Fried chicken, potato salad, apple pie…yes, it’s end of the summer picnic season! But when you have food allergies, quite often the fried chicken and everything else seems off limits. Except that now it’s not. I’ve managed to come up with some good recipes and ideas for picnic food for those of us with food allergies, too.
ALWAYS REMEMBER TO KEEP YOUR FOOD ON ICE…take coolers and ice so you don’t give yourself food poisoning.
First, I love fried chicken. I used to be KFC’s golden customer. I still miss them (I know, I know, but hey, I loved the flavors). But the gluten, dairy, and seasonings they use? No longer an option. I’ve tried using corn flake crumbs for frying chicken and don’t like it. Almond meal? Nope, don’t like it either. But I now make a good fried chicken that is tasty, crispy, and satisfies my craving for it.
Yasmine’s Easy Fried Chicken
- 8 chicken thighs (I like using thighs because they cook evenly and don’t take that long)
- 1 cup of white rice flour
- 1 tbsp kosher salt
- 1 tbsp parsley
- 1 tsp each: thyme, oregano, dill
- Optional (I would add these if I could): ½ tsp black pepper, 1 tsp paprika, 1 tsp onion powder
Mix flour, salt and herbs in a plastic bag.
Rinse thighs and pat dry with paper towel.
One at a time, drop thighs in bag and shake. Remove and place into skillet (four per skillet, do not let touch).
Cook over medium heat for about 18 minutes. Do not move thighs around in pan while cooking—if you need to shift the pan on the heat, that’s fine, but the more you move the chicken around, the more chance the coating will come off.
Turn thighs once. Cook another 14-18 minutes. Use a meat thermometer to test doneness (160° F).
As far as potato salad, well, I’ve never liked potato salad to be honest—I hate mayonnaise, detest egg yolks (for American potato salad), and cannot eat anything with vinegar. So I’d rather serve my cucumber-tomato salad and save the potatoes for chips. (Sadly, I can no longer have tomatoes, but this is wonderful.
- 2 large cucumbers
- 2 large heirloom tomatoes (or ripe slicing tomatoes)
- 1 tsp dill
- 1 tbsp parsley
- 1 tsp kosher salt
- Optional if you can have them: ½ tsp lemon pepper, 3 ounces crumbled feta cheese, ¼ cup toasted pine nuts
- 4 tbsp olive oil
Mix in big bowl. Add herbs and salt. Add in cheese and pine nuts if you can eat them and toss everything lightly with the olive oil. We love this salad, though I do long for the days when I could eat lemon pepper and feta! But it’s good either way.
Want to make a good pie but iffy on the crust? I use Glutino’s gluten free crust, and since I can’t have dairy, I use coconut oil shortening in place of butter. I can’t have vinegar either so I omit that from the recipe and it seems to do fine without it. The thing to remember: ALWAYS chill it before using, and you can’t roll it out very easily. You have to press it into your pie pan. But it’s a tasty crust and I like it.
If you can have gluten free bread, then I recommend Udi’s French bread or dinner rolls. Very tasty! I liked them a lot but my yeast allergy is just too strong for my body to safely handle them.
Have a happy picnic before summer’s over! What are some of your favorite picnic foods?