Gluten Free Chex Oven Fried Chicken Recipes

Steps:

• Preheat the oven to 425 degrees F and lightly grease a baking sheet with oil. Using a food processor, pulse together the cornflakes, almonds, sesame seeds, chili powder, garlic powder, smoked paprika, thyme, cumin, 1 teaspoon salt and 1 teaspoon black pepper until coarsely chopped; transfer to a shallow bowl.
• In a second shallow bowl, whisk together the eggs and nut milk. Place the flour in a third shallow bowl. Dredge the chicken in the flour, shaking off any excess, then in the egg mixture, then the cornflake mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.

Steps:

• Mix the first four ingredients in a large mixing bowl. Add in chicken drumsticks. Refrigerate for at least 2 hours.
• In a seperate mixing bowl combine the Chex, crumbs & Ranch powder.
• Press each chicken drum into the crumb mixture until it's fully coated & place on a foil lined baking sheet sprayed lightly with non-stick spray. Spray each of the chicken drums with non-stick spray to help crisp up the tops.
• Bake at 425 degrees for about 35-40 minutes (or until chicken juice runs clear & reaches at least 165 degrees).

Steps:

• Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
• Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
• Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
• Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
• Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken.
• Don't overcrowd the pan. You can always do this in two batches.
• Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
• Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

Steps:

• Split bagels in half.
• Dry out bagels by letting them air out over night or by heating in the oven. For the oven method, preheat the oven to 200°F Place on cookie sheet. Bake for 30 minutes or until bagels are crunchy. Cool.
• Increase oven temperature to 375°F.
• Place the dried bagels in a food processor and blend into fine crumbs. If you prefer, leave some pieces pea-size for added texture.
• Add seasonings to 1 cup bagel crumbs; save remaining crumbs for later. Add oil and mix with fork until coated. Place the crumb mixture in a shallow pan or plate and set aside.
• In a separate bowl, mix together water and tapioca starch.
• Dip chicken into the liquid mixture and drain of any extra. Roll chicken in.
• crumb mixture until coated.
• Place coated chicken pieces in a shallow lightly greased pan. Bake for 15.
• minutes or until chicken is tender and juices come out clear. The internal temperature should be a minimum of 165°F Enjoy!
• * To make chicken breast cook more evenly, place the chicken on a piece of plastic wrap. Sprinkle a little water over the chicken and cover with another sheet of plastic wrap. Pound the thicker portion of the breast until it becomes a uniform thickness.

Steps:

• In large microwavable bowl, mix cereal, coconut, banana chips, tropical three-fruit mix and nuts.
• In microwavable measuring cup, microwave butter uncovered on High about 30 seconds or until melted. Stir in brown sugar and pineapple juice concentrate. Microwave uncovered on High about 30 seconds or until hot. Stir; pour over cereal mixture, stirring until evenly coated.
• Microwave uncovered on High 6 to 8 minutes, stirring every 2 minutes, until mixture just begins to brown. Spread on waxed paper or foil; cool about 15 minutes. Store in airtight container.

Steps:

• Heat oven to 400°F. Melt butter in 13x9-inch baking dish in oven.
• In medium bowl, stir Bisquick mix, salt, paprika, garlic powder and pepper. Place eggs in shallow dish. Dip chicken into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place skin side down in heated dish.
• Bake 35 minutes. Turn chicken; bake about 15 minutes longer or until juice is clear when thickest part is cut to bone (165°F).