I developed this recipe when I was craving some Autumn flavors, but the tomatoes were still ripening on the vine, and the hot summer sun made turning on the oven seem like too much of a chore. This works equally well with chicken breast or oyster mushrooms (see notes on cooking) The sweetness of the easy tomato jam pair well with our savory Seasoned Flour. Serve with fresh coleslaw and sliced fruit for a complete meal.
- 1-2 lb boneless, skinless chicken breasts OR extra firm tofu drained well OR 4-8 c oyster mushrooms (I prefer rehydrated dried mushrooms for this, but fresh will do). If you forage, you can also use chicken of the woods or hen of the woods.
- water (at least 2 c)
- 2-3 c Better Batter Gluten Free Seasoned Flour
- oil for frying OR drizzling
- 1-2 fresh, ripe red tomatoes, diced into 1/4 inch dice
- 1 c apple butter
- salt to taste
Gluten Free Buns (homeade or use commercial)
Lettuce or other chopped greens
PREP THE FOOD
Prepare two pie pans – place one full of water and one full of Better Batter Seasoned Flour. Set aside
Prepare Sheet pans – lay a sheet of parchment paper down on the cookie sheet or baking pan (this will prevent sticking)
Prepare food for frying.
Cut food into small pieces – they should be big enough to cover the bottom of your bun without overlapping too much and only about 1/2 inch thick. Gently dry off any moisture in your chicken/tofu/mushrooms with a clean paper towel.
Dip the food pieces into the Seasoned flour, then dip into the water until evenly wet. Dip back into the seasoned flour, coating evenly. Set onto prepared sheet pans and allow to sit for 5-8 minutes. Repeat the process to ‘double coat’ the pieces. Set aside and allow to set for 5-8 minutes. This will help the coating adhere.
Prepare the jam: In a small saucepan, blend together the tomatoes and apple butter. Cook on medium high heat until mixture comes to a boil – it should thin out and then thicken. Stir constantly to ensure it doesn’t burn. Once mixture thickens to the consistency you would like, taste – season with salt if desired. Set aside to cool.
Prepare the oil for cooking
use a very heavy pan (cast iron for instance) with at least 2-4 inches height on the sides. Use enough oil to coer about a 1/4 inch to 1/2 inch of the pan – the deeper the level, the crisper the food will get and the quicker and more evenly it will cook. Heat over medium high heat until about 400 degrees
Fry a few pieces at a time in the oil, making sure not to crowd the pan. Flip halfway through cooking when first side browns. Cook time will vary depending on what you are cooking, how big your pieces are, and how hot your oil is, but should take 3-6 minutes per side.
Remove to a rack to cool. Continue cooking until all pieces are used.
Preheat oven to 425F. drizzle a small amount of oil over the top of the chicken pieces. When the oven is hot, bake the pieces for about 10-15 minutes. Flip when they are browned and continue to cook for another 10-15 minutes or until both sides are browned and the center is cooked. TCook time will vary depending on what you are cooking, how big your pieces are, and how hot your oven is, but should take 5-15 minutes per side.
Remove and set aside
Assemble the sandwiches: Cut open buns and place greens on the bottom of the bun. Place the fried food onto the greens and then top with a generous spoonful of tomato jam. Serve immediately.