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The Bend Magazine

Chef Karey Swartwout's Gluten-Free Fried Chicken

05/14/2021 12:31PM ● By Kayla Butts

By: Kayla and Justin Butts  Photos by: Rachel Benavides

Karey Swartwout, chef and owner of GLOW in Rockport, visits with us through the serving window as she works in the kitchen. The dining room is drenched in sunlight and smells wonderfully of her cooking. Chef Karey is completely at home here; the restaurant feels like home.

We invited Chef Karey to design a recipe for Farm to Table, and she instantly knew what she wanted to prepare: fried chicken.

Chef Karey brings an eclectic mix of styles to her cooking. She grew up in the Woodlands, just north
of Houston, and the downhome current of Texas runs through all of her dishes. Fried chicken makes perfect sense.

Chef Karey told us that Spain and Sweden had a great impact on her style. The salsa verde mayonnaise recipe is Spain itself expressed through local ingredients. The architecture of GLOW, with its simplicity and clean lines, would fit easily into a cobblestone lane in Stockholm.

Karey updates her menu six times per year to reflect local seasonal ingredients and seafood. Her menu design is a balancing act between what she is passionate about and what her customers want. Listening to her guests inspired the gluten-free touch to the fried chicken.

For Chef Karey, food is emotional. “How your mom cooked, how your grandmother cooked, is very import- ant to your connection with food,” she said. “Food triggers memories; tastes, smells. Good food can take you home.”

This recipe by Chef Karey is simple, fresh, and exquisitely delicious. Whether you prefer the downhome flavor of Texas, or the sophisticated tastes of Europe, this food will take you home. 


Gluten-Free Fried Chicken with Salsa Verde Mayonnaise

Serves: 6
Prep time:
2.5 hours 

Cook time: 45 minutes Ingredients:

3-4 pounds cut up chicken pieces

1 cup milk

1 teaspoon peppercorns

1 bay leaf

1 clove garlic

1 teaspoon sea salt

1 teaspoon pepper

2 eggs, lightly beaten

2/3 cup gluten free all-purpose flour

1⁄2 teaspoon sea salt

1⁄2 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon smoked Span- ish paprika

4 tablespoons peanut oil or grape seed oil

Salsa Verde Mayonnaise

1 cup mayonnaise juice of 2 lemons

1 tablespoon chopped capers

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil or mint

sea salt and pepper to taste


Mix the milk with the peppercorns, bay leaf, garlic and sea salt.

Place the chicken pieces in a baking dish and pour the mix mixture over. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the milk and pat dry with paper towels. Season with sea salt and pepper.

Combine the gluten free all-purpose flour with the salt, pepper, garlic powder and smoked paprika. Mix together and put on a baking sheet.

In a small bowl, lightly beat the two eggs. Bread the chicken by coating it first with the flour mixture then shake off excess flour and dip in the egg mixture, then dip back into the flour mixture shaking off ex- cess again. Set aside on a baking sheet. Repeat for all of the chicken pieces.

Heat enough oil in a cast iron skillet to medium until the skillet is completely hot.

Carefully place breaded chicken on the hot skillet and allow them to cook 2 to 3 minutes on each side (longer if the chicken is thick), or until crispy and cooked through. Internal temperature of the chicken should be 160 degrees F. You can finish the thicker pieces in the oven if required. While chicken is in the oven, stir all of the salsa verde ingredients together in a small bowl and store in refrigerator.

Serve the pan fried chicken with a green salad and a side of salsa verde. Lovely served with the Cinsault Rose from William Chris Vineyards in Hye, Texas.