Everyone loves crispy fried chicken, but we don’t love how it is heavy on the calories and fat. Gluten Free Oven Fried Chicken is a healthier reimagined twist on the classic that just as good as the traditional fried chicken but with lower calorie and fat count.  All ready for your family in 30 minutes.Â
I pretty much love all classic foods.
Fried Chicken, Apple Pie, Iced tea to just name a few.  Last week I made up a batch of Paleo Apple Pie Cupcakes  which was my version of a healthier take on the American classic. Today I am giving you a bright remake on the classic Fried Chicken.
I served up my Gluten Free Oven Baked Fried Chicken with some simple roasted green beans, a pitcher of Lipton Cold Brew Iced Tea and those Paleo Apple Pie Cupcakes for dessert. Â Made for the perfect Sunday night mealtime with the whole family.
Needless to say, the family was pretty pleased, very full and the reimagined take on the recipes made for the perfect Sunday night mealtime with the whole family.
It is these moments that matter the most to me when I have all the boys home, and we enjoy a great meal around the table. Always the perfect place to catch up, reconnect and find out how everyone is doing, without any distractions. Â We all put our phones, computers, and the TV aside and enjoy each others company. Â Of course, great food and drink helps us to relax, and feel good and enjoy the tradition of Sunday dinner.
I served up a big pitcher of Lipton’s Cold Brew Iced Tea to wash down our delicious dinner. Â I love the Cold Brew because I can fill a pitcher up with ice, water and a few bags of Lipton Tea, and set it aside until I am ready to serve dinner. No boiling necessary!!Everyone loves ice tea in my family so it is the perfect beverage to serve during dinner.
Everyone loves ice tea in my family so it is the perfect beverage to serve during dinner.
Check out Lipton & Food Network Bright Bites creative twists on serving Iced Tea at your next meal.
WHY YOU WANT TO MAKE THESE GLUTEN FREEÂ OVEN FRIED CHICKEN.
The key to great fried chicken is the crispy crunchy outside, and of course the moist chicken inside. Now imagine you can have all that in 30 minutes, without all the calories and fat.
What else you will be missing is your house smelling like the local fair. Â I don’t know about you but I do not like the way my house smells after I fry something for the rest of the day, and I suspect for several days after. Even if I stick bacon under the broiler to crisp up my house smells like bacon the rest of the day. Â Though I usually don’t smell it the next day, I bet you that others smell it when they stop over, and really nobody wants house guests to think about fried anything the moment they walk into your house.
But I digress…
This chicken came out fabulously, I made it on Sunday so that all the boys would be around to taste test, and they all agreed that it was pretty awesome.
They key to getting crisp and not soggy chicken is putting the chicken in that hot butter so that the crust immediately starts to crisp up. Â If you feel like your crust is not crisping up, put your oven on low broil and stick your chicken under broil for only a minute or two, flip and continue on the other side.
- 1 egg
- 1/3 cup unsweetened almond or coconut milk
- 1 cup gluten free all purpose flour
- 4 tablespoons gluten free Panko breadcrumbs
- 1 teaspoon baking powder
- 1 tablespoon salt
- 2 teaspoons ground paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon lemon pepper
- 4 boneless skinless chicken breasts {about 2 lbs}
- 1/4 cup unsalted butter
- Preheat oven to 425 degrees F. Place large baking pan or baking sheet in oven to heat up.
- Place milk in egg in a shallow baking dish and whisk to combine.
- In a separate baking dish whisk together flour, breadcrumbs, baking powder, salt, paprika, garlic powder, and lemon pepper.
- Take your baking sheet out of the oven and add butter. While butter melts, take each chicken breast one at a time and dredge in flour mix, covering completely, shake off any extra flour mix.
- Then using tongs dip in egg mix, covering completely, then back into the flour mix.
- Place each chicken breast on the baking sheet with melted butter, leaving a bit of space between each breast.
- Place in oven and bake for 10 minutes, flip and bake an additional 10 minutes {20 minutes total or until internal temperature of chicken is 165°}
- Remove and serve immediately.
This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.
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I love fried chicken! This looks so crispy and delicious not to mention being healthier too!!
Thanks Emily!
Yum! I just want to serve this with a huge portion of mashed potato!
I like how you think Dannii!
This looks delicious! You can almost hear the crunch when you cut it. I love fried chicken must have gluten free. Thanks for this quick way to make a delicious meal.
Enjoy Amanda.
Love the idea of coconut flour used for the crumb! fried chicken is classic comfort food – delish!
Thanks Jayne.
it really doesn’t get more classic that fried chicken and apple pie! and I hate they fry smell too. oven freid is definitely the way to go, and your coating looks perfet
Thanks Heather! I am glad I am not the only one who hates that smell.
Dear Amy, what a perfect spread. From the iced tea to this beautifully crusted chicken…what time is dinner?! xo, Catherine
Thanks Catherine.
I have yet to try oven fried chicken. You make it look so good!
Thanks Maryanne, give it a try you will be surprised at how crispy and delicious it comes out.
Fried chicken is a must! Delicious!
Thanks Sharon.
Would have LOVED to have this chicken for dinner tonight. Looks delish and so healthy:)
Thanks Maria, next timeI make it I am inviting you over! 🙂
I love that this is gluten free and healthier, yet crispy and easy.
Thanks Sandi.
Very nice. It looks like it has a really nice crunch!
Thanks Renee
I love classic foods too! They bring so much comfort, don’t they! I love your version of “fried chicken”
I love that crispy topping. Such a healthier way to enjoy one of my favorite foods.
This looks so good! Love the look of that crispy, golden brown crust.
Made tnis dish with modification of no eggs and no dairy and it came out amazing. I substituted olive oil for butter and just used rice milk without eggs. It is a great recipe and comes out better than the deep fried chicken we make.
This was really great! I need gluten free and love that it’s healthier than deep fried chicken. Next time, I might cook it just a smidge longer for more crispy-ness, but it tasted terrific. This reminds me of a batter mix my mother used to use called Golden Dipt, except much better and healthier. Thanks for the excellent recipe!
Any changes for using both chicken brest & dark meat? I don’t particularly like chicken breast & the rest of myfamily doesn’t care for drumsticks, thighs, etc….