My gluten free husband hasn’t had real fried chicken in AGES. I’ve made breaded chicken but using almond meal instead of breadcrumbs. It’s surprisingly good, but it’s not fried chicken. And flavoring just the breaking doesn’t do the trick because then your meat isn’t flavorful.
Enter this recipe which is a take off Ina Garten’s. I’ve made some changes with flavoring and measurements. And you’ll notice I use only dark meat. They cook up juicer and is much more forgiving in terms of cooking time. If you choose to use white meat, don’t use boneless meat and remove from the oven about 5-10 minutes sooner.
Its crispy, crunchy, juicy, flavorful fried chicken goodness. Whether you’re gluten free or not, this is the best oven fried chicken recipe I’ve ever made. This recipe is definitely a keeper!
6 chicken legs, separated thighs and legs
1 1/2 cups buttermilk
1/4 cup brown mustard
2 cups gluten free breadcrumbs
1 tsp. Salt
1 tsp. Herbs de Provence
1 1/2 tsp. Garlic powder
Preheat oven to 385F degrees on convection roast, or 400F.
Mix buttermilk and mustard together in a large bowl and submerge all the chicken pieces, including under the skin. Marinade at least 2 hours, preferably overnight.
Mix all remaining dry ingredients in a shallow dish or loaf pan. Dip chicken pieces in the dry mixture and place on a parchment lined sheet pan. Bake 25 mins, then flip the pan and bake another 20 mins.
Remove from oven and let cool 10-15 mins. Serve. Makes enough for 5-6 people.