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Juliebove

Baked Fried Chicken

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Daughter found some gluten-free cornflake crumbs at the store the other day and picked out chicken drumsticks to have for dinner tonight. I found a recipe online but it called for melted butter and we can't have dairy or eggs. So I used olive oil instead. Dipped the chicken pieces in the oil, then the crumbs. Laid in a pan lined with foil and sprinkled with salt, pepper, onion powder, sweet Hungarian paprika and also some Italian seasoning. Baked at 375 for 55 minutes. Daughter proclaimed them to be greasy and flavorless on the outside. Husband loved them!

Do you have a good recipe for something like this that doesn't use eggs or dairy? I can't find any margarine here that doesn't contain dairy except for Benecol or the liquid kind and we also try to avoid soy.

Thanks!

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You could just coat the chicken in something else before you roll it in the corn flakes, like barbecue sauce, that would also give it more flavor.

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I use corn flour to bake anything. Just marinate your meats with Italian Salad Dressing, hot sauce and spices of your choice ( I use Tony Chachere's commonly found in my area) for a few hours prior to cooking. This can be done up to two days in advance. I usually use a ziploc bag and put all meat inside with marinate, flipping bag every time I think about it. Then season your corn flour with the Tony's or seasoning of your choice (salt, pepper, garlic, etc) Drain your meats and pass in corn flour. Bake at 350 for about 2 hours, flipping once, or if you are in a hurry, bake at 400 for about 1 1/2 hours but watch closely. I use this method to fry chicken, cutlets, fish, pork chops, etc. Try this variation using boneless chicken/pork chops: Place pieces of meat between plastic wrap on a cutting board and beat each piece flat with a meat mallet or pass through meat tenderizer. Then marinate and pass in corn flour and bake. YUMMY!

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I make oven fried chicken using potato flakes, (I use Potato Buds) lots of garlic powder, and salt and pepper to taste.

I first roll the chicken pieces in a beaten egg, but when I was avoiding dairy and eggs, I used almond milk and dipped twice to ensure a nice coating. (milk, potato mixture, repeat)

I drizzle olive oil in the bottom of the baking dish, and when all the chicken pieces are in the pan, I lightly drizzle them with the olive oil.

Bake at 375 for about an hour. Smells heavenly while baking.....

I frequently do this with boneless, skinless chicken breasts. The leftovers are fantastic sliced over salad.

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You could just coat the chicken in something else before you roll it in the corn flakes, like barbecue sauce, that would also give it more flavor.

Hmmm... Never heard of that one! But daughter and husband don't like BBQ sauce so that wouldn't work.

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I use corn flour to bake anything. Just marinate your meats with Italian Salad Dressing, hot sauce and spices of your choice ( I use Tony Chachere's commonly found in my area) for a few hours prior to cooking. This can be done up to two days in advance. I usually use a ziploc bag and put all meat inside with marinate, flipping bag every time I think about it. Then season your corn flour with the Tony's or seasoning of your choice (salt, pepper, garlic, etc) Drain your meats and pass in corn flour. Bake at 350 for about 2 hours, flipping once, or if you are in a hurry, bake at 400 for about 1 1/2 hours but watch closely. I use this method to fry chicken, cutlets, fish, pork chops, etc. Try this variation using boneless chicken/pork chops: Place pieces of meat between plastic wrap on a cutting board and beat each piece flat with a meat mallet or pass through meat tenderizer. Then marinate and pass in corn flour and bake. YUMMY!

That seasoning is not available here, I don't think, and daughter would never eat hot sauce. But thanks!

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I make oven fried chicken using potato flakes, (I use Potato Buds) lots of garlic powder, and salt and pepper to taste.

I first roll the chicken pieces in a beaten egg, but when I was avoiding dairy and eggs, I used almond milk and dipped twice to ensure a nice coating. (milk, potato mixture, repeat)

I drizzle olive oil in the bottom of the baking dish, and when all the chicken pieces are in the pan, I lightly drizzle them with the olive oil.

Bake at 375 for about an hour. Smells heavenly while baking.....

I frequently do this with boneless, skinless chicken breasts. The leftovers are fantastic sliced over salad.

We're allergic to almonds as well, and for some reason, also Potato Buds. I think they have soy in them, but can't remember.

Do you think this would work with organic potato flakes and rice milk?

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We're allergic to almonds as well, and for some reason, also Potato Buds. I think they have soy in them, but can't remember.

Do you think this would work with organic potato flakes and rice milk?

It should! The bottom line is, I think, that you a) coat the chicken with some liquid and then B) roll it in some powdery substance that is seasoned to your taste. Before I went gluten-free, I'd dip shrimp or chicken tenders in barbecue sauce or EggBeaters and then roll it in crushed Fiber 1, and watch as my boyfriend ate almost everything and left none for me. :) Some gluten-free cereals aren't the best for coating, but cornflakes or potato flakes should work fine. What you coat it in is mostly just a matter of experimentation and creativity. You could even use plain coconut-milk yogurt if you can get it in your area. I don't know tons about dairy substitutes that don't contain almonds or soy, but they're definitely out there. Good luck!

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We're allergic to almonds as well, and for some reason, also Potato Buds. I think they have soy in them, but can't remember.

Do you think this would work with organic potato flakes and rice milk?

I just checked my box--no soy listed.....but yes, you could easily use any dried potato flakes. I know Barbara's is a good one that a lot of people here use.

Rice milk would be fine--the point is to get the flakes to adhere to the chicken. I would definitely "double dip" when using any milk.

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I use the following recipe from epicurious.com as a template for my fried chicken. (I do reduce the salt though! ;) ) Marinating chicken in buttermilk with lots of spices makes it SO flavorful! I will never make it any other way. In fact last time I made this chicken, I forgot to flavor the outside and it didn't matter because the inside was so great. I realize that you are dairy free, but you can make sour milk (which is a buttermilk substitution) with whatever milk you use.

How to make sour milk:

Place 1 tablespoon freshly squeezed lemon juice or distilled white vinegar in a glass measuring cup.

Add in milk to equal 1 cup. Stir.

Let stand for 15 minutes until it looks like its beginning to curdle or slightly curdled.

Deviled fried chicken:

2 cups buttermilk

1/4 cup Dijon mustard

2 tablespoons onion powder with green onion and parsley

5 teaspoons salt

4 teaspoons dry mustard

4 teaspoons cayenne pepper

2 1/2 teaspoons ground black pepper

1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)

3 cups all purpose flour

1 tablespoon baking powder

1 tablespoon garlic powder

5 cups (or more) peanut oil (for frying)

In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.

Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.

Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350

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We use that Gluten Free Corn Flake Crumb as well. But I fried Chicken Breasts with it. It was the best chicken I had ever cooked myself!

I just washed the chicken in water really well and while they were very damp coated them with the Cornflake Mixture. I had let some Extra Virgin Olive Oil heat in a skillet on the stove top, then just fried the chicken in that. It was so good!

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It should! The bottom line is, I think, that you a) coat the chicken with some liquid and then B) roll it in some powdery substance that is seasoned to your taste. Before I went gluten-free, I'd dip shrimp or chicken tenders in barbecue sauce or EggBeaters and then roll it in crushed Fiber 1, and watch as my boyfriend ate almost everything and left none for me. :) Some gluten-free cereals aren't the best for coating, but cornflakes or potato flakes should work fine. What you coat it in is mostly just a matter of experimentation and creativity. You could even use plain coconut-milk yogurt if you can get it in your area. I don't know tons about dairy substitutes that don't contain almonds or soy, but they're definitely out there. Good luck!

Perhaps the seasoning I used was the problem. The recipe called for seasoned salt and I don't use that.

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I just checked my box--no soy listed.....but yes, you could easily use any dried potato flakes. I know Barbara's is a good one that a lot of people here use.

Rice milk would be fine--the point is to get the flakes to adhere to the chicken. I would definitely "double dip" when using any milk.

Doesn't it have mono and diglycerides? I thought that was either soy or wheat. I guess I could be wrong.

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I use the following recipe from epicurious.com as a template for my fried chicken. (I do reduce the salt though! ;) ) Marinating chicken in buttermilk with lots of spices makes it SO flavorful! I will never make it any other way. In fact last time I made this chicken, I forgot to flavor the outside and it didn't matter because the inside was so great. I realize that you are dairy free, but you can make sour milk (which is a buttermilk substitution) with whatever milk you use.

How to make sour milk:

Place 1 tablespoon freshly squeezed lemon juice or distilled white vinegar in a glass measuring cup.

Add in milk to equal 1 cup. Stir.

Let stand for 15 minutes until it looks like its beginning to curdle or slightly curdled.

Deviled fried chicken:

2 cups buttermilk

1/4 cup Dijon mustard

2 tablespoons onion powder with green onion and parsley

5 teaspoons salt

4 teaspoons dry mustard

4 teaspoons cayenne pepper

2 1/2 teaspoons ground black pepper

1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)

3 cups all purpose flour

1 tablespoon baking powder

1 tablespoon garlic powder

5 cups (or more) peanut oil (for frying)

In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.

Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.

Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350

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We use that Gluten Free Corn Flake Crumb as well. But I fried Chicken Breasts with it. It was the best chicken I had ever cooked myself!

I just washed the chicken in water really well and while they were very damp coated them with the Cornflake Mixture. I had let some Extra Virgin Olive Oil heat in a skillet on the stove top, then just fried the chicken in that. It was so good!

Hmmm... I wonder why my daughter didn't like it then? It didn't seem to get crisp. That's the only thing. I didn't eat it. I don't like fried chicken.

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But that's for frying on the stove. I don't like to cook like that.

I usually start them on the stove, then finish them in the oven. I'm sure you could cook them however you make your oven fried chicken. I was mainly posting about the marinating technique. :)

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I usually start them on the stove, then finish them in the oven. I'm sure you could cook them however you make your oven fried chicken. I was mainly posting about the marinating technique. :)

Oh. Okay.

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This is the recipe that I use. It is a big hit with my kids.

Parmesan Chicken

12 chicken drumsticks

2 cups grated Parmesan cheese

1 cup gluten free bread crumbs (or cracker/cereal crumbs)

1 egg

1 teaspoon ground black pepper

1 teaspoon salt

1/2 tsp oregano

1/4 tsp garlic powder

In a shallow bowl, mix together salt, pepper, oregano, garlic powder, bread crumbs and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese/bread mixture. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.

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This is the recipe that I use. It is a big hit with my kids.

Parmesan Chicken

12 chicken drumsticks

2 cups grated Parmesan cheese

1 cup gluten free bread crumbs (or cracker/cereal crumbs)

1 egg

1 teaspoon ground black pepper

1 teaspoon salt

1/2 tsp oregano

1/4 tsp garlic powder

In a shallow bowl, mix together salt, pepper, oregano, garlic powder, bread crumbs and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese/bread mixture. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.

Yeah but we can't have dairy or egg.

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Yeah but we can't have dairy or egg.

Too bad, this is a great recipe, the parmesan gives it great flavour. Is there a soy cheese that mocks parmesan cheese flavour? If there is, I'd dip in an alternate milk of choice (soy, rice or nut milk) and sub the parmesan for a soy one that will add the same flavour component to the dish.

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Too bad, this is a great recipe, the parmesan gives it great flavour. Is there a soy cheese that mocks parmesan cheese flavour? If there is, I'd dip in an alternate milk of choice (soy, rice or nut milk) and sub the parmesan for a soy one that will add the same flavour component to the dish.

We can't have soy either. I do buy a beef based faux parmesan that is okay on pasta. Don't think it would work in this recipe though.

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We can't have soy either. I do buy a beef based faux parmesan that is okay on pasta. Don't think it would work in this recipe though.

Crushed rice chex makes good breading, if you do the wet-dip/ wet-dip thing. And you can do honey nut chex with shredded coconut for coconut chicken, and use coconut milk to wet. That was really good when I did it.

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Crushed rice chex makes good breading, if you do the wet-dip/ wet-dip thing. And you can do honey nut chex with shredded coconut for coconut chicken, and use coconut milk to wet. That was really good when I did it.

I think we are allergic to the honey nut Chex. Don't they have almonds? But thanks!

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I think we are allergic to the honey nut Chex. Don't they have almonds? But thanks!

Well then, the plain ones! :)

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I marinate the chicken in buttermilk with some hot sauce and mustard mixed in (to taste) but I'm sure you could use rice milk. Then I roll them in 1/2 corn meal and 1/2 potatoe flakes -seasoned. I usually fry them briefly in a small amout of oil, and then bake them. You could probably skip the frying and go straight into the oven.

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