Crispy (Vegan) Butter Chicken
There’s no mystery here. It’s crispy, it’s buttery, its chicken. Easy steps, a favorite for dinner and always looks fancy when you add rosemary. Goes great with our Orzo with Parmesan and Peas or our mashed peas side dishes.
1 cup of gluten free flour
1 tsp of salt
tsp of pepper
4 skin on, boneless chicken breasts
1/4 cup of grapeseed oil
1 -2 sprigs of rosemary
1 stick of vegan butter (8 tablespoons)
2 tablespoons of fresh Italian parsley for garnish
Preheat oven to 350 degrees
In a small bowl, combine the flour, salt and pepper.
In a saucepan, over medium heat, heat the grapeseed oil and 4 tablespoons (half a stick of butter) until it all has melted. Add your sprigs of rosemary (it's optional I just like a little burst of flavor)
While that's happening, dredge your chicken in the flour mixture. Get it nice and floured up.
Placing the breasts skin down in your pan, cook for 12 minutes. Don't move it just let it do its thing.
Place in oven for about 10 -15 minutes. Because they are breasts you probably only need about 10 minutes.
Once it's oven done, put back on stove top over medium heat and now flip that chicken and also add the remaining butter. I would say it only needs about 5 - 6 minutes.
You can slice it or serve whole. Enjoy!