Oven Baked Fried Chicken

Oven Baked “Fried” Chicken                                           Serves 6
from "The Gluten-Free Hassle-Free Cookbook" by Marlisa Brown

Crispy and delicious, gluten-free, without the fat and mess of frying!

3  pound cut-up whole chicken, skin removed

1  cup (8oz) buttermilk

1 tsp red (cayenne) pepper

2 Tbsp olive oil

2 Tbsp unsalted butter

2/3 cup white rice flour

1/3 cup tapioca flour

½ tsp black pepper

2 tsp paprika

½ tsp salt

  1. Place chicken in a large ziploc bag with buttermilk and red pepper. Place in refrigerator and marinate for 1-2 hours.
  2. Preheat oven to 400 degrees.
  3. Place butter and olive oil in a 9x13 inch pan and place in oven until butter has melted. Swirl mixture around pan to make sure it is evenly coated.
  4. Place rice flour, tapioca flour, pepper, paprika and salt in a shallow dish.
  5. Shake excess buttermilk off each piece of chicken and dip in flour mixture until completely coated. Place in prepared pan.
  6. Bake in oven for 30 minutes. Turn each piece over and bake for an additional 20 minutes or until cooked through. 

Nutritional information: 282 calories, 26 grams protein, 15.6 grams carbohydrates, 12.3 grams fat, 90 milligrams cholesterol, 127 milligrams sodium, <1 gram fiber, 42.6 milligrams calcium, 1.3 milligrams iron

Tip: If you are watching your salt intake, use your favorite Mrs. Dash salt free seasoning in place of the salt.

**Allergy Tip: GF, EF, NF, PF, FF, SFF, .

FODMAPs: To make FODMAP friendly, replace buttermilk with rice or coconut milk.

 

 

 

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