Though Tia Mowry is dairy-free, she's not vegetarian. When I asked her about her favorite recipes in the book, she passionately described two chicken dishes. "Some of my favorite recipes would have to be, number one, my fried chicken. I'm a huge fan of fried chicken. I'm telling you, people knock on my door. I call it my buttermilk fried chicken, [but] instead of buttermilk, I'll use unsweetened cashew milk, and then I'll use also wheat flour. You can also use rice flour instead of white bleached flour," Tia explained.
While fried chicken may be a dish you reserve for special occasions, Tia mentioned a recipe you may be apt to pan-sear on a weeknight, "Another one [is] my pan roasted chicken with maple bacon sauce. I'm a fan of bacon. I mean, who isn't, right? But I would have to say, I make this dish every single day. The oil that I cook the thighs [in] is one tablespoon of reserved oil from the bacon, and then I add in some onions in there. But what takes this dish to the next level is the sauce. So, I use sherry vinegar with soy sauce and maple syrup. I toss it in there with the onions and I slowly cook the chicken in this sauce. The chicken becomes infused with all of these amazing flavors. I top it with parsley and little bits of bacon bits, and it's heaven."
