Gluten & Dairy Free Oven Fried Chicken Recipe
My dad had some spare time on his hands and went on this cooking binge, he ended up making a delicious batch of fried chicken in the oven and after gobbling down a few pieces he revealed to me that it was gluten-free and dairy-free so that my aunt with dietary restrictions could enjoy it. I never would have guessed! It was so good that I encouraged him to share it with the world and he asked me to post his recipe here under his cooking alias 'Zonamo'.
Adventures in Gluten/Dairy Free Cooking: Oven Fried Chicken
Zonamo: My sister-in-law suffers from celiac disease and does not
tolerate dairy well, a double whammy.
For an upcoming picnic I didn’t want to see her excluded, so I modified
this oven-fried chicken recipe for a treat she normally can’t even look at, much less enjoy.
- Place Rice Milk in saucepan. Add arrowroot flour and stir over low heat until thickened. Allow to cool.
- Beat together cooled Rice Milk, Pepper, and Egg in shallow bowl.
- Combine Corn Flakes and Seasonings in shallow dish.
- Dip Chicken in egg mixture, then crumbs, and arrange in shallow baking pan.
- Add a light drizzle of olive oil over chicken.
- Bake at 400o for 45 to 50 minutes or until brown and tender. Makes 4-5 servings.
2-½ lbs. Chicken Pieces
½ cup gluten-free Rice Drink
2 teaspoons Arrowroot Flour
½ teaspoon Black Pepper
1-½ cups crushed gluten-free Corn Flakes (3 cups loose)
2 teaspoons Beau Monde Seasoning
1 teaspoon Onion Flakes
½ teaspoon Garlic Powder
Olive Oil for drizzling
Lessons learned from this adventure:
When working the chicken from batter to crumbs, use one hand to dip and drop in the crumbs and the other to roll the crumbs and arrange on pan. This will help you keep from getting your crumbs too wet before you are done.
Batter for fried chicken is usually dairy, often buttermilk, though I have even seen a recipe using mayonnaise. There are three typical non-dairy substitutes for milk-coconut milk, soy milk, and rice milk. I tried the coconut but it was a soggy disaster. The wife doesn’t care for soy, so I went with the rice milk for this modification. Problem is, rice drink is the thinnest of the three. The arrowroot gives the rice milk enough body to adhere to the chicken. If you don’t have arrowroot you can try potato or corn starch, but I find arrowroot works better in non-dairy sauces.
Those familiar with gluten-free cooking probably already know that store-bought corn flakes can still be unacceptable. I found the gluten-free Corn Flakes at the local New Health store. Glad I didn’t poison the sister-in-law.
- 5 teaspoons Onion Powder
- 4 teaspoons Pepper
- 4 teaspoons Salt
- 3 Bay Leaf, crushed
- 2 teaspoons Mace
- 2 teaspoons Celery Seed
- 2 teaspoons Allspice
- 2 teaspoons Cloves
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Garlic Powder
Beau Monde is a brand name from Spice Islands Seasonings. The local Safeway had it in stock last time I was in. The recipe all over the internet for “home-made” Beau Monde isn’t. It is mostly pepper and cloves. I learned this the hard way by mixing up a batch. If you can’t find Beau Monde, you can substitute onion powder, seasoned salt, and celery seed. Or if you prefer, you can give my seasoning mix a try. I call it “Mo Monde Seasoning” Use three teaspoons in lieu of the crumb seasonings if you try it.
Finally, go light on the drizzle of olive oil. Just a touch gets the coating frying. Too much and it will be soggy.