Gluten Free Chex Oven Fried Chicken |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I made this recipe on Sunday for my niece & nephews with Celiac Disease. They all had seconds & loved it! I found the Chex to really help the chicken stay crunchy. Ingredients:
1 cup low-fat buttermilk |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/8 teaspoon cayenne pepper |
4 -6 chicken drumsticks |
1 cup rice chex, crushed into crumbs |
1/2 cup gluten-free breadcrumbs |
1/4 cup powdered ranch dressing (such as hidden valley) |
nonstick cooking spray |
Directions:
1. Mix the first four ingredients in a large mixing bowl. Add in chicken drumsticks. Refrigerate for at least 2 hours.
2. In a seperate mixing bowl combine the Chex, crumbs & Ranch powder.
3. Press each chicken drum into the crumb mixture until it's fully coated & place on a foil lined baking sheet sprayed lightly with non-stick spray. Spray each of the chicken drums with non-stick spray to help crisp up the tops.
4. Bake at 425 degrees for about 35-40 minutes (or until chicken juice runs clear & reaches at least 165 degrees).
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