Gluten Free Southern Fried Chicken with Fiery Sweet Potato Fries and Buttermilk Biscuits

Friday, March 30, 2012

After making that sweet potato puree, I had leftover sweet potatoes and wanted a way to use them up that wasn't in pie or casserole form. Inspired by a segment I'd seen on the Food Channel a few days earlier, I decided to make them into fiery sweet potato fries--and boy did they have a kick! 

Sweet potatoes always remind me of home and when I was planning this dish, I got a bit nostalgic for North Carolina and decided to take it in that direction. One thing that we always had a lot of growing up was fried chicken. And when you're in the south, where there's fried chicken, there's biscuits. Chicken and biscuits and sweet potato? Mmmm, it smelled like my momma's kitchen!


For the chicken
  • chicken parts of your choosing
  • 1/2 cup all-purpose (plain) flour
  • cornstarch if you're in America; cornflour if you're in the UK
  • salt & pepper
  • garlic powder
  • 1 egg
  • enough vegetable oil for frying
For the biscuits
  • 2 cups gluten free all-purpose (plain) flour
  • 2 tbsp baking powder
  •  1/2 tsp baking soda
  • 1 tsp sugar
  • pinch salt
  • 8 tbsp unsalted butter, cubed and chilled
  • 3/4 cup + 2 tbsp buttermilk
  • 1 egg
  • splash of water
For the sweet potato fries
  • 2 to 3 sweet potatoes
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1/2 tsp Chinese five spice
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • blacked pepper
  • 3 tbsp olive oil
alright, let's cook:

For the fried chicken, warm the vegetable oil. While the oil warms, line a cookie sheet with a wire cooling rack. Whisk together the egg, garlic powder, salt and pepper in a large bowl. Set aside. In a large Ziploc bag, combine the flour with the cornstarch. Coat the chicken in the egg mixture before coating with the flour mixture. Once well coated, arrange on the wire rack and leave to set for 10 minutes before frying.

tip::make up the biscuits now and set aside, ready to go in the oven::

For the sweet potato fries, preheat your oven to  450 F (230 C). Chop the sweet potato into French fry batons. In a bowl large enough to fit the sweet potato, combine cayenne pepper, paprika, five spice, garlic powder, black pepper and salt. Add the sweet potato batons to the spice mixture and toss. Once well-coated, arrange on a greaseproof (wax) paper lined cookie sheet and bake for 30 minutes, shaking the pan halfway through cooking.

For the biscuits, put the dry ingredients into a food processor with a metal blade attachment. Add the cold butter and pulse five or six times until the mix yields large crumbs. Add the buttermilk and pulse again until a dough i just about to form. Empty the contents onto a floured work surface and knead lightly. Cut into rounds using a pastry cutter or cookie cutter. Use up the remaining dough by gathering it up, rolling it out and cutting more rounds. Do as many times as needed. Beat an egg together with water in a small bowl. Place the rounds onto a cookie sheet, brush with the egg and bake for 10 minutes.

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