So Rach, I'm excited to cook for you.
I haven't cooked for you in a while.
So this is the second "Fix it With Food" book.
It's my anti-inflammatory book
because I suffer from RA and discoid lupus.
So I kind of had to-
Michael, tell people what that is.
So Not everybody knows.
So, I suffer from two diseases
that cause significant inflammation,
rheumatoid arthritis and discoid lupus.
So the way that I eat really directly affects
how I feel with aches, and pains, and joints,
and things of that nature.
So with the "Fix it With Food" book,
we kind of start you out and we give you a reset
so you could find your triggers.
Like my triggers were,
were sugar and dairy.
So in the book today,
we're showing you if you have,
if flour, or gluten, is your trigger,
so we're going to make fried chicken
but we're going to do it with rice flour and corn starch.
And it's going to be incredibly delicious and crunchy
and you're not going to miss the gluten at all.
So we're going to make a slaw with it.
We have some red cabbage, carrots, scallion,
I like it spicy, so we have some jalapeno,
quick vinegarette, which is just rice wine vinegar,
a little bit of fresh ginger, some honey, and olive oil.
And then I put some Sesame seeds in here,
just lightly toasted sesames
and then this, that's it.
That's your slaw.
So quick, easy slaw.
Wow!
So delicious and nutty, and earthy, and cool
And you know, Rachel, I mean, we eat very,
we like similar things when it comes to food.
So if I'm going to have something, you know, fried
I want something kind of bright, and acidic,
and crunchy with it to break up.
So then I have some chicken thighs here
and what you do is you take a mixture of,
it's about a quarter cup of cornstarch,
and a teaspoon of baking powder and salt.
You mix it together and you dredge in that first.
And then you could let this hang out in your fridge
for a bit.
You know, it could be, you know, an hour,
it could be overnight, or you could go straight to it.
And this is what helps your batter then adhere
and give you that great craggy sensation
that we love with good fried chicken.
I love that word.
What a great word, craggy. Craggy.
Yeah, you need that stuff.
So for the batter,
you know, anti-inflammatory,
a half teaspoon of baking powder and some salt
and then to give this a lift,
there's two things that I use in my batter
for my fried chicken.
I use a little bit of seltzer and a little bit of vodka
as liquid. Yes!
The vodka
evaporates really quick. I love this!
Yeah, so what happens is,
we put in about two tablespoons of the vodka
and it evaporates so fast
that it lets everything be super crunchy.
So it really works.
I have some in my fridge.
Where'd they go?
Oh no, wait.
Katie pull them out for me already.
They're right here.
So now we're just going to go from the batter
into the fryer.
So any neutral oil will work here,
you could use peanut, canola, you know, oil of choice.
I like safflower oil too,
I really like safflower oil. Safflower is great.
And I get it to 360
and we're just going to go let some of that batter come off
and then we go right into our oil
and this takes, they take about five to six minutes.
So all we're doing here is we want to reach 160 internal,
I would say at about four minutes,
put your thermometer in, give it a check.
It's probably going to take a little bit closer to six,
but you know, it's all about,
don't be afraid in the kitchen,
it's not as hard as you think it is.
I mean, look,
we put the chicken together,
look how beautiful and crunchy
and little craggled Look how gorgeous that is!
and it's golden brown.
It gets good color too
because of the turmeric.
And when you,
you could hear it, that great crunch.
And the turmeric gives it color
and an earthy flavor.
It grounds things,
don't you think, Michael? I agree, it does.
And another thing, all the health benefits
is a total bonus.
So I just serve it with a little bit of the slaw.
I'm going to cut myself a piece because I'm hungry,
as always. (Rachel laughing)
Because of course you do.
But it's super juicy in the center.
(chimes tinkle)