Kids of all ages will love this naturally gluten-free dish. The coating stays crisp, and it’s every bit as good as fried chicken. Serve this once, and your family will beg you to make it again!
The breading will stick regardless of whether you keep the skin on the pieces. For convenience, you can bread the chicken ahead, cover it, and refrigerate it until baking time. This recipe uses chicken legs, but you can use the pieces your family likes best.
Tools: Blender
Preparation time: 10 minutes
Cooking time: 45 minutes
Yield: 5 servings
9.75-ounce bag corn chips
1/4 teaspoon pepper
1/2 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1 teaspoon paprika
4 tablespoons melted butter
5 whole chicken legs (leg and thigh)
Preheat the oven to 375 degrees.
Pour half of the corn chips into a blender and purée; pour the fine crumbs into a self-seal plastic bag. Repeat with the second half of corn chips.
Add the pepper, Cajun seasoning, garlic powder, and paprika to the corn chips and mix well to distribute the spices evenly.
Dip one chicken piece into the melted butter, and then place it in the bag. Seal the bag and shake it to coat the chicken with crumbs. Repeat with the remaining chicken pieces.
Place the chicken pieces in an 8-x-11-inch baking dish.
Bake the chicken at 375 degrees for 40 to 45 minutes, or until the chicken is just cooked through. (You don’t need to turn the chicken pieces during cooking.)
Per serving (breaded without skin): Calories: 630; Total fat: 35g; Saturated fat: 37g; Cholesterol: 170mg; Sodium: 540mg; Carbohydrates: 32g; Fiber: 4g; Sugar: 0g; Protein: 41g.
dummies
Source:http://www.dummies.com/how-to/content/how-to-make-glutenfree-corn-chip-chicken.html
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