Easy Gluten Free Baked Chicken Breasts Recipes

GLUTEN-FREE FRIED CHICKEN

Steps:

• Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
• Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
• Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
• Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
• Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken.
• Don't overcrowd the pan. You can always do this in two batches.
• Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
• Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

GLUTEN-FREE OVEN BAKED CHICKEN

Steps:

• Heat oven to 400°F. Melt butter in 13x9-inch baking dish in oven.
• In medium bowl, stir Bisquick mix, salt, paprika, garlic powder and pepper. Place eggs in shallow dish. Dip chicken into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place skin side down in heated dish.
• Bake 35 minutes. Turn chicken; bake about 15 minutes longer or until juice is clear when thickest part is cut to bone (165°F).

EASY GLUTEN FREE CHICKEN PARMESAN

Steps:

• Preheat oven to 400 degrees F. Spray nonstick 9x13 pan to grease. Chicken breasts should be no more than 1" thick, pound chicken down if needed.
• Combine Chex, 1/4 cup Parmesan cheese, Italian seasoning, garlic powder, cayenne, and paprika in food processor. Pulse until you get a fine, even consistency from your coating mixture. Pour into wide, shallow bowl.
• Beat egg with salt and pepper to taste in wide, shallow bowl.
• Dip chicken in egg mixture and dredge in coating. Place in pan, and bake for 20 minutes or until coating is set and golden.
• Remove pan with chicken from the oven, and pour sauce over the top of chicken. Top with remaining cheese, cover with foil, and bake for 15-20 minutes more until chicken is done and sauce is heated through.
• Serve with hot cooked GF pasta (Sam Mills is my favorite) or polenta and a green salad.
• ***Allergen modifications: Try using plain yogurt to coat chicken instead of egg if you are allergic to eggs. Leave cheese out of coating mixture and topping if you are dairy free.