I did something that I never thought I’d ever do: I breaded chicken with Cheerios. Might sound unconventional, but again, when have dishes on my channel been too “normal”? And I guess it’s a sacrifice of what’s typical for taste. …which is not a sacrifice at all in my book.
Cheerios are now gluten-free, as you may have seen from my last recipe post and video, and I am delighted to partner with them for these two recipes. When I was contemplating what recipes to do I knew I wanted one to be savory… to use the sweetness of the oats from Cheerios in a main dish to add some crispiness and warm flavors. Turns out they make a mean breading.
Like, terribly good.
The breading recipe is pretty darn easy and I accompanied it with a dairy-free roasted poblano cream sauce. This sauce is inspired from when I cooked at Mextiza, a James Beard award-winning Mexican restaurant in Portland, OR. The chef would have us roast the poblano peppers directly over the fire of the burners until black all over, put them in a covered bowl to make the skins easier to remove, wipe off the skins, and then slice them into thin strips before reducing them with cream and epazote.
Epazote is a Mexican herb that is both sweet and earthy like basil, so since it’s not an “everyday herb” to find, I replaced it with fresh basil to give it that herbacious kick. It works splendidly.
I love this breading recipe and the way the coconut milk replaces cow’s milk cream in the sauce. It also meshes perfectly with the sweetness of the breading because of the gluten-free Cheerios! If you don’t eat meat you can always do this with cauliflower. It would be… heavenly.
Gluten-Free Cheerios Fried Chicken (w/creamy roasted poblano sauce; GF DF)
|Prep time||15 minutes|
|Cook time||35 minutes|
|Total time||50 minutes|
|Dietary||Dairy Free, Gluten Free, Lactose Free, Nut Free|
|Meal type||Appetizer, Condiment, Lunch, Main Dish, Snack, Starter|
|Misc||Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot|
- 2 1/2 cups Original Cheerios (they're GF)
- 4 pieces chicken breast or thigh, your pick
- 1 cup rice flour
- 2 Large eggs
- 1 tablespoon water
- a large pinch sea salt
- 2 poblano chilis (if you can't find them, find long green chilis that are sweet and spicy)
- 1/4 cup thinly sliced fresh basil
- 1 clove garlic (minced)
- 1 can coconut milk
- 1/4-1/2 cup olive oil (for cooking)
|Step 1||Start by roasting your poblano peppers by cooking them directly over flames until all of the skin is blackened. You can do this over a grill or even the fire burners of your stove. If you don’t have either, you can take a torch to them! Immediately put the peppers in a large bowl and cover them with plastic so that the humidity helps the skin to come off later. |
|Step 2||Prepare your breading by pulsing your Cheerios in a blender (or really crushing them with a mashing tool/mortar and pestle). Set up your assembly line: salt the chicken and keep in one dish; mix together the eggs and water in another bowl/dish; keep the rice flour in another large dish. |
|Step 3||Now you’re going to go through your assembly-line process: dunk a few pieces of chicken into the egg mixture, then into the flour until coated. Then dunk back into the egg mixture, then into the ground Cheerios. This will finish your breading — repeat with all pieces of chicken. Keep in the refrigerator until cooking. |
|Step 4||Prepare your sauce: using a paper towel remove the blackened skins of the poblano chilis and cut them into 1 cm strips, removing the seeds and the stem. Heat 2 tbs. olive oil in large sauté pan. Sweat out garlic for 30 seconds. Add basil and chilis. Stir twice, then add coconut milk. Increase heat to high, stir twice, then reduce heat to medium and let simmer. |
|Step 5||Meanwhile, cook your chicken: Heat a good 1/2 inch olive oil in the bottom of another large pan. Once hot, but not smoking, add chicken and fry on one side for about 5 minutes, until golden brown. Flip, and repeat until cooked through. |
|Step 6||By now your sauce should be reduced and creamy. You can either spoon it onto the bottom of a plate and top with the chicken, or serve as a side dipping sauce in a little bowl. Serve hot, and if you don’t eat it immediately keep it in the refrigerator for up to 1 day. |