Jun 212014


Oven Fried Chicken


The easiest way to make gluten-free oven fried chicken is with homemade Shaky Bake. If you don’t have any available then you can still have good oven fried chicken by using this recipe. I prefer it made with chicken thighs, but it works with any type of chicken, from boneless breasts to chicken leg quarters. Breasts should be cut into serving pieces before coating with the margarine. They will bake in about 30 minutes, depending on the size of the pieces. Chicken pieces with bones should bake for about an hour total.

Oven Fried Chicken


  • 3 pounds chicken thighs or chicken leg quarters
  • 1/2 cup brown rice flour
  • 1/2 teaspoons salt
  • 1/4 teaspoon black pepper (slightly heaping, 1/3-teaspoon)
  • 1/4 teaspoon ground red pepper (optional)
  • 1 teaspoon paprika
  • 1/4 teaspoon poultry seasoning (optional)
  • 3 tablespoons dairy-free margarine


If desired,  remove the skin from your chicken pieces. If you are using chicken leg quarters then cut away the backs and use a sharp knife to separate the legs from the thighs. The backs are not needed for this recipe. I save them and use them to make chicken broth.

If desired line a 9 by 13-inch baking pan with tin foil. Put the margarine in the pan. Place the pan in the oven and turn the oven to 400°. Heat until the margarine is melted. Tilt the pan around to coat the bottom with the margarine. Lay the chicken in the pan and flop it about until each piece is lightly coated with margarine. This is the secret to tender, crispy chicken, it makes the coating extra crispy and seals in the juices while the chicken bakes. This is a great technique and while it does add a little fat, it’s still very little when compared with fried chicken.

In an empty plastic bag or in a shallow bowl, combine the rice flour, salt, pepper, paprika,  plus the ground red pepper and poultry seasoning if you are using them. Mix it well to evenly distribute the seasonings. Shake the chicken in the seasoned flour, or coat it in the bowl. Lay the coated chicken in the 9 by 13-inch rectangular baking pan.

Now bake the chicken at 400° for about 35 minutes. It’s not done yet. Remove the chicken and pour off any liquid that has pooled in the pan. If your chicken has been “enhanced” with broth  then there will probably be quite a bit of liquid to pour off. At this point some people recommend turning the chicken over so it will cook and brown evenly. This is probably good advice, but I don’t usually remember to do it. So I will leave the choice for turning the chicken up to you. Whether you turn it or not, return the chicken to the oven and continue cooking for another 20 to 30 minutes. When it’s nicely golden brown and the juices run clear it’s done.

Makes 6 servings.

Assuming 6 servings and 3-pounds of skinless chicken thighs.

Per Serving: 218 Calories; 12g Fat (51.3% calories from fat); 16g Protein; 10g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 295mg Sodium.

Calories By Percentage: 51% Fat; 20% Carbohydrate: 29% Protein.

Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Fat.


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