Fried Chicken is a way of life in my homeland, the deep south. It is as prevalent as football, humidity, mama ‘n them, and monograms. So when we went Gluten Free I quickly realized I had a cultural crisis on my hands. Plus, I won over hubby’s heart with a big plate of fried chicken, ya’ll. Crisis averted. Here’s the go-to recipe. My Aunt Margie Claire taught me the secret is thoroughly salting right as you pull from the oven.
| Servings | Prep Time | Cook Time |
| 2People | 30Minutes | 30Minutes |
| Servings | Prep Time |
| 2People | 30Minutes |
| Cook Time |
| 30Minutes |
Ingredients
- 8 oz. Chicken Breasts Boneless skinless
- 1/2 Cup Coconut Milk Or sub in plain yogurt
- Salt and Pepper To taste
- 1 1/4 Cup Gluten-free corn flakes Crushed*
- 1/4 Cup Unsweetened flaked coconut
- Drizzle Coconut Oil Melted
Servings: People
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Ingredients
Servings: People
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Instructions
- Pre-heat the oven to 375°F Line a rimmed baking sheet with parchment paper.
- Cut each breast in half and place in a glass or ceramic dish. Pour the coconut milk over. Allow to marinate at least 30 minutes.
- In a shallow bowl, combine the salt, pepper, crushed corn flakes and flaked coconut. Dredge each chicken piece in the corn flake mixture, pressing firmly to adhere, and place on the prepared baking sheet.
- Drizzle the melted coconut oil over each and bake, turning once, until the chicken is cooked through and the crust begins to brown, about 30 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
Recipe Notes
*Although corn products like corn flakes should normally be gluten-free, some manufacturers will add malt flavoring, a wheat ingredient that is off limits. Be sure to read labels carefully.
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