Don’t we all love crispy fried chicken? This is oven baked, less fat, and yummy! I have always seen recipes where you marinate the chicken in Buttermilk. So I thought, my Soy Milk is neutral enough, add in some Apple Cider vinegar – it worked beautifully. (Yogurt also works with same principle) The chicken was moist and tender on the inside, good and crispy on the outside. Any chicken pieces would work well. Also, what I do for bread crumbs is when my Bread is cooled enough to slice, I cut the end slices off and freeze them. Once I have a bag of these, I defrost, and whip through the food processor, then refreeze the bread crumbs and store in a sealed container. To get a nice dry bread crumb, I remove the amount needed, place on a plate to defrost. Stir occasionally for about 3 hours, in which time the crumbs will be good and dry and ready to use.
1 cup Soy Milk – or any milk
1 Tblsp. Apple Cider Vinegar
3-5 chicken pieces, legs, or breasts
1 cup gluten free bread crumbs
1 Tblsp. Garlic powder
2 tsp. rubbed Sage
salt and pepper
1/2 – 2/3 cup Parmesan cheese
Mix the milk and apple cider vinegar with a whisk, adding in the chicken pieces to marinate – about 2 hours. Meanwhile mix up the bread crumbs, seasonings, and Parmesan cheese. When ready, remove the chicken from the marinade, and I just lightly wiped off any excess moisture with my hands. Place the chicken piece in the bread crumb mixture, pressing the mixture onto the chicken until well coated.
Bake in a 350-375 degree oven for 1 hour. Half way through, I turn the chicken over (to cover the top side with the chicken juices) for about 5 minutes. Then turn the chicken back to the original side, to continue baking.