gluten-free oven-fried chicken | indulge

gluten-free oven-fried chicken |

gluten-free oven-fried chicken |

There are certain foods that are restricted by seasonal limitations in our house (unless I get a crazy craving, which does happen occasionally. Being a girl is tough.) For example, eating meatloaf or drinking milk outside when it is 110 degrees is the quickest way to turn my stomach (sorry for that visual), so we pass on the heavier items until it starts to cool back down. At the same time, there are certain foods we could eat everyday, all year, and be completely satisfied (I’ve obviously put some thought into this). The top items in my home are: pizza, fried chicken, and fruit (I feel like I needed something a little lighter in there for good measure). Since I already shared my honey lime fruit salad recipe, I thought I’d share another favorite, fried chicken.

This “fried chicken” is a little off the beaten path. First, it isn’t fried, it is baked in the oven. Second, the breading is gluten-free. Third, it is easily passed off as the real thing, even to the biggest skeptic (I have one, so this is tried and true). Enough talk (my mouth is watering), let’s get cooking.

Gluten-Free Oven-Fried Chicken


  • 1.5 cups buttermilk
  • 4 lb drumsticks (or variety of chicken parts)
  • 2.5 cups gluten-free corn flakes, crushed
  • 1.5 cup gluten-free flour
  • 1 tbsp. sea salt
  • 1 tbsp. fresh ground pepper
  • 8-10 drops hot sauce
  • 2 shallow dishes
  • 2 baking sheets
  • non-stick spray
  • 2 tbsp. canola oil


  • Preheat oven to 400ºF and spray baking sheets with non-stick spray (make sure it is coated well, the breading will stick to it if not)
  • In your first shallow dish, combine buttermilk and hot sauce
  • In your second shallow dish, combine crushed corn flakes, flour, salt, and pepper (quick tip, if you crush the corn flakes in a large freezer ziplock bag, gently, you can add the rest of your dry ingredients and shake up to mix really well before pouring into dish)
  • Dip chicken in buttermilk and then dredge in the corn flake mixture, coating completely.
  • Place the chicken on the baking sheets and lightly drizzle with canola oil.
  • Bake for 30 minutes. Turn the chicken over.
  • Bake for about 20 more minutes, until crispy and cooked through.

joyful helpers

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  1. Kelly Jo says:

    We actually eat more fried chicken in the summer I think, pizza all year round for sure. Living in MI I’m lucky enough to get all four seasons and they definately have an influence on the appetite. I’ve been craving chili for some reason and it’s totally the wrong season for that. I think I could settle for this chicken though, I love the drizzle of hot sauce on there, yum!

    • paperyrain says:

      I miss the seasons, we really just see hot or warm for the most part here. It’s only fitting we keep our food hot since we are typically hot here anyway!

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