Life takes over occasionally and there is not enough time in the day to do what you love or even what you must. That's been me for a while. That said, let's eat!
The gardens in the south are producing lots of fresh vegis right now. Squash, Zuchinni, Okra, Tomatoes! OH MY! What delicious vegis! This time of year I kinda crave fried vegis. Yes, it's hot and yes, fried is not the best thing for us to eat BUT they are really good! I think it's worth the mess on the stove to have fresh fried squash or zuchinni, fried green tomatoes and fried chicken.
One of the first things I had to figure out when I knew that I could no longer have wheat was Fried Chicken. The very thought of never eating that delicious coating made me sad. I secretly love the crispy coating as much if not more than the chicken. Then I realized that this was going to be a piece of cake! My husband thinks my version is even better than the traditional, "crispier" he says. The best part is that you can coat all sorts of vegis in the same thing you do chicken, so I keep a container all mixed up and in the freezer for fast work.
Seasoned Coating for anything Fried
1 cup Brown Rice Flour
1 cup Corn Flour
2 Tablespoons House Seasoning*
Marinade for Chicken or anything else
2 cups buttermilk
2 Tablespoons Tabasco Sauce (optional if you have a spicy sensitive family)
*House Seasoning (Paula Deen)
1 cup Kosher Salt
1/4 cup Black Pepper
1/4 cup Garlic Powder
Stir to combine evenly and store in an airtight container.
When doing chicken, marinating overnight is best but marinate for at least 30 minutes. the longer the chicken marinates, the more tender it becomes.
Vegis...just dip and coat.
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