San Antonio Non Dairy Fried Chicken Recipe from the Meadow Restaurant

Fried Chicken – San Antonio “Meadow Restaurant” Dairy Free Feb 2023

A recipe gleaned from a San Antonio Cooks cookbook from the Meadow Restaurant. Author of the book is Julia Celeste Rosenfeld. The book is available via Amazon or your local bookstore. I note that it calls for smoked paprika and also Spanish paprika. Now, historically, one defaulted to Spanish paprika when one wanted a smoked paprika. Also noted, I'm not too sure about that Mexican oregano. If I make this, I will probably reduce the amount or eliminate altogether. I'm comfortable with the other ingredients and I think that dry mix for the batter is going to be a good one. The soy sauce in the marinade is another interesting riff. That adds salt. 

I look forward to dining at The Meadow, to sample their fried chicken on a future visit to San Antonio.

 

1 tbs sea salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp Mexican oregano

1 tsp Spanish paprika

½ tsp mustard powder

½ tsp cayenne pepper

(Spice Mix)

 

1     3 ½ lb chicken to which you add 2 tbs of the above spice plus ¼ cup soy sauce plus 2 tbs Crystal hot sauce

 

Batter

1 cup AP flour

¾ cup cornstarch

¼ cup rice flour

 

Store leftover spice

Chicken pieces in bowl. Add ingredients above. Refrigerate 12  hours

 

To make batter, combine batter ingredients above in bowl, add 1 ¾ cups cool water to make batter. You can soak chicken in batter and refrigerate up to 2 hours. 

 

375 F