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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