Going Dairy-Free: Buttermilk Chicken

 , guardian.co.uk  |  Updated: March 04, 2015 17:10 IST

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Going Dairy-Free: Buttermilk Chicken

‘Buttermilk’ chicken recipe from Dairy Free Delicious by Katy Salter. Photograph: Laura Edwards/dairyfreedelicious.com

A marinade of garlic, spices and a dairy-free buttermilk give the tenderness of fried chicken without all the deep-fried grease.

What if you could get the tenderness of fried chicken without all the deep-fried grease? Enter buttermilk roast chicken, adapted from a Nigella Lawson recipe. Thighs and drumsticks (so much more flavoursome than chicken breasts) get a long marinating in garlic, spices and a dairy-free “buttermilk” – the result is chicken with burnished-gold skin and succulent meat. No deep-frying required. The perfect accompaniments have to be cornbread and slaw (recipes below).

(Serves 4)

1 tbsp lemon juice

300ml almond milk

2 tsp plain soya yogurt

3 tsp cayenne pepper

3 tsp mustard powder

4 garlic cloves, peeled and bashed with the flat of a knife

2 tsp sea salt and plenty of freshly ground black pepper

2 tsp maple syrup

1 kg chicken thighs and drumsticks

Olive oil

Add the lemon juice to the almond milk, stir, leave to rest for 5 minutes, then stir in the soya yogurt.

To make the marinade, add the cayenne pepper, mustard powder, bashed garlic cloves, salt, pepper and maple syrup to the almond buttermilk, whisking briskly with a fork to combine.

Place the chicken thighs and drumsticks in a large, sealable freezer bag. Pour in the marinade, seal and place flat in a baking dish in the fridge, making sure the chicken is well coated. Marinate in the fridge for at least 6 hours or overnight.

Preheat the oven to 220°C/425°F/Gas Mark 7. Remove the chicken from the marinade and shake off any excess liquid. Space the chicken pieces out in a roasting tin, drizzle with a little oil and roast for 30 minutes, until the chicken is cooked through and the skin is golden brown with dark, burnished patches.

Red cabbage and sesame slaw

50 ml lemon juice

50 ml white wine vinegar

1 tbsp caster sugar

1 red cabbage, finely shredded

1 spring onion (white and green part), sliced

large handful of coriander leaves

1 tbsp sesame seeds

Sea salt and freshly ground black pepper

Whisk together the lemon juice, vinegar and sugar. Pour this mixture over the shredded cabbage and stir to combine.

Add the spring onion, coriander and sesame seeds. Season and toss everything together well.

Dairy-free cornbread

340ml soya or almond milk

Juice of ½ lemon

200g polenta

40g self-raising flour, sifted

1 tsp baking powder

½ tsp bicarbonate of soda

50g caster sugar

1 tsp sea salt

1 large egg, beaten

30g dairy-free sunflower spread, melted and cooled

1 spring onion (white and green part), finely sliced

20 x 20cm square baking tin, greased and lined

Preheat the oven to 200C/400F/Gas mark 6.

Mix together the soya or almond milk and lemon juice in a measuring jug and leave to stand for 5 minutes.

Meanwhile, fold all the dry ingredients together in a large bowl with a large metal spoon, until just combined. Pour in the almond milk and lemon juice mixture, add the egg, melted spread and spring onion and whisk together to combine.

Pour the batter into the prepared tin and bake for 25 minutes, or until golden on top. Leave to cool for 5 minutes in the tin, before cutting into squares and turning out on to a wire rack to cool slightly. Best served when still warm.

  • Dairy-Free Delicious (Quadrille, £18.99) is out now. Buy it for £15.19 at Guardian Bookshop

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Tags:  Vegan