GLUTEN COURT

Crispy Oven-Fried Chicken

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Crispy Oven-Fried Chicken' — USDA MyPlate Kitchen, from 'Heart Healthy Home Cooking: African American Style' by the US Department of Health and Human Services, National Heart, Lung, and Blood Institute (public domain, federal). Converted to gluten-free: cornflakes specified as gluten-free cornflakes (regular cornflakes may contain barley malt flavoring) and poultry seasoning specified gluten-free; no other changes.

Skinless chicken breasts and drumsticks are dipped in seasoned milk, coated in spiced gluten-free cornflake crumbs, chilled, then cooked in the oven until the coating is crisp.

Category: MainsServes: 6Time: 155 minComplexity: 3/5

Why this complexity: cornflakes specified gluten-free to avoid malt flavoring; mandatory 1-hour chill so the coating sets; coating technique.

Ingredients

  • 1/2 cup non-fat milk (or buttermilk)
  • 1 teaspoon gluten-free poultry seasoning, divided
  • 1 cup gluten-free cornflakes, crumbled
  • 1 1/2 tablespoons onion powder
  • 1 1/2 tablespoons garlic powder
  • 2 teaspoons black pepper
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon ground ginger
  • 4 chicken breasts, skinless
  • 4 chicken drumsticks, skinless
  • 1/4 teaspoon paprika
  • 1 teaspoon vegetable oil (to grease the baking pan)

Method

  1. Preheat the oven to 350°F.
  2. Add 1/2 teaspoon of the gluten-free poultry seasoning to the milk.
  3. Combine the remaining 1/2 teaspoon gluten-free poultry seasoning and all the other spices except the paprika with the cornflake crumbs and place in a plastic bag.
  4. Dip the chicken into the milk, shake to remove excess, then quickly shake in the bag with the seasoning and crumbs to coat.
  5. Refrigerate for 1 hour.
  6. Remove from the refrigerator and sprinkle lightly with paprika for color.
  7. Evenly space the chicken on a greased baking pan. Cover with aluminum foil and cook for 40 minutes.
  8. Remove the foil and continue cooking for an additional 30 to 40 minutes, or until the meat can easily be pulled away from the bone with a fork. The drumsticks may require less time than the breasts. Do not turn the chicken during cooking.

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