When I found the link to the Baked Fried Chicken (not gluten-free) on Pinterest:
I knew I had to figure out how to make it gluten-free for my family. This recipe is a HIT with my family. Up until now I had only done it with skinless/boneless chicken breast, but today I decided to do it with skinless chicken thighs.
I use my version of Season All (without the curry) – another one of my posts: http://wp.me/p2CNE7-5O
Here are my revised instructions:
Place thawed chicken breast tenderloin (or I have used thighs) strips in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:
1 Tablespoon Season All – I used my version of this – http://wp.me/p2CNE7-5O
3/4 teaspoon Pepper
1 cup Flour (Gluten-free with no xanthan gum)
2 teaspoon Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9×13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
(I cooked the chicken thighs for 30 minutes, turned and then cooked for 30 additional minutes.)
Here is a photo of a piece that was reheat the next day:
Enjoy! – H