Gluten Free Oven-Fried Chicken

Oven-Fried Chicken

I’ve been on a bit of a buttermilk kick lately. Well not so much a kick, more of a I had to use 2 tablespoons of buttermilk in a cake recipe and now I have to use up the rest of the carton before it goes off type of situation. I know it’s super easy to make a buttermilk substitute, but it’s never quite as good as the real thing, so I attempt to stockpile a couple recipes that all call for buttermilk and go on a spree. Or  you could just sell it in smaller cartons dairy people. But that would probably be too easy.

So in my feverish attempt to use up my buttermilk I decided to make oven-fried chicken. It was an excellent decision. I let the chicken marinate in the buttermilk for about 2 hours and I was really impressed with how tender and juicy it stayed despite cooking for nearly an hour. I did find the coating to be a little bland though. Next time I would definitely add some more hot sauce and paprika and probably throw in some garlic and onion powder.

Gluten Free Oven-Fried Chicken (adapted from Eating Well)

  • 1/2 cup nonfat buttermilk
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, minced
  • 1 teaspoon hot sauce
  • 2-3 pounds boneless, skinless chicken breasts cut into pieces/chunks
  • 1/2 cup flour (I used Better Batter)
  • 2 tablespoons sesame seeds
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • Olive oil cooking spray
  1. Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
  2. Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
  3. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
  4. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

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