It’s been a minute since I’ve written a blog post and put my fingers to the keyboard and craft a recipe but I am BACK. Our sweet boy is already 4.5 months and just tried oatmeal for the first time yesterday – to say he devoured it up is an understatement. As a devout foodie this boy is in for it when he starts solids and eating the foods we eat for dinner. I’m so looking forward to having my sous chef in the kitchen with me, taste testing new recipes, helping me remake my grandmother’s Cream Cheese Rugelach (which I’m hoping to get on the blog this Fall), and create memories in one of my favorite places to be.
Who doesn’t love fried chicken? The crispiness of the skin, the breaded and dredge, the juiciness and brine of the chicken paired with greens, potatoes, and MAC. It’s a perfect comfort food and I’ve definitely had my fair share in eating it. I purchased some Organic Valley buttermilk thinking I would make buttermilk pancakes which, still, needs to be tested; instead, I threw chicken thighs into a bowl of buttermilk, salt, pepper, and decided “what the hell, let’s try frying some chicken.” Of course, this recipe wouldn’t be complete without my favorite cassava flour from Thrive Market, which as of July 31st you can get a $20 shopping credit when you purchase a 1 year membership – use the banner on the right! Additionally, I choose to use Avocado oil when I fry chicken cutlets and used it for this dish too because it not only provides a creamier texture due to the fats in the avocado, but avocado oil has a safe and high cooking temperature, whereas other oils when heated over 400* can burn and become not so healthy #themoreyouknow *cue rainbow and theme song.*
Here’s what you’ll need for this delish recipe:
- 1 pkg chicken thighs or breasts (I used thighs, but I definitely recommend breasts with this too)
- 2-3 cups avocado oil
- 1 cup cassava flour
- 2 cups buttermilk
PRE-SOAK YOUR CHICKEN OVERNIGHT! This will help the buttermilk soak into the chicken and marinade it!
In a deep frying pan or 4-5 qt pot, add in the oil and begin to heat it until it gets to 375* (I recommend getting a cooking thermometer for this). Add the chicken to the cassava flour and coat well. You can do a double dredge for thicker breading but I just did a single dredge. Add the chicken to the oil slowly and cook until each side is a golden brown. Remove from the oil and let drip over a cooking rack or dry with paper towel.
Pair with veggies, mac and cheese, potatoes, or your favorite side! This is such a fun take on the traditional fried chicken, and buttermilk makes it that much more delicious.