Crispy Oven "Fried" Chicken
The swap
GF cereal crumbs and cornstarch instead of flour and breadcrumbs. Cornstarch makes the coating extra crisp.
Ingredients
Every packaged ingredient marked GF label often hides gluten. Buy one labeled gluten-free.
Steps
- Stir the hot sauce into the buttermilk and add the chicken. Refrigerate at least 30 minutes, or overnight.
- Heat oven to 400°F. Set a wire rack on a foil-lined baking sheet and spray it.
- In a shallow dish, mix the crushed cereal, cornstarch, salt, garlic powder, paprika, and pepper.
- Lift each piece of chicken from the buttermilk, let the extra drip off, and press it into the coating on all sides. Set on the rack.
- Spray the tops with oil. Bake 40 to 45 minutes, until golden and a thermometer reads 175°F in the thickest part.
More gluten-free recipes
This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.