Every once in a while, I devote an hour or more to cooking something delectable that can also yield leftovers for the week. One of our favorites is this adaptation of clean-eating “fried” chicken. I have made this over a dozen times, each time adding something different to the coating mixture. But rosemary is a favorite, and I seldom deviate from adding the herb to the mix.
Although I used to make this with regular white flour, recently I have vowed to use coconut or almond flour in as many recipes as would work. Coconut flour is very fibrous and absorbs a lot of moisture. So it is not a one-for-one substitution. It worked in this recipe, however. And the crispness of the coating surprised me. If you don’t have coconut flour, use whole wheat or all-purpose flour. The taste will not change. But the cooking time may need to be reduced to avoid burning or over-browning. Experiment with the level of crispness–you will not be disappointed. Paired with very fresh tomatoes drizzled with parsley vinaigrette, the crispy chicken becomes a base that highlights the herbalicious and tangy salad.
Try this chicken with sweet potato fries (homemade, of course)–drizzled with olive oil and Kosher salt. If you are looking for non-dairy, omit the butter and the buttermilk, and increase the amount of grapeseed oil (which is good for high-temperature cooking). Instead of coating the chicken with the buttermilk, coat it with the heated oil. As for a gluten-free option, it is possible to substitute the flours for almond or other gluten-free alternatives.