Gluten-Free Baked Fried Chicken with crispy skin and smokey fried chicken flavor. Most people I know love fried chicken. When I was a kid many households had fried chicken for Sunday supper. I always enjoy it when I can get my family to sit down to eat dinner together. Incredibly, this recipe makes fried chicken healthier without losing any of the flavors.
Some of the best fried chicken I have ever had was dipped in buttermilk. Buttermilk allows the breading to stick to the chicken better. For instance, buttermilk has fats and acids which help make the skin crispy. However, since my daughter and son have issues digesting milk I use coconut milk. Simply add some freshly squeezed lemon juice to coconut milk and set aside (this will make it coconut buttermilk). Additionally, I add some of my Hickory BBQ Sauce to add another level of flavor.
Besides the coconut buttermilk adding additional flavor I also add a little of my BBQ Seasonings to elevate the flavor of the chicken. Not to mention that this fried chicken is just as good the following day. In other words, make a big batch to take on a picnic or bring to a church potluck. Perfect with Dairy-Free Coleslaw and Homemade Ketchup or Hickory BBQ Sauce.
In any case, your family will be sad to see the chicken disappear. Gluten-Free Baked Fried Chicken is indeed, flavorful without the greasy feel. My package of 5 lbs. of chicken contained 6 legs and 6 thighs. Therefore, one serving is one leg and one thigh.
Unsweetened Coconut Milk can be found on Amazon.
Gluten-Free Baked Fried Chicken
Ingredients:
1/2 cup cassava
1/2 cup almond flour
1 tbsp BBQ seasoning
2 tsp pink salt
1 tsp black pepper
1 cup of homemade Dairy-Free Coconut Buttermilk
1 tbsp lemon juice
2 tbsp hickory BBQ sauce
5 lbs chicken quarters
Directions:
Preheat oven to 375. Combine cassava flour, almond flour, bbq seasoning, pink salt, and black pepper in a large plastic bag and seal then shake until combined.
Next, open the coconut milk and place in a container and whisk it together. Next, measure out 1 cup. Pour the remaining coconut milk into a sterilized glass jar and store in the fridge for another use. Add the lemon juice to the measured out coconut milk. Next, add the Hickory BBQ sauce to the coconut milk allow to sit for 5 minutes.
Make a conveyor belt with the flour mixture and coconut milk mixture. Here’s what I do. I pour the cassava flour mixture out onto a plate.
Additionally, pour the coconut milk mixture onto a plate.
Finally, dip chicken into the buttermilk mixture turning over until the entire piece of chicken has been coated in the coconut buttermilk.
Next, dredge the chicken into the flour mixture.
Make sure the whole piece of chicken is coated in the breading. Place breaded chicken onto a rack over a baking pan. Evenly spacing chicken onto the rack. Lastly, place the chicken into the oven.
After 30 minutes remove the chicken and flip over allowing both sides to get crispy. Replace into the oven and bake an additional 30 – 40 minutes.
Gluten-Free Baked Fried Chicken
Ingredients
- 1/2 cup cassava flour
- 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1 tbsp BBQ Seasoning
- 2 tsp pink salt
- 1 tsp black pepper
- 1 cup homemade Dairy-Free Coconut Buttermilk see recipe on my blog
- 2 tbsp hickory BBQ sauce recipe on my blog
- 5 lbs chicken quarters
Instructions
- Preheat oven to 375.
- Combine cassava flour, almond flour, bbq seasoning, pink salt, and black pepper in a large plastic bag and seal then shake until combined.
- Next, measure out 1 cup of coconut milk.
- Pour the remaining coconut milk into a sterilized glass jar and store in the fridge for another use.
- Add the lemon juice to the measured out coconut milk.
- Next, add the Hickory BBQ sauce to the coconut milk allow to sit for 5 minutes.
- Make a conveyor belt with the flour mixture and coconut milk mixture. Here’s what I do. I pour the cassava flour mixture out onto a plate
- Additionally, pour the coconut milk mixture onto a plate.
- Finally, dip chicken into the buttermilk mixture turning over until the entire piece of chicken has been coated in the coconut buttermilk.
- Next, dredge the chicken into the flour mixture.
- Make sure the whole piece of chicken is coated in the breading.
- Place breaded chicken onto a rack over a baking pan.
- Evenly spacing chicken onto the rack. Lastly, place the chicken into the oven.
- Lastly, place the chicken into the oven.
- After 30 minutes remove the chicken and flip over allowing both sides to get crispy.
- Replace into the oven and bake an additional 30 – 40 minutes.
Notes
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| Calories 330 | |
| % Daily Value * | |
| Total Fat 23 g | 36 % |
| Saturated Fat 10 g | 48 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 1114 mg | 46 % |
| Potassium 99 mg | 3 % |
| Total Carbohydrate 11 g | 4 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 4 g | |
| Protein 20 g | 40 % |
| Vitamin A | 4 % |
| Vitamin C | 12 % |
| Calcium | 20 % |
| Iron | 14 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
This sounds so delicious!!
Thank you so much for the kind words. It is crispy, crunchy, and delicious. Let me know if you try it. Have a wonderful and blessed day!