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“Buttermilk” Oven-Fried Chicken
Posted By Cybele Pascal On 2014/06/09 @ 11:04 am In Allergen, Diet,Allergy Safe Recipes,Celiac, Gluten-free,Eggs,Fish,For Kids,GF Lunches,Lunches,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Spring,Sulphites,Summer,Tree Nuts,Wheat | No Comments
Oven-baked chicken is much lower in fat, but the skin never fully crisps like deep-fried chicken. The solution: remove the skin – cutting fat even further. This allows the chicken to better absorb the marinade, for the breading to adhere to the surface, and it creates a much better texture when served at room temperature or cold.
Serves 4 to 6
Free of: Gluten and all top allergens.
Cybele Pascal is Allergic Living’s Food Editor and the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker’s Handbook . Visit her at cybelepascal.com .
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