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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
tablespoon lemon juice
1-1/4 cups almond milk
teaspoons plain soy yogurt
teaspoons cayenne pepper
teaspoons mustard powder
garlic cloves, peeled and bashed
with the flat of a knife
teaspoons sea salt and plenty of
freshly ground black pepper
teaspoons maple syrup
2-1/4 pounds chicken thighs and drumsticks
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.