|Gluten Free Un-Fried Chicken|
Gluten Free Un-Fried ChickenLet's face it. I'm a southern girl at heart. My grandmother used to make Fried Chicken for Sunday dinners at her house. She, hands down, made the best fried chicken on the planet. KFC? Nope. Popeyes? Uh-uh Mrs. Winner's? More like Mrs. Losers compared to Honey's crunchy, salty, juicy taste of heaven on a plate. She brined it, then used buttermilk and a cast-iron skillet. Man do I miss it. Now you're craving it, aren't you? See? This is where most gluten free people just have to grin and bear it and lie about not really missing it. I couldn't take it another day. So, I set out to make something that would quell the craving. My husband took one bite and high fived me. That's saying something. I hope you enjoy it.
IngredientsCoconut oil cooking spray
12 Chicken drumsticks (remove the skin for a lighter dish)
1/2 can light coconut milk
2 slices of udi gluten free bread
1/4 cup almond nut thins with sea salt
1 cup gluten free pancake flour
1/2 tsp garlic powder
1/2 tsp creole seasoning
1/8 tsp freshly ground black pepper
A dash of cayenne pepper
1 tsp italian seasoning
1/4 tsp South African Smoke seasoning (TJ's)
DirectionsPreheat the oven to 400º.
Coat a baking sheet with a light coating of coconut oil spray.
Once toasted put in a shallow dish. Add all other dry ingredients and stir.
Place chicken in a seperate shallow dish and pour the coconut milk over it and toss to coat thoroughly.
Season with salt and pepper.
One at a time, add the coconut milk coated chicken to the bread crumb mixture. I like to shovel the bread crumbs over the top and then pat down to make sure they stick.
Place each piece on the sprayed baking sheet about an inch apart. Spray each leg with cooking spray to coat lightly. I use a butter flavored spray for this step just to give it a little more of a naughty taste. Bake for one hour turning every 20 minutes to ensure that all sides brown evenly. You won't believe how crunchy and tasty these legs are. This also works with other bone-in chicken pieces I've just always been a fan of the legs because they make for a juicier dish.