My mom didn't like to fry anything. Too much of a mess. I have to admit, I agree. Yuck! I'll stir fry things. That's not so bad. But deep, deep frying? Oh, my! I thought maybe having a deep fryer would be easier. Not!! I used it about 4 times and ditched it. Too much work to clean up.
But I love fried chicken, and I had a distant memory of making a baked fried chicken - in my teens, in my twenties? - that had so much crunch.
I dredged up the memory and recalled using flour and corn flakes. Well, I can't have flour any more and I can't have corn flakes because they're contain flour, but I can have alternatives. So I've come up with a wonderful mixture that is gluten-free.
This is now my go-to chicken because my husband LOVES it. So moist yet still light, and if you want to forgo eating the skin (and the crunch), there's still plenty of flavor inside. Enjoy!
FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.