Healthy Gluten Free Baked “Fried” Chicken
Ingredients
4 pounds bone-in raw chicken parts
1 cup (140 g) basic gum-free gluten free flour blend (92 g superfine white rice flour + 31 g potato starch + 17 g tapioca starch/flour)
1 cup (8 fluid ounces) buttermilk, at room temperature
1 egg (50 g, weighed out of shell) at room temperature, beaten
1 1/4 cups (200 g) Panko-style gluten free bread crumbs
1 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt
1 1/2 teaspoons smoked Spanish paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon chili powder
Cooking spray
Instructions
Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached parchment paper, place a wire rack on top and spray the rack light with cooking oil to grease. Set the pan aside.
Prepare the chicken and set up a dipping station. Remove the skin, if any, from the chicken and discard it. If your chicken parts contain any bone-in breasts, using a very sharp knife or poultry shears, cut the breasts into two equal parts. Set up a dipping station for coating the chicken three times before placing it on the prepared baking sheet/wire rack. In a medium-size shallow bowl or pan, place the basic gum-free flour blend. Next to it, place the buttermilk and eggs, and beat to combine well. Finally, in a separate, medium-size bowl or pan, place the bread crumbs, pepper, salt, paprika, oregano, thyme, parsley, cumin, cinnamon, onion powder, garlic powder and chili powder, and mix to combine well.
Finish preparing the chicken. Dip the prepared chicken pieces first in the flour blend, coating evenly on all sides, then the egg and buttermilk mixture, allowing any excess to drip off before placing the chicken in the bread crumb and spice mixture, pressing the chicken down firmly on both sides to ensure that the bread crumbs adhere to the chicken on all sides. Place the chicken pieces about 1 inch apart from one another on the wire rack in the prepared baking sheet. Spray the prepared chicken pieces lightly with cooking oil spray.
Bake the chicken. Place the chicken in the center of the preheated oven and bake for about 50 minutes, or until golden brown all over and breasts have reached 165°F on an instant read thermometer and thighs/drumsticks have reached 175°F. Remove from the oven and allow the chicken to sit for a few minutes before serving.