Since not being able to eat wheat flour, I found myself really missing fried chicken one night. Summer isn’t summer for me without enjoying fried chicken at one point. So I figured out a way to still enjoy the occasional Winner Winner Chicken Dinner. If you don’t eat meat, consider switching the chicken out with Portobello mushrooms, tofu, or tempeh, but read up on your allergens first – many “fake meats” aren’t gluten-free.
Biscuits and Gravy
Logistics on how to cook this all in order are below!
Prep Time: Overnight or at least one hour marinating, plus about 45 minutes kitchen time. Serves 2
- 2 boneless chicken breasts (skinless too if you want to cut back on fat. I eat them that way and they’re good), about 2″ thickness all the way through. (You can slice chicken breasts in two if you need to get them thinner. The thinness is the key to getting them to cook well without drying.)
- 2 c buttermilk or unsweetened soy or almond milk if buttermilk grosses you out
- 2 tsp cayenne pepper
- 2 tsp cracked black pepper
- 2 pinches sea salt
Blend milk with spices and let chicken breasts soak overnight or at least 1 hour. When ready to cook, dredge wet chicken breasts in a shallow pile of rice flour mixed with another measuring of the above spices.
Heat oil (canola, avocado, or vegetable oil are good) in a pan about an inch deep, until hot but not smoking.
Gently place the chicken into the pan and cover so they cook well. Mind the heat, since too high of heat will burn the chicken without cooking it through. Turn after about 5 minutes and continue to cook another 3-5 minutes uncovered.
I use a meat thermometer to tell when it’s done (standard temp for chicken breasts is 170) . Remove from oil and place on crumpled paper towels or newspaper to let oil drain off. (Reserve 1 tbsp cooking oil. To dispose of the rest of the cooking oil, let it cool and then pour off into garbage.)
- 4 Yukon Gold potatoes, skin on and cubed
- 2 tbsp butter, margarine such as Earth Balance, or olive oil
- 2 tsp rosemary, cracked black pepper, and sea salt
- 1/2 cup buttermilk or unsweetened soy or almond milk if buttermilk grosses you out
- 2 1/3 cups Bisquick® Gluten Free mix
- 1/3 cup butter, margarine such as Earth Balance
- 3/4 cup milk, buttermilk, unsweetened soy or almond milk
- 3 eggs, beaten (if you don’t eat eggs, look into getting this stuff)
Heat oven to 425°F. Grease cookie sheet. Pour bisquick into bowl and cut in butter with fork. Stir in milk, beaten eggs. Drop by 6 spoonfuls onto lightly greased or parchment paper covered cookie sheet. Bake 10-12 minutes.
- 1 c chicken stock
- 1/4 cup rice flour
- 1 tbsp cooking oil
- 1/4 c milk, buttermilk, unsweetened soy or almond milk
- 1 tsp ea salt, black cracked pepper
Gravy isn’t hard, it just takes technique and a fearless attitude. You can always add more stock or milk or more flour to get the balance just right. If you suddenly find yourself with a ton of gravy with all the adding, just freeze the leftover.
Pour flour and stock into a jar or tupperware with lid and tightly close. Shake for 1-2 minutes until well blended (this is called a slurry). Heat up oil in your chicken pan and pour in your slurry. Stir vigorously over medium heat until thick, about 3-5 minutes. If you need thinner gravy, add more stock. For thicker, add more flour. Taste and season well with lots of pepper and a bit more salt as needed. Serve immediately.
Here’s the order in which you pull this dinner together:
- Marinate Chicken (overnight)
- Set table
- Make flour dredge for chicken
- Make Biscuits batter
- Cut up potatoes and boil in water
- Bake Biscuits, drain cooked potatoes
- Smash potatoes, place pot or serving dish in oven for warming
- Dredge and Cook Chicken, drain on towels
- Make Gravy
- Plate and serve!