An easy gluten free baked chicken with corn flakes recipe that provides the crunchiness of fried chicken without all of the grease and calories.
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Gluten Free Baked Chicken with Corn Flakes
51
Yield: Serves 3 - 4
Encrusted gluten free baked chicken with corn flakes recipe. Use your favorite brand of gluten free corn flakes and top with or dip into a an amazing sauce.
Ingredients:
For the Chicken:
3 skinless, boneless chicken breasts (1.75 lbs.), cut into pieces
1/3 cup orange colored preserves (peach, apricot, or marmalade)
1/2 tsp. gluten-free Dijon mustard (Grey Poupon or French's)
1 clove garlic, chopped
1 teaspoon red pepper flakes (optional)
Instructions:
To Make the Chicken:
Position a rack in the center of the oven and preheat to 400°F.
Place the cornflakes in a dish.
In a bowl, whisk the egg whites and paprika.
Coat each breast with the egg mixture, then the cornflakes.
Transfer to a wire baking rack placed on a baking sheet, and bake for approximately 30 minutes or until thoroughly cooked.
Transfer to a serving plate and serve warm with dipping sauce, if desired.
To Make the Optional Dipping Sauce:
While the chicken is baking, whisk the mayonnaise, preserves, mustard, garlic, and red pepper flakes, if using, in a saucepan over medium heat for 1 to 2 minutes. Serve warm as a dipping sauce or pour over chicken pieces.
My Mom made corn flake chicken all the time when I was growing up.I still make it today with chickenpieces, not strips.I dredge the chicken in milk and add garlic powder,Pink Himalayan salt and freshly ground pepper to the chicken before I coat it in the crumbs.Bake at 375 for about 40-45 min.I have also used dry ranch and Italian dressing mix to the chicken first.Yummy comfort food to me!!!Bonus:GF and no other nasty things I don't want to put into my body!!PS: alternately, you can sprinkle the dry dressing on top of the corn flakes and gently pat it in.Just add a few more flakes to any "bald"spots.
Patricia
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My Mom made corn flake chicken all the time when I was growing up.I still make it today with chickenpieces, not strips.I dredge the chicken in milk and add garlic powder,Pink Himalayan salt and freshly ground pepper to the chicken before I coat it in the crumbs.Bake at 375 for about 40-45 min.I have also used dry ranch and Italian dressing mix to the chicken first.Yummy comfort food to me!!!Bonus:GF and no other nasty things I don't want to put into my body!!PS: alternately, you can sprinkle the dry dressing on top of the corn flakes and gently pat it in.Just add a few more flakes to any "bald"spots.
Patricia