Gluten-Free Crispy Oven-Fried Chicken
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 346
- Total Fat
- 12.2 grams
- Saturated Fat
- 1.7 grams
- Cholesterol
- 158 milligrams
- Sodium
- 532 milligrams
- Carbohydrates
- 25.9 grams
- Dietary Fiber
- 2.2 grams
- Protein
- 33.2 grams
- Sugar
- 1.4 grams
- Total: 35 min
- Active: 15 min
Ingredients
Canola oil, for greasing
2 cups unsweetened cornflakes
6 tablespoons raw almonds
6 tablespoons sesame seeds
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon cumin
3 large eggs, lightly beaten
1/2 cup unsweetened almond or cashew milk
1 cup gluten-free flour blend, for dredging
1 1/2 pounds skinless, boneless chicken tenders
Directions
- 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.