- recipe -

Oven-“Fried” Chicken

Fried chicken is a picnic classic, and this oven-baked version is a nice, nongreasy option. The crispy, gluten-free crust seals in the heat and moisture of the chicken, which reheats well the next day. If you want to spice up your chicken, add a teaspoon of hot-pepper sauce to the buttermilk and more cayenne pepper to the crumb mixture.


Makes four to six servings

Preparation time: 60 minutes (plus two to four hours for marinating)

  • 1 fryer chicken, cut into pieces, skin on, bone in
  • ½ cup buttermilk or plain yogurt
  • Butter, coconut oil, or ghee
  • 1 cup quinoa flakes
  • ½ cup almond flour
  • 2 tbs. maple sugar or coconut sugar
  • ¼ tsp. salt
  • 1⁄8 tsp. turmeric
  • 1⁄8 tsp. cayenne pepper
  • Freshly ground black pepper

Place the chicken pieces in a large bowl with the buttermilk. Cover, refrigerate, and allow to soak for two to four hours. Heat the oven to 375 degrees F, and line a baking sheet with aluminum foil or parchment paper brushed with butter, coconut oil, or ghee. Pulse the quinoa flakes, almond flour, sugar, and seasonings together in a food processor. Remove the chicken pieces from the buttermilk and roll in the crumb mixture to coat. Arrange the chicken pieces on the prepared baking sheet, and bake until the chicken is cooked through and the crust is golden brown, about 30 to 40 minutes. Allow the chicken to rest before serving, about 10 to 15 minutes. Serve immediately or, if you’re taking it to a picnic, layer a sheet of parchment paper over heavy-duty aluminum foil, and wrap the chicken inside to seal in the heat.

Food photography by Terry Brennan; Food styling by Betsy Nelson

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