at a time, until they disappear into the egg whites. Transfer the batter to the tube pan. Run a butter knife or chopstick through the batter a few times to break up any air bubbles. Bake 30 minutes, then reduce the heat to 325 degrees F and continue baking until the cake is golden brown and the top springs back when pressed firmly, about 50 minutes to 1 hour. Quickly invert the pan onto its prongs or invert the pan over the neck of a wine bottle so that air can circulate all around it. Let the cake cool completely, about 2-3 hours. To unmold the cake, run a sharp knife around the edge between the cake and the pan, being careful not to separate the golden crust from the cake. Slide the cake out of the pan and insert a knife between the cake and the removable bottom to release, or peel off the parchment or wax paper, if used. Place the cake, bottom side up, on a platter. Cut slices by sawing gently with an electric or serrated knife. Serve immediately.
I wish I could tell you that the angel food cake tasted as good as it looks in the picture. (Adding the cool whip and strawberries helped it go down easier for me, but it still wasn’t great.) To me, it tasted like egg whites. J claims he really liked it and I witnessed him eat several large pieces without any toppings. But I maintain that it just wasn’t right. Now, I’ve never made gluten-full angel food cake, so I’m not speaking from experience, but I’ve eaten gluten-full angel food cake and the flavor is subtle and delicate. The flavor of my gluten-free angel food cake was egg-y and off-putting. I’m going to be very honest here, I think the cookbook I got the recipe from is a lousy cookbook. This is the second dessert recipe specifically from this cookbook that didn’t turn out well. (You may remember the “Flourless Dark Chocolate Cake” fiasco from Christmas, where she didn’t mention when to add the chocolate to the batter…) I will admit that I may have under beaten the egg whites a touch – but how can I really be to blame when the only mixer I have is a hand held that I bought at Kroger for $9.99?!?! Also, I don’t think I let it cook long enough but after 40 minutes it was browned and felt very firm when I pressed it with my finger! (I’ll also admit that even though the top was brown it was more of a tan brown than golden brown.) So, maybe we were both a fault. But the final straw for me is that she says to “place the cake, bottom side up, on a platter.” What?!? Unless she had given direction to smooth out the top before baking to ensure a flat top, why would she ask me to flip it over? (I don’t have a picture of the cake as a whole, but trust me, the top was not flat.) After having searched the internet for “uneven, rippled” angel food cakes, I couldn’t really find any, they were all very flat and unappealing looking, to be honest. To me, there’s something very homey about an angel food cake with a textured top crust. Anyway, I think I’ve gotten of track…The main thing is, I was disappointed with how it turned out, especially because J requested it for his birthday. I am determined to try again and to be successful. Not only is angel food cake one of J’s favorites but it’s my brother’s favorite as well. It’s light and good for you, as far as cakes go, and I inherited on of my Grandmother’s tube pans, so it’d be nice to have this one in my repertoire. Enjoy the picture, folks. That’s all there is, for now.
P.S. If you know of a GOOD gluten-free angel food cake recipe, or a gluten-full recipe (I’m getting pretty adept at converting), send it my way.