Is it possible to get the crispiest of chicken, that’s not fried, and is also gluten free…?
YES, using both gluten free rice flour & cereal as part of the coating, as well as oven baking, rather than frying. So crispy, so tasty, you won’t believe it!!
The. Best. Chicken.
This recipe gives everything you could want in crispy chicken. Brining in seasoned buttermilk makes the chicken über moist & flavourful, while the GF cereal breading and oven baking give all the crispness you could want. Gloriously. Crispy.
Not to mention, all the flavour that comes with frying, but without the mess, and all the calories.
Brining. It’s a good thing~
As easy as mixing liquid, in this case buttermilk, with some seasonings you just pour it over the chicken, and leave it in the fridge. 24 hours minimum, and up to 48. Whether it’s pieces of chicken or turkey, or a whole bird, it’s especially good for white meat, adding moisture and flavour.
I prefer dark chicken meat but if white is more your thing, use chicken breasts instead. Just make sure whatever you use is on the bone… you’ll have more flavour!
So crispy – you can see it!
Wanting to replicate the über crispy buttermilk brined chicken I used to make with panko breadcrumbs, I came up with using gluten free rice chex cereal. Neutral enough in taste and very crispy, it worked beautifully.
Then there’s the fun of bashing the cereal! Do it right in a food storage bag, and have at it. Just make sure it’s not all crushed to teeny tiny pieces… you really want a mix of small, medium and even large bits, to get that crunch!
This is so unbelievably crispy, even leftovers stay that way – and like most chicken recipes, are almost better than when just cooked. To keep the crispness, store uncovered in the fridge to enjoy any time – this crispy chicken is fabulous at any temperature~
Gluten Free Crispy Oven Chicken
for the brine:
- 1 quart buttermilk
- 1 1/2 tablespoons Kosher salt
- 1/2 tablespoon freshly ground black pepper
for the chicken:
- 4 chicken legs (thigh & drumstick) or chicken breasts
- 1/3 cup sweet rice flour
- Large pinch Kosher salt
- Large pinch Freshly ground black pepper
- 2 large eggs
- 2 cups, approx. GF Rice Chex cereal crushed, leaving various sized bits
Combine ingredients for the brine.
Place the chicken pieces in a large food storage bag, and sit it in a bowl, to hold the bag up for easier pouring of the brine.
Holding up one corner of the bag, slowly pour in the brine. Close the seal on the bag, and turn it over a few times, to distribute the brine. Keep the bag in the bowl (in case of leaks!) and place it in the fridge. Marinate for 24 hours for best results, and up to 48.
Heat the oven to 375°F.
Drain the brine from the chicken, most easily done by using a large holed colander, placed in the sink. Leave while you prep the remaining ingredients.
Get out 3 large shallow bowls or plates. In one add the flour and a pinch of salt & pepper. In another the eggs, whisked with a pinch of salt & pepper. Put the cereal bits in the last one.
One piece at a time, dredge the chicken first in the flour, then dip it in the egg, then place in the cereal, coating the top only.
Place on parchment lined sheet. Repeat with remaining pieces.
Bake for 45 - 55 minutes, until golden brown and totally crispy!
- season the brine generously; that’s a lot of liquid to carry it through.
- do brine the chicken at least 24 hours, and up to 48. It's easy, and great food is possible with a little planning!