Gluten Free Chex Oven Fried Chicken Recipes

BEST GLUTEN FREE FRIED CHICKEN RECIPE

Steps:

• Put all ingredients (except chicken) into a bowl and whisk until fluffy.
• Put the raw chicken into a large dish and pour the marinade over the butchered chicken.
• Move chicken around to make sure all of the raw chicken is all covered in the marinade.
• Cover with plastic wrap and refrigerate for 12 hours.
• Drain marinaded chicken in a large strainer.
• Place chicken in the tapioca flour and toss it around to cover the whole piece of chicken.
• Let the chicken rest 2-3 minutes on a baking pan.
• Gently heat oil in a pre-seasoned cast iron skillet. If you have a deep fryer, that is great! I would use that instead. The oil should be 350-375 F degrees before adding the chicken pieces.
• Fry the chicken for 10 minutes on one side. Flip the chicken to cook the other side another 10 minutes. (Do this if you are not fully submerging your chicken in the hot oil. After you cook each side of the chicken, check the internal temperature of 165 F degrees. The total cook time would be around 20 minutes, but it depends on the cut of chicken you are using. If you are deep frying the chicken it will take less time for your chicken to cook.
• Season the chicken with salt and pepper.

GLUTEN-FREE OVEN BAKED CHICKEN

Steps:

• Heat oven to 400°F. Melt butter in 13x9-inch baking dish in oven.
• In medium bowl, stir Bisquick mix, salt, paprika, garlic powder and pepper. Place eggs in shallow dish. Dip chicken into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place skin side down in heated dish.
• Bake 35 minutes. Turn chicken; bake about 15 minutes longer or until juice is clear when thickest part is cut to bone (165°F).

CRISPY BAKED CEREAL CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C); grease a 9x12 inch baking dish.
• Place the cereal in a large plastic zipper bag and crush the cereal into crumbs. Add the garlic salt and seasoned salt; shake the mixture together in the bag to combine. Pour the cereal crumb mixture out into a shallow bowl.
• In another shallow bowl, beat the egg with the milk. Dip each chicken breast half into the milk mixture, then into the crumb mixture, coating the chicken well with crumbs. Place the coated chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the cereal coating is golden brown, the chicken is no longer pink in the center, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED HONEY-MUSTARD CHEX CHICKEN FINGERS

Steps:

• Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
• Place cereal in large food-storage plastic bag; crush cereal using rolling pin. Place cereal in wide shallow dish. In another wide shallow dish, stir together mayonnaise, 1/2 cup honey and 1/3 cup mustard.
• Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart.
• Bake 1 sheet at a time about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving.
• Meanwhile, stir together 2 tablespoons each honey and mustard.
• Serve chicken with sauce for dipping.

GLUTEN FREE CHEX OVEN FRIED CHICKEN

Steps:

• Mix the first four ingredients in a large mixing bowl. Add in chicken drumsticks. Refrigerate for at least 2 hours.
• In a seperate mixing bowl combine the Chex, crumbs & Ranch powder.
• Press each chicken drum into the crumb mixture until it's fully coated & place on a foil lined baking sheet sprayed lightly with non-stick spray. Spray each of the chicken drums with non-stick spray to help crisp up the tops.
• Bake at 425 degrees for about 35-40 minutes (or until chicken juice runs clear & reaches at least 165 degrees).

OVEN "FRIED" CHICKEN

Steps:

• Place chicken breasts in buttermilk an marinate for 4 hours or more.
• Crush rice chex cereal in food processor until fine.
• Place eggs in dredging bowl and whip. Place rice chex in another dredging bowl - add parmesan cheese, salt and pepper and mix.
• Dredge chicken through rice chex then eggs and then rice chex again. Place on parchment lined baking sheet. Drizzle melted butter over each breast.
• Bake at 400 for 25 minutes.

GLUTEN FREE FRIED CHICKEN

Steps:

• rinse and cut chicken breasts into 2 inch strips.
• combine flour, salt and pepper in a bowl.
• combine egg with 1 tablespoon olive oil in a bowl.
• crush rice chex with a rolling pin in a gallon zip lock bag, leave in the bag.
• combine 1/4 cup olive oil with 1/4 cup vegetable oil in skillet.
• pat dry chicken breasts, roll in flour mixture, dip in egg mixture and shake in rice chex.
• place on a paper towel on a plate and refrigerate for at least 1/2 hour.
• fry in olive oil and vege oil mixture until golden.
• OR
• Spray a baking pan with canola oil and bake 30 minutes at 350 degrees. Cook for 20 minutes on one side, turn and cook an additional 10 minutes to brown and get crunchy.