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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The chicken looks delicious! Thank you for the recipe.
ReplyDeleteYou bet. Like I said, it's now my husband's favorite!! Once a week. :)
DeleteDaryl / Avery
It looks delicious. Thanks for the tip about the gluten free crumbs.
ReplyDeleteIndeed. Finding ones that work is really important.
DeleteDaryl / Avery
Looks so yummy, Daryl/Avery! I am going to let my GF friends know right now. And we're going to try it asap.
ReplyDeleteXO
MJ
Yay, MJ. Glad to help your pals.
DeleteDaryl / Avery
I'll definitely going to try this!
ReplyDeleteSuper, Connie!! Enjoy.
DeleteDaryl / Avery
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.
ReplyDeleteI've seen the mayonnaise trick before. It must be good.
Oh, Libby, yum. Those biscuits sound amazing!!!
DeleteDaryl / Avery
PS The mayonnaise trick works on grilled cheese, too. Use it instead of butter on the outside of the bread.
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.
ReplyDeleteWhen 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.
Margaret, makes total sense!
DeleteDaryl / Avery
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.
ReplyDeleteHarbinger, so glad to hear it. Yep, "breading" GF is really hard, but this way works like a dream.
DeleteDaryl / Avery
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.
ReplyDeleteNot just foil, but foil to line the pan and then a cooling rack on top of that (be sure to oil it or spray it so it's easy to clean), then the chicken so air can get on all sides of the chicken.
Delete