2.07.2014

Baked Crusted Chicken, a Gluten-Free Recipe

This low fat, gluten-free chicken recipe is one that is actually baked, yet tastes like it's fried!  Only it's not!  It's skinless chicken lightly coated with extra-virgin olive oil and gluten-free crumbs then baked until chicken is crispy and crunchy on the outside, leaving meat moist and juicy on the inside.  This chicken recipe will surely be the new favorite and one the whole family will enjoy! 

This chicken is baked with corn crumbs and herbs, which makes this dish low in fat and gluten-free. We took our mothers recipe and made few small changes in the ingredients to make it healthier!

As children, our mother 's recipe for this baked chicken was usually made with her bread crumb mixture, making the chicken tender and crispy.  Making small changes in her recipe and removing the unhealthy parts, such as the skin and fat on the  chicken,  makes this a low-fat recipe.  We even took it one step further, we also substituted her bread crumb mixture for the gluten-free corn crumbs,  making the chicken even more flavorful while giving the crispy texture without the Gluten! 

The outcome was amazing!  Super moist meat with a crunchy crust on the outside, giving the taste of classic fried chicken, only it's better!  Without all the fat and calories, it's ideal for anyone who loves chicken.
 
An easy recipe to prep in the morning or even the night before, then pop the chicken into the oven and bake.  Serve with a side of rice or roasted potatoes and a green salad to round out the meal. And dinner is ready! Thanks for stopping by.....



Baked Crusted Chicken, a Gluten-Free Recipe
  • 1 Whole Chicken - cut up into parts.
  • 2 cups extra-virgin olive oil.
  • 2 cups corn crumbs (Gluten-Free)
  • 5 sprigs of Italian parsley
  • 1 Tbsp. dried parsley
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper
  • 1 tsp. onion power
  • 3 tsp. grated Parmesan cheese
Use one bowl for olive oil.
Use a separate bowl for all dry ingredients - make sure to mix all ingredients well.
 

Remove all skin and fat from all chicken parts.
Rinse chicken thoroughly and drain in a colander.
Dip each chicken part, one at a time, in olive oil and coat all sides. 
Drip excess oil back into oil bowl.
Then dip the chicken into corn crumb mixture, until well coated on both sides.
Place into a baking dish.
Preheat oven at 350 degrees.
Bake for 45 minutes, turning once after the first 20 minutes.
Raise the temperature to 450 degrees, and continue to bake for 10 minutes more to make them crispy and crunchy.

Serves  6

Thanks for stopping by!
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8 comments:

  1. I am definitely going to try this one...been quite awhile since I've had "fried" chicken

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  2. Thanks Liz
    You always think of your gluten free friend. YUMMY - YUMMY

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  3. We love chicken, preapred any way. This looks particularly wonderful. I love this post and recipe!

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  4. Thank you Dan! Your comments are always appreciated! xxoo

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  5. SO delicious - this looks like a winner to me!
    mary x

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  6. Yay for baked chicken! I would have never guessed that the crust is gluten-free!

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  7. I will have to send this link to our daughter-in-law. She has recently had to start eating gluten free and this recipe looks so delicious I know she will want to give it a try!

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    1. So glad to hear that! Thank you for sharing this recipe with your family! Have a great weekend!

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