Wednesday, April 8, 2015

Fried Baked Chicken ala @DarylWoodGerber

From Daryl aka Avery

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!

Baked Fried Chicken – Gluten free

12 pieces chicken (breasts and/or thighs)
2/3 cup mayonnaise
2 cups gluten-free crumbs ( I like an even mixture of gluten-free rice chex-style cereal, crumbled, and gluten-free bread crumbs; I use Glutton brand)
2 teaspoons salt
2 teaspoons garlic powder

Preheat oven to 375 degrees F.

Line 2 baking pans with foil and spray with nonstick cooking oil.

Rinse the chicken pieces.

In a pie tin, mix the gluten-free rice chex/gluten-free bread crumbs with salt and garlic powder.

Rub the chicken with mayonnaise, top and bottom, then roll each piece in the crumbs. Set pieces in the foil-lined pans and cover with more foil. Seal tightly and set in preheated oven.

Bake 45-50 minutes. Remove foil. If you want the chicken crispier, cook another 10 minutes without the foil cover.

Serve hot.


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  1. The chicken looks delicious! Thank you for the recipe.

    1. You bet. Like I said, it's now my husband's favorite!! Once a week. :)

      Daryl / Avery

  2. It looks delicious. Thanks for the tip about the gluten free crumbs.

    1. Indeed. Finding ones that work is really important.

      Daryl / Avery

  3. Looks so yummy, Daryl/Avery! I am going to let my GF friends know right now. And we're going to try it asap.



  4. I'll definitely going to try this!

  5. When I was growing up I usually asked for my mother to make "her" fried chicken for my birthday. It was some years later that I realized what I really wanted was biscuits with the gravy she made in the electric skillet she'd fried the chicken in. All those lovely crunchy bits that remained in the pan made for a delicious gravy.
    I've seen the mayonnaise trick before. It must be good.

    1. Oh, Libby, yum. Those biscuits sound amazing!!!

      Daryl / Avery

      PS The mayonnaise trick works on grilled cheese, too. Use it instead of butter on the outside of the bread.

  6. I love when I hear others make similar recipes as our family. My Mother always made chicken breaded with cornflakes in the oven. I am not a big fan of frying, no matter what you do you end up with a mess.
    When I make my chicken I line a baking sheet with foil, then put a cooling rack and cook the chicken on the cooling rack. It helps them crisp up a bit more.

  7. Thanks, Daryl! I've tried various gluten-free "breading" and wasn't happy with the result and gave up. I'll try yours, though, since I've liked so many of your recipes.

    1. Harbinger, so glad to hear it. Yep, "breading" GF is really hard, but this way works like a dream.

      Daryl / Avery

  8. Yum...although I think I'll use miracle whip and since I don't have to be gluten free corn flakes or regular chex. I'm curious to try the foil tip.