Gluten-Free Oven Fried Chicken
8 chicken thighs/servings
Prep, Rest & Cook Time
Prep time: 20 minutes
Resting time: 30 minutes
Cook time: 45 minutes
Total time: 95 minutes
Lunch & Dinner
We’ve got another fabulous recipe from our friend – food photographer and recipe developer, Kelly Neil. This is the perfect weekend recipe to whip up in the afternoon; and then serve ’em up for a delicious dinner. This Gluten-Free Oven Fried Chicken is going to be a must-add to your collection of dinnertime delights.
P.S – You absolutely MUST try these on one of our Best Ever Buns paired with your fave condiments/toppings. Seriously, what’ is better than a mouthwatering gluten-free chicken sandwich for dinner? Or you can always serve it up with your favourite veggies for a more traditional meal!
- 8 boneless, skinless chicken thighs
- 1 cup (120g) Schoolhouse gluten-free breadcrumbs
- 1/4 cup (40g) brown rice flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 eggs
- 1/4 cup (57g) butter
The Steps to Take
Line a baking sheet with parchment paper and have a 9×13 baking dish ready.
Spread 8 chicken thighs out on the parchment lined sheet. Dry each thigh as best you can with paper towel. Set aside.
Get out three shallow plates or bowls. Add the gluten-free breadcrumbs to the first bowl. Mix the rice flour, salt, and pepper in the second bowl. Whisk the 2 eggs in the second bowl. Lay out the bowls in the following order – rice flour, eggs, breadcrumbs.
Lay one chicken thigh in the rice flour. Use a spoon to get flour in all of the nooks and crannies of the thigh, making sure the chicken is well coated. Dip the floured chicken thigh in the eggs and flip it over to coat all over. Finally, lay the chicken in the gluten-free breadcrumbs, using a spoon if you need, to coat the thigh completely in breadcrumbs.
Lay the breaded chicken back on the baking sheet and repeat the process with the other seven thighs. Once all thighs are breaded and back on the baking sheet, place the sheet in the fridge for 30 minutes.
Preheat the oven to 375ºF. Place the butter in the 9×13 baking dish and place it in the oven for 1 to 2 minutes to melt. Once the butter is melted, tilt the dish to spread the butter around the bottom. Arrange the breaded chicken thighs evenly inside the 9×13 dish on top of the melted butter and place the pan in the oven for 20 minutes.
Flip the thighs over and continue to bake for 20 to 25 minutes or until crispy. For extra crispiness broil the thighs for the last few minutes. Serve hot on a Schoolhouse gluten-free bun with spicy mayo and pickles, or with your favourite vegetables as a meal.
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