Here’s another easy recipe to add to your dinner rotation! This gluten free oven fried chicken comes together with little time and effort needed. No need to stand over a pot of hot oil to enjoy crispy chicken pieces – simply soak in a seasoned buttermilk mixture, press into the spiced bread crumbs and bake to perfection!
Gluten Free Oven Fried Chicken
Why this recipe works
- Simple Ingredients: All you need are a few spices, chicken thighs, breadcrumbs and buttermilk.
- Buttermilk Brine: The natural acidity of the buttermilk marinade helps create moist, juicy chicken while subtly infusing a bit more flavor into every bite.
- Wire Rack: Cook the chicken elevated on a wire rack for best results. This allows for better air flow around the meat resulting in a crispier exterior without deep frying.
Recipe Steps
- Marinate Chicken: Combine buttermilk and spices in a large bowl of sealable bag then add the chicken. Marinate 30 minutes minimum and 24 hours max.
- Season Breadcrumbs: In a shallow bowl or dish, mix the breadcrumbs and remaining spices.
- Prep Baking Dish: Place an oven-safe wire rack over a large baking pan and spray with cooking oil.
- For an easy clean up, line the baking dish with foil or baking paper first to catch the excess oil and crumbs.
- Coat Chicken: Press each chicken piece into the spiced gluten free crumbs. Make sure to coat all the nooks and crannies.
- Bake: Place on the prepared rack and bake for about 35-45 minutes or until cooked through.
Tip: Double Dip
After you’ve coated each chicken thighs, re-dip a few pieces in buttermilk and breadcrumbs instead of the throwing the leftover crumbs out. Repeat with as many times as can until the breadcrumbs are gone.
Recipe Notes & Tips
- Choose the right baking sheet:
- Use a rimmed sheet pan or dish to contain the excess juices that will drip off the chicken in the oven.
- Use a meat thermometer:
- For an accurate read, invest in an instant-read thermometer to check the doneness of your thighs. While 165°F is safe and cooked, 195°F is better for texture and flavor!
- DIY Buttermilk:
- Make your own by adding a couple of tablespoons of lemon juice or vinegar to some milk. Dairy free milk works too!
Chicken Variations
How to adjust to cook time if you plan on making this with a different cut of chicken:
- Chicken Breasts: Bake at 400°F (200°C) for 18-20 minutes.
- Boneless Thighs: Bake at 400°F (200°C) for 25-30 minutes.
- Chicken Drumsticks: Bake at 400°F (200°C) for 35-40 minutes.
Serving Suggestions
Crunchy salads, mashed potatoes and buttery biscuits – here are a few ideas for what to serve with your homemade oven-fried chicken!
Enjoy!
Let me know if you try following this gluten free oven fried chicken recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Oven Fried Chicken (Gluten Free)
Crispy and crunchy on the outside, tender and moist chicken on the inside - this oven fried buttermilk chicken makes for a super easy weeknight dinner!
Ingredients
Marinade
- 2 cups buttermilk (480ml)
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 8 bone-in chicken thighs, trim excess skin and fat or about 2 lbs (1kg)
Breading
- 2 cups gluten free breadcrumbs (160g)
- 1 tsp salt
- 1 tsp paprika
- 1 tsp oregano
- 3/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- Oil spray
Instructions
- Whisk together buttermilk, salt, paprika and cayenne in a large mixing bowl or sealable plastic bag. Add chicken thighs and submerge fully. Cover and marinate at least 30 minutes and up to 24 hours.
- Preheat oven to 400°F (200°C).
- Line a large baking sheet with foil or parchment paper then place an oven safe wire rack inside the pan. Spray with a bit of oil and set aside.
- In a wide shallow dish or bowl mix together the breadcrumbs and remaining spices until combined.
- One at a time, remove the chicken from the buttermilk mixture. Shake excess buttermilk back into the bowl, then add to the breading mixture. Press the chicken into the breadcrumbs to help them stick. Transfer the coated chicken pieces to the greased wire rack, place skin-side up in a single layer. Repeat with remaining chicken.
- Spritz a little oil over the top of each piece of chicken then transfer to the oven. Bake chicken for 35-45 minutes or until golden brown on top and cooked through in the middle. Time may vary depending on how large your chicken pieces are.
- Remove from oven and let rest a few minutes before serving.
Notes
- Optional Tip: If you have spiced breadcrumbs remaining after coating each piece of chicken, re-dip a few of the chicken pieces in buttermilk and breadcrumbs for an extra crispy coating. Repeat with as many times as can until the breadcrumbs are gone instead of the throwing the leftover crumbs out.
- Internal Temperature: 165°F/74°C is the minimum temperature required for food safety. Dark meat like thighs and legs are best around 195°F/90°C for a better texture and richer flavor.
- DIY Buttermilk: Combine 2 cups milk (dairy or non dairy) and 2 tablespoons lemon juice or vinegar (rice, apple, white or sherry). After about 5-10 minutes the mixture should start to separate and curdle. No need to wait for the milk to curdle before adding the chicken and spices.
- Leftovers:Â Cool then store leftover chicken in an airtight container up to 3 days in the fridge or 3 months in the freezer.
Still Hungry?
If you enjoy this recipe, here are some more delicious gluten-free chicken recipes to check out next!
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