Looking for a way to have oven fried grain free chicken? Here ya go!!
This recipe works great for any kind of chicken - boneless skinless or bone-on/skin-on - and in smaller pieces like chicken tenders and nuggets or larger pieces too! I usually defer to larger pieces, because, honestly, it take less time and I'm kinda lazy that way!
This recipe does take a little time and patience though as there are "hold" times necessary so be aware of that. The hold times are soooo worth the wait though!
NOTE: Here I used boneless, skinless chicken thighs but you can use any kind of chicken, just note that the cooking time may differ!
Recipe:
Ingredients
3 pounds Chicken
1 1/2 cups Full-Fat Coconut Milk
2 tablespoons Apple Cider Vinegar
1 cup Cassava Flour
1 teaspoon Seasoning Salt (I love TTGF AP Blend)
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Black Pepper
optional: a couple shakes of Cayenne Pepper
Instructions
Place the Chicken in a large resealable bag. Add the Coconut Milk and Apple Cider Vinegar and mix together. Refrigerate at least 1 hour, up to 4 hours.
Mix the dry ingredients together in a large bowl.
Prepare a baking sheet with parchment paper and and spray with non-stick spray.
Coat the chicken pieces and place on the prepared baking sheet. Cover with plastic wrap and let sit for at least 1-2 hours - this is what creates the crispy crust!
When ready to cook, preheat oven to 425*, or use an air fryer!
Cover the top of the chicken with a light layer of your oil of choice (spray, or drizzle and brush).
Cook or air fry for approx. 20min or until golden brown, flip and cook for an additional approx. 10min until gold brown.
Remove from the oven and dig in!!
Make sure to let me know if you try this one!