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Even celiacs can enjoy down home southern cookin’ with Alex’s gluten free biscuit and fried chicken batters!
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Gluten-Free Biscuits with Fried Chicken and Maple Pecan Sauce
Gluten-Free Biscuits:
2 cups all-purpose gluten-free flour blend, plus more for dusting (recipe below) **
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
6 tablespoons cold butter, cut into small pieces
1 cup buttermilk
2 tablespoons butter, melted
Maple Pecan Sauce:
1 1/2 cups pecans, roughly chopped
12 ounces honey
3/4 cup whole grain mustard
2 teaspoons Tabasco sauce
Fried Chicken:
Marinade:
3 cups buttermilk
3 sprigs fresh thyme
1 clove garlic, smashed
2 bay leaves
2 tablespoons Sriracha sauce
4 boneless, skinless chicken breasts
2 cups olive oil
1 1/4 cups vegetable oil
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch
4 tablespoons kosher salt
3 tablespoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
Gluten-Free Biscuits
1.Preheat oven to 450F.
2.In the bowl of a food processor pulse to combine all the dry ingredients. Add the cold butter and pulse until it looks like coarse meal, do not over mix. Add the buttermilk in a steady stream while pulsing until the dough just comes together. The mixture should be very wet. If it looks dry add 1 tablespoon of buttermilk at a time until desired consistency.
3.Turn the dough out onto a floured surface. Pat the dough into a 1/2-inch thick rectangle. Fold the dough in half and pat the dough back into a ½-inch thick rectangle. Repeat this process 3 more times. After the fourth fold press the dough into a 1-inch thick disc. Use a 2-inch round cutter to form biscuits. Push the scrap dough back together into a 1-inch thick disc to cut more biscuits. Place the biscuits on a cookie sheet and brush with melted butter. Bake for 10-12 minutes until the biscuits have risen and turn a golden brown on the top and bottom. Remove from oven and reserve.
** Note: If you are using a different all-purpose gluten-free flour blend than the recipe below check to see if the recipe contains xanthan gum. If the recipe does not contain any xanthan gum add 1/2 teaspoon to this recipe.
Maple Pecan Sauce
1.Combine all the ingredients in a saucepan over medium heat and stir to combine. Cook until the ingredients are melted together and completely combined. Reserve.
Fried Chicken
1.In a large resealable plastic bag combine buttermilk, thyme, garlic, bay leaf, and Sriracha. Add the chicken to the buttermilk marinade, seal the bag, and mix to completely coat the chicken. Marinate the chicken in the refrigerator for at least 8 hours and up to 24 hours.
2.Preheat stovetop to 375F. Fill a 10-inch cast iron skillet with the olive oil and vegetable oil, it should come 1/4 of the way up the sides of the pan. Heat oil to 370F.
3.In a shallow dish thoroughly combine the dry ingredients. Remove the chicken from the buttermilk marinade; allow the excess to drip off the chicken and then dredge in the dry ingredients. Gently lay chicken in the preheated oil, in batches, and fry on each side for 8-10 minutes, until golden brown and cooked through. If the chicken browns before it cooks through remove it to a sheet tray lined with a baking rack, cover with foil, and place in the preheated oven until cooked through.
4.Cut chicken breasts in half, place on a biscuit and top with maple pecan sauce.
Yield: 8 sandwiches
Alex’s All-Purpose Gluten-Free Flour Blend
3 1/2 cups brown rice flour
1 1/2 cups sweet rice flour
1 1/3 cup tapioca starch
1 cup sweet sorghum flour
2/3 cup cornstarch
1/2 cup potato starch (not potato flour)
4 teaspoons xanthan gum
1. In a large bowl thoroughly whisk to combine all the ingredients. Store in an airtight container until ready to use.
Yield: 8 cups
