Thursday 8 May 2014

Gluten Free Crispy Oven Fried Chicken

Soooo.... I don't know if you guys realize what an emotional trauma it can be for me to post a recipe for you sometimes. Take this chicken for instance. I had made it about a week ago and stashed the recipe away in my room. But since then, one of my sisters wanted to make it again for dinner, so I let her borrow it, thinking she would get it back to me when she was done. Bad decision on my part.

Today I enlisted everyone in the fam to search for the lost recipe, but to no avail. So I had been sitting here racking my brain all morning, trying to remember what in the world I put in this chicken, fuming mad and ranting about all the unfairnesses of life, when suddenly my sister (a different one than the afore mentioned recipe "borrower") heard me grumble the word, "honey mustard".

"Ohhh... you mean this honey mustard recipe..." she said sheepishly, fishing her hand into her own personal recipe box, "I just found it laying around on the counter."

One enraged animal growl of fury later, I actually looked at the newly found recipe and realized that I had not even included any measurements. Simply a vague list of ingredients.

So in the recipe below you will see my attempt of a translation of my own imprecise words. It should be pretty good since I actually make this chicken all the time so all I had to think was, "What would I do if I was making this chicken right now?"

The real secret to the yumminess and easiness of this chicken is the mayo. It's much easier to work with than eggs because the crumbs stick to it much better. It also keeps the chicken moist and delicious. Also using cornflakes as the crumbs ensures the perfect crunch.

Another word to the wise, do not overbake you chicken if you want it to be moist and juicy. Do not forget about them like I forgot about the cookies I was baking while writing this post.

    • The Best Oven Fried Chicken Ever {With Creamy Honey Mustard}

    • For the Chicken:
    • 8 chicken tenders
    • 1/2 cup mayonnaise
    • 1/2 teaspoon paprika
    • 1/2 teaspoon seasoned salt 
    • 1/2 teaspoon Italian seasoning
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/8 teaspoon pepper
    • Cayenne pepper (to taste)
    • 2 cups Gluten Free Cornflakes
    • 1/4 cup parmesan cheese (or rice flour)
    • 2 tablespoons melted butter or oil (plus more for greasing the pan)

    • Preheat oven to 375ºF. Liberally grease a baking sheet (butter is best).
    • Combine the mayonnaise and spices.
    • Crush the cornflakes and combine them with the parmesan in a shallow dish. You can also add more of the spices to this mixture too. 
    • Coat each tender in the mayo mixture (I use my hands). Then coat them in the cornflake mixture. 
    • Place on the greased pan and drizzle with the butter. Bake for about 20 minutes or until the center reaches 165ºF. Serve with honey mustard sauce (recipe below).

    • For the Creamy Honey Mustard Sauce:
    • 3 tablespoons mayonnaise 
    • 2 tablespoons mustard
    • 2 tablespoons honey 
    • cayenne pepper to taste

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  1. YI just discovered your blogs, and I have to say they're amazing. I just wanted to confirm though, that you used regular,"ball park" mustard in the sauce. Or could you go crazy and use brown or Dijon in it? Thanks, and your wee chub really is adorable.

    1. I used regular yellow mustard, but go crazy! And thanks, we think he's pretty cute. :)

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