THURSDAY

Oven-Fried Chicken  |  Butter Lettuce with Cherry Tomatoes, Corn & Buttermilk Vinaigrette

 

After beginning our week with rain and unseasonably cool temperatures the Bay area is enjoying the return of summer.  The near-term weather forecast includes a high heat advisory for tomorrow into Sunday…after this evening’s dinner, I believe my oven will be taking a few days off, returning our grill to active duty.

As I have mentioned before, I do not fry foods here at home for no other reason than I hate the mess.  With that being said, I am always on the lookout for recipes that promise the “fried food salty crunch” without the deep frying process.  When I came across this oven-fried chicken recipe in Food & Wine I thought it was a genius idea to use crushed kettle-style potato chips as the coating for a “fried” chicken…after all, it is hard to beat the crunch of a kettle chip.  I substituted coconut flour for the all-purpose flour called for in the original recipe, making this dish gluten-free.  I also used cultured buttermilk rather than whole milk…the thickness of the buttermilk made for a better coating.  The resulting “fried” chicken was delicious and had that “crunch” I was craving.  This chicken is perfect for summer gatherings {think Fourth of July} as it can be made ahead and enjoyed warm, at room temperature and even cold.  I made a huge batch of chicken {9 pounds of drumsticks} ensuring leftovers for picnic lunches both at the barn tomorrow and at the beach on Saturday…how I love summer!

 

Oven-Fried Chicken By The Bucket {adapted from Food & Wine}

• Grapeseed oil  {spray using a Misto or other sprayer designed for oils} 
• 2½ cups coconut flour
• Kosher salt
• Freshly ground black pepper
• 2½ cups buttermilk
• 3-4 tablespoons Dijon mustard
• Two 13-ounce bags kettle-style potato chips {such as salt-and-pepper flavor}, finely crushed {I used a pestle}
• 30 chicken drumsticks {about 9 pounds}

1. Preheat the oven to 400° and arrange the racks in the upper and lower thirds. Spray 2 or 3 wire racks with grape seed  oil and set them each over rimmed baking sheets lined with parchment paper or foil.
2. Place 2 cups of the coconut flour in a medium bowl and season with salt and pepper. In another medium bowl, whisk the buttermilk with the mustard and season with salt and pepper. In a large bowl, stir the crushed potato chips with the remaining ½ cup of flour.
3. Season the chicken pieces with salt and pepper, then dust with the flour, tapping off any excess. Dip the pieces in the buttermilk mixture, then coat in the crushed potato chips, pressing to help them adhere. Transfer the chicken drumsticks to the prepared baking sheets making sure not to overcrowd the chicken pieces. Spray the chicken all over with grape seed oil.
4. Bake the drumsticks on the upper rack of the oven for 20 minutes {you may need to do this in batches depending on how many baking sheets you are using and the size of your oven}. Transfer sheets to the lower rack and bake for about 20 minutes longer, until golden and cooked through. Season with salt and serve.

While the chicken bakes, prepare the salad.   Farmers’ markets in our area are showcasing lovely, sweet cherry tomatoes right now.  Pairing tomatoes and corn is a standard summer practice but tossing them into a salad with some fresh herbs, simple lettuce and a light buttermilk vinaigrette elevates two old classics to a new level.  Next time I make this salad I will add some chopped, cooked bacon.

Butter Lettuce with Cherry Tomatoes, Corn & Buttermilk Vinaigrette {adapted from Salad For Dinner, by Tasha De Serio, The Taunton Press 2013}

• 2 heads butter lettuce, cores cut from each head and leaves thoroughly rinsed and dried
• 3 ears fresh corn, shucked and kernels cut from the cob
• 1 large shallot, finely minced
• 8 tablespoons freshly squeezed lemon juice {about 6-8 large lemons}
• Kosher salt
• 1 large egg yolk
• 6 tablespoons extra virgin olive oil
• ½ cup grapeseed oil
• 1 cup buttermilk
• 4 tablespoons crème fraîche
• Freshly ground black pepper
• 1 pint cherry tomatoes, rinsed and halved
• ¼ cup Italian parsley, roughly chopped
• ¼ cup fresh tarragon, roughly chopped
• 3 heaping tablespoons minced fresh chives

1. Bring a small pot of water to a boil.  Add the corn kernels and cook for 20-30 seconds {the fresher the corn the less time it needs to cook}.  Drain, rinse with cold water, drain again and set aside.
2. Prepare the vinaigrette by combining the shallot, lemon juice and a pinch of salt in a small bowl.  Let sit for 10 minutes.
3. Meanwhile whisk the egg yolk and ½ teaspoon water together in a small bowl.  Combine the olive oil and the grapeseed oil in a liquid measuring cup.  Begin whisking the egg yolk and slowly start adding the oil, a drop at a time.  As the mixture begins to thicken and emulsify, gradually add more oil in a thin stream until the mixture is perfectly emulsified.  Gently whisk in the shallot-lemon juice mixture, buttermilk, crème fraîche and season with pepper.
4. Combine the corn and cherry tomatoes in a small bowl and season with salt and pepper.  Toss gently to combine.  In another small bowl, toss the herbs to combine.  Place the lettuce in a large salad bowl and toss with enough vinaigrette to just coat the leaves.  Add the herbs and gently toss.  Transfer the tossed greens and herbs to individual plates and top with some of the corn-cherry tomato mixture.  Drizzle a bit more of the vinaigrette over the top of the salad, focusing on the corn and cherry tomatoes.  Serve immediately.

The final dinner plate…