| Anything but a boring chicken breast, Buttermilk Chicken is a juicy and flavorful alternative that’s sure to make both children and adults happy. Serve it with corn on the cob, farm fresh raw veggies or coleslaw for that summery feeling. When made with oat flour and rice panko, the dish is naturally gluten free, too. | |||||
Ingredients:
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Instructions: 1. Set out three wide, shallow bowls. Fill the first with the oat flour and seasoned salt, mix well. 2. In the second bowl beat the eggs, then add buttermilk powder and continue beating to dissolve or minimize any clumps of powder. Add the milk and beat until incorporated.3. The panko goes in the third bowl. | |||||
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4. Open the package of chicken. If using chicken breasts, lay each one on a cutting board and cover with parchment paper or plastic wrap. Pound with the flat side of a meat mallet to tenderize (lacking a meat mallet, the back side of a heavy ice cream scoop works well). Pound until the chicken breast is spread out by about 50%. If using chicken tenders, skip this step, but cut off the hard white tendon on the end. 5. Set a large, deep skillet on the stove top, pour in the vegetable oil, and turn the heat to medium. Allow the oil to warm up while you prep the chicken but be careful not to get distracted! Oil left unattended can get too hot and spark a kitchen fire. 6. Working with one piece of chicken at a time, press it into the oat flour to coat both sides, then dredge in the egg-buttermilk mixture, and turn in the panko to fully cover. Pile the breaded, raw pieces of chicken onto a plate. | |||||
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7. Once all of the chicken is breaded, test the oil by dropping in a panko crumb or a droplet of water. If it sizzles, the oil is ready. Using tongs, place each piece of chicken into the hot oil. Cook until golden brown, then flip the over one by one and fry to golden on the reverse side. Cooking time is between 4 and 8 minutes. 8. Pile the golden-brown chicken onto a paper towel-lined serving dish. Serve warm and enjoy! | |||||
