About the Recipe
Get ready for a delicious and healthy culinary experience! This gluten-free recipe reimagines crispy fried chicken in a fun and guilt-free way.
Crispy fried chicken evokes nostalgia for family gatherings and summer picnics. However, traditional deep frying can be heavy and unhealthy. This innovative recipe retains the beloved flavors and textures while offering a healthier alternative.
The secret weapon is a generous coating of crushed gluten-free cornflakes. These crunchy flakes provide an extraordinary crunch that rivals traditional fried chicken. When baked, the cornflakes toast beautifully, creating a perfect golden-brown crust. Crushing the cornflakes allows them to adhere to the chicken, creating a delightful texture.
Making this Gluten-Free Crispy Baked ‘Fried’ Cornflake Chicken is straightforward and requires minimal ingredients. You’ll need fresh chicken pieces and a simple seasoning mix of salt, pepper, garlic powder, and paprika. The cornflakes ensure that every bite is packed with flavor.
This comforting and simple weeknight meal is perfect for busy schedules. It requires minimal prep time, making it an excellent choice for satisfying dinners without hours in the kitchen. Coat the chicken in seasoning mix, cover with crushed cornflakes, and bake. Prepare a side salad or steamed vegetables to round out the meal.
This gluten-free crispy baked ‘fried’ cornflake chicken is a hit with both kids and adults. Kids love the crunchy texture and familiar flavors, while adults appreciate the healthier approach to a classic favorite. It brings everyone together, sparking joy and conversation. Serve it for casual family dinners, weekend gatherings, or meal prep.
Once you try this delicious and guilt-free take on fried chicken, it’s bound to become your new favorite. The combination of nostalgia, flavor, and health-conscious ingredients makes it a standout dish. Gather your ingredients, preheat your oven, and enjoy a delightful meal that brings back the comforting essence of home-cooked fried chicken, all while keeping it gluten-free and oven-baked!
Ingredients
Marinade
2 eggs
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 ½ tablespoons paprika
1 garlic clove, finely grated
2 teaspoons onion powder
1 teaspoon oregano
1 teaspoon sea salt
½ teaspoon black pepper
2 packs of chicken breast
¾ teaspoon ground sage
Coating
3 cups cornflakes ground
1 teaspoon sweet paprika
½ teaspoon ground garlic
¼ teaspoon ground black pepper
1 teaspoon sea salt
Tapioca starch for coating the chicken first
Preparation
Preheat your oven to 400 degrees Fahrenheit. Place a rack in a roasting pan or on a baking sheet.
Rinse the chicken pieces in cold water and pat them dry.
In a wide bowl or on a plate, season the flour with salt and pepper. Dredge each chicken piece thoroughly in the flour, ensuring it’s fully coated. Tap the bowl against the chicken to shake off any excess flour, then set the chicken aside. Discard the flour.
Now, let’s get to the part that kids love: crushing the cornflakes. Place them in a large resealable plastic bag and carefully press the bag to push out as much air as possible. Seal the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Once crushed, open the bag and pour the crushed flakes into a wide bowl or onto a plate.
In a large bowl (big enough to dredge the chicken pieces), mix together the buttermilk, mustard, cayenne pepper, paprika, and sage. Give each floured chicken piece a good bath in the buttermilk mixture, then roll it in the crushed cornflake crumbs.
Arrange the chicken pieces on the rack and place them in the hot oven. Cook for 15 to 20 minutes. Then, lower the heat to 375 degrees Fahrenheit and continue cooking for another 25 to 30 minutes, or until the chicken is cooked through and crispy. The juices should run clear when you pierce the meat with a knife.
Notes