Gluten-Free Southern Fried Chicken
A very easy chicken which uses oats instead of bread crumbs.
2 packs chicken quarters or thighs
1 1/2 cups oat flour (if you are gluten-free, make sure the flour is made with gluten-free oats)
3 tsp. garlic powder
3 tsp. paprika
1 1/2 tsp. salt
1 1/2 tsp. onion powder
3/4 cup soy or nut milk
3 Tbsp. coconut oil
Preheat oven to 350 degrees.
Put 2 Tbsp. of the oil in the bottom of the pan and let it melt. Rinse chicken thoroughly, pat dry and set aside. In a large mixing bowl combine the oat flour, garlic powder, paprika, salt and onion powder. Whisk well with a fork. In a separate bowl, combine eggs and soy/nut milk and then stir. Dredge the chicken first in the flour mixture, then in the egg mixture, then once again in the flour mixture. Make sure chicken is well-coated.
Place the chicken pieces in baking pan. Bake for 45 minutes and then add the remaining 1 Tbsp. of oil in the bottom of the pan. Wait for it to melt. Spoon the oil onto the top of the chicken. Make sure all the mixture on top of the chicken is wet with oil. Let bake another 15 minutes and remove from oven. Ready to serve!
Note: The oat flour is more delicate than regular gluten flour. Be a little more gentle when handling the chicken so the coating does not fall off.