Friday, September 6, 2013

Gluten Free Oven Fried Chicken

This recipe is an experiment that has not totally been refined, yet. I am still trying to figure out how to get it to be a little crunchy but in the meantime it gets 2 thumbs up from Bake.
For this amount of coating, I used 2 large bone in breasts and 6 drumsticks.
The chicken can be marinated in the buttermilk for 2 hours to overnight in the refrigerator.

Buttermilk marinade:
Gluten Free Oven Fried Chicken
2 cups buttermilk
5 cloves garlic, sliced
dash of hot sauce

Mix buttermilk, garlic and hot sauce in a large glass pan. Add chicken and marinate in the refrigerator.

Alfies seasoning (about 2 Tablespoons)

2 cups almond meal
1 Tablespoon dried sage
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon chipotle chile pepper
1/8 teaspoon nutmeg

4 Tablespoons of melted butter or olive oil

Preheat oven to 425F.
Remove chicken from marinade and season liberally with Alfie's seasoning. Set aside.
In a pie plate, mix together almond meal, sage, garlic salt, paprika, basil, thyme, black pepper, cayenne, chipotle and nutmeg. Stir well.
Coat each chicken piece with this mixture, let stand while oven is preheating and then coat again.
Line a baking sheet with foil and place a rack on top. Spray the rack with cooking spray.
Place the coated chicken on the rack and drizzle with melted butter or olive oil.
Bake in oven for 10 minutes, lower the temp to 400F and continue to cook until chicken is browned and cooked through, about 30 minutes more.

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