Hello.

I want to make an oven-baked fried chicken recipe I just found and I need to dredge the chicken in flour. I'd be interested in knowing what flour you use to coat chicken pieces. I just don't know enough about what the individual flours are for. Or should I use something like Pamela's baking mix or maybe Grandma Ferdon's?

Thanks for any help you can give!

I'm not sure about oven-baked, but I have a recipe for pan-fried that uses corn flour. It only called out corn flour in the recipe but I didn't want to put all my eggs in one basket so to speak and so I used 2/3 cup corn flour and 1/3 cup gluten-free flour mix (the basic rice flour - tapioca flour - corn starch mix). I thought it turned out great. Good enough so that the whole family ate gluten free fried chicken and not just my daughter.

Also - I found my corn flour at an Asian Market.

If you've got a good oven-baked recipe, please share, my kids don't care for baked or grilled chicken (which is what we usually have) and I won't do the fried chicken too often, for obvious reasons.

I usually use a 50 50 mix of corn flour and rice flour. Corn meal is also good with chicken if you're going to fry it, or oven fry it. I usually do a mix of corn and rice flour, salt and pepper and dried oregano. Comes out great. Tastes like I dredged in italian breadcrumbs.

I like to use Potato Buds with some garlic powder, salt and pepper .

I oven fry the chicken in a mixture of Smart Balance and olive oil.

I usually use about equal parts of corn starch, rice flour and cornmeal. I love chicken this way! It's very crunchy and the skin stays of chicken well throughout frying.

Polenta is good as well.

Patti - we don't have potato buds in the UK. Is that just instant potato?

I normally use finely crushed, stale tortilla chips or crushed stale pretzels. It makes a great breading that is different than normal fried chicken, but in my opinion, better.

I made mine by soaking chicken strips in eggs and bbq sauce, then tossing them in a bag with paprika, ground pepper, and crushed chips. I spray them with olive oil and bake. Everyone loved them!

Yes, any instant dried potato flakes would do

If you try it this way, a hint--start the chicken skin side down and turn with a spatula or pancake turner 1/2 way through baking. That way, the crust stays intact.

Darn210 -

Thank you. I will try this recipe and if it turns out good I will definitely share it with you! Unfortunately it will take me a couple of weeks - I work during the day (meals that take a long time to cook are a no-no for us Monday - Friday) and I'm gone for the next two weekends in a row...but if I can find the recipe I received, I'll post it here for you to try if you'd like!

Kelly

Wow! Thanks everyone for the ideas. It's very appreciated. I can't wait to try this recipe!

Before my husband was diagnosed with celiac disease, I used to take a packet of Hidden Valley dry salad dressing and coat the chicken in that and then bake it (there were a few other ingreidents also I think). That was our absolute favorite way to haev chicken. Now, unfortunately, they can't promise that the mix is gluten-free. We were so disappointed. But now that I've seen this recipe, I'm ready to try again. Plus, it has that "fried" texture to it and I am looking forward to that since everything I fry gets burned!

Thanks again!

Kelly

The Gluten Free Pantry and also Kinnikinnick Foods have some great breading/coating mix. I make a baked chicken out of them that is SO good!!

-Jessica