Gluten-Free Oven Baked Chicken
Servings: 6 Servings
Ingredients
- 2 cups plain gluten-free bread crumbs
- 2 tsp salt
- 1 tsp paprika
- 1 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp celery flakes
- 1 cup gluten-free flour
- 1 Tbs cornstarch
- 1 tsp sugar
- 3 Tbs vegetable oil
- 6 chicken breasts trimmed and sliced into cutlets
Instructions
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Mix together all the dry ingredients and run through a food processor. Pour into a gallon size bag or a shallow dish to dredge. Add the oil and mix together.
- Trim the chicken breasts and slice into cutlets. Salt and pepper to taste.
- Dredge the cutlets in the breadcrumb mixture.
- Place on the baking sheet. Be sure that the chicken doesn’t touch. You may have to use an additional baking sheet for the remainder of the cutlets.
- Bake in the oven for 20 minutes until the internal temperature reaches 165 degrees.
- Remove from the oven and serve.
Notes
Be sure to read the labels for gluten-free.
I used the America’s Test Kitchen flour blend for this recipe.
For fewer chicken breasts, divide the mixture before adding the oil and store the remaining dry ingredients in the freezer. If you divide the mixture, reduce the oil. Before dredging your next batch of chicken, add oil to the mixture and cook as normal.
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