Katy Salter, a food writer, editor and blogger who was diagnosed with a lactose intolerance, was forced to rethink her favorite foods. Thankfully, she is sharing her dairy-free recipes in her first book, "Dairy-Free Delicious." She writes, "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 flavorsome 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."
RECIPE: "Buttermilk" Chicken
Serves 4
Ingredients:
- 1 tablespoon lemon juice
- 1-1/4 cups almond milk
- 2 teaspoons plain soy yogurt
- 3 teaspoons cayenne pepper
- 3 teaspoons mustard powder
- 4 garlic cloves, peeled and bashed with the flat of a knife
- 2 teaspoons sea salt and plenty of freshly ground black pepper
- 2 teaspoons maple syrup
- 2-1/4 pounds chicken thighs and drumsticks
- Olive oil
Directions:
- Add the lemon juice to the almond milk, stir, let rest for 5 minutes, then stir in the soy 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.
- Preheat the oven to 425°F. Remove the chicken from the marinade and shake off any excess liquid. Space the chicken pieces out in a roasting pan, 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.
Excerpted from "Dairy-Free Delicious" by Katy Salter (The Countryman Press). Copyright © 2016. Photographs by Laura Edwards. Available on Amazon.
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