The Pioneer Woman Tasty Kitchen
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Finger-Licking Panko-Crusted Oven Fried Chicken

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This mouthwatering chicken recipe is so good; it is actually better than the one you remember before giving up gluten, soy and dairy. As an extra bonus, since it is oven fried with the skin removed, it is so much healthier than most of the original versions. Totally guilt free, so indulge!

Ingredients

  • 2  Eggs
  • 3 teaspoons Garlic Powder
  • 2 Tablespoons Dijon Mustard
  • ¼ teaspoons Red Pepper Flakes (optional)
  • 1 Tablespoon Your Favorite Non Dairy Milk
  • 1 teaspoon Salt
  • 2 teaspoons Ground Black Pepper
  • 1-½ cup Panko Style Gluten-free Breadcrumbs
  • 3 pounds Bone In Skinless Chicken Thighs And/or Legs
  • Soy Free Olive Oil Cooking Spray Or Olive Oil

Preparation

Preheat oven to 400 F. Spray a large baking dish generously with the olive oil spray, or if using olive oil coat the bottom of the dish. Set dish aside.

In a bowl, whisk together the eggs, garlic powder, Dijon mustard, red pepper flakes, non-dairy milk, salt and pepper. Pour the panko crumbs into a second bowl. Dip each piece of chicken first in the egg mixture and then roll in the panko crumbs. Arrange in a single layer in the baking dish. Spray tops of the chicken with the cooking spray or drizzle with olive oil.

Bake for approximately 1 hour. When the chicken is finished, the tops should be starting to turn golden brown.

Note: For the breadcrumbs, I use Kinnikinnick gluten-free panko style breadcrumbs. And for the soy-free cooking oil, Glick’s makes a soy-free olive oil cooking spray.

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Profile photo of Minnow in Hampton Roads

Minnow in Hampton Roads on 1.8.2014

Very, very good! I cooked this tonight after getting home from work ~ it was quick, easy and tasty after a long day.

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