So this is fried chicken, without actually being fried.
I used to to love the “Shake & Bake” night growing up! My how things have changed!
How do you make a healthier dairy and gluten free version? A version that also uses no eggs?
I had a favorite recipe that I turned on it’s head for this one, and I could not tell the difference!
It was still just as good….and my kids went back for seconds…always a good sign!
How do you make your own gluten free breadcrumbs?
Gluten free breadcrumbs can be kind of spendy, so I learned how to make own to save some money and waste less food!
Here’s a tip on bread crumbs, whether they be gluten free or not: I save all the stale and end pieces of gluten free loaves and put them in a bag in the freezer.
When the bag gets full, I whir the whole bit in the food processor: this way you are using the whole loaf, because I KNOW I do not have the only family who steers clear of the dreaded heel end pieces!
The price of a bag of gluten free crumbs is high, so this works better for my family.
Since these breadcrumbs are fresh, whatever you do not use needs to be stored in the freezer. Or you could use any additional to make my gluten free chicken parmesan, or even my roasted whole cauliflower with breading!
Alternately, you could spread the crumbs in a thin layer on a cookie sheet and bake in a 300 degree oven for about five minutes. Stir, then about five minutes. There are ready when just toasted and dried out. These keep in the pantry for a few weeks.
Gluten free fried chicken coating spices?
This recipe also lends itself to creativity with the spices. I never measure my spices, and change it depending on the mood I am in, and you could do the same!
Here are some suggested spices to play with:
- Basil, oregano, thyme
- Cajun spice mix
- Chili powder
- Smoked paprika
- Hungarian paprika
- Onion powder
- Garlic powder
- Lemon pepper
- Garam masala
Serving suggestions for gluten free oven fried chicken
There are many delicious sides to serve up with your crispy chicken! We love my Instant Pot Rice-A-Roni…all real food and tastes like the original! Add some sautéed broccoli, and you have a balanced meal!
For a low carb option, learn how to make cauliflower rice!
Can I use boneless skinless chicken in this recipe?
As you can tell from the pictures, I sometimes do just that! Everything is the same except the cooking times. The following are suggested times, but use a meat thermometer to check (165 degrees) for chicken.
- Chicken tenderloins: about 15-20 minutes
- Boneless skinless chicken breasts: 20-25 minutes depending on size and thickness.
- Boneless skinless chicken thighs – 2o-25 minutes
Gluten Free Oven Fried Chicken Recipe:
If you make this gluten free dairy free ‘fried’ chicken, be sure to come back a leave a comment below
Oven Fried Chicken - Gluten & Egg Free
- 8 chicken pieces skins removed (I buy whole legs because they are cheaper and have them rip off the skins and cut the leg and thigh apart for me at the store)
- 1 1/2 cup 'buttermilk' any unsweetened milk of choice set side for a few minutes with 2 teaspoons apple cider vinegar to sour it. I used So Delicious Unsweetened Coconut Milk
- 1 tablespoon gluten free Worcestershire French's is gluten free too!
- 2 teaspoons Tabasco optional
- 2 cups gluten free breadcrumbs I make my own, please see how to in post above
- 1/2 cup tapioca flour
- 2 tablespoons salt-free Cajun seasoning I use a salt-free version in the bulk food section. If you have something else, please be sure and check if there is salt, if so, omit the extra salt below, and 1/2 the amount of Cajun seasoning. If you have some chili powder to compensate for removing the additional Cajun seasoning, that should balance the flavor
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 2 teaspoons oregano or thyme
- avocado oil spray
Preheat the oven to 400 degrees.
Combine the 'buttermilk', Worcestershire, and Tabasco in a container large enough to accommodate all the chicken pieces. Brine the chicken for at least 2 hours or more in the in fridge. Overnight great!
Combine all the breading ingredients, and remove the chicken pieces from the brine, dredging each piece and pressing down for a thorough coating.
Place coated pieces on a greased cookie sheet. Alternately you can use a piece of parchment paper.
Lightly spray the top of each piece with avocado cooking spray so that the breading is lightly moist.
Bake in 400 degree oven for 45-60 minutes until crispy and golden brown (I like mine extra crispy so sometimes leave it in a bit longer!)