Breaded Chicken
(aka “Crack chicken”)
crispy, gluten-free and baked
I created this recipe because I missed fried chicken.
When I had surgery (fall 2020) my son took over the making of this recipe. He tweaked it a bit and made it even better. We lovingly called it “General Joe’s Chicken” after my son. When he started adding cumin, we called it “Crack Chicken.” We couldn’t eat it without getting seconds. It has been tweaked even MORE, and this is the final (2023) recipe.
We hope you enjoy!
Fresh chicken, 2 lbs (I used tenderloins this time, but have used whole breast or cut into nuggets)
Rice Chex (Rice crispies are not gluten free)
Olive oil, enough to cover chicken
YELLOW MUSTARD, 1-2 Tbsp
Salt, 2 tsp
Pepper, 1/2 tsp
Garlic powder, 1 tsp
Onion powder, 2 tsp
Rosemary, 2 tsp
Oregano, 2 tsp
Basil, 2 tsp
PARSLEY, 2 TSP
CUMIN, 2 TSP (*tHIS IS WHAT PUSHES THIS FROM GOOD TO GREAT!)
Preheat oven 400°F (205°C).
Get bowls ready and put parchment paper on bar pan.
Make hot, soapy water for easier cleanup.
Fill food processor with rice chex. Add herbs and spices. Pulse until completely mixed. Pour into a bowl.
Put chicken in a bowl with the oil. Add mustard and mix together.
Dip chicken in dry mixture then place on bar pan.
Bake 30 minutes or until thermometer reads 165°F (74°C).
Pro tip: Keep a sink filled with super hot, soapy water to immediately clean greasy bowls. I have gloves so I can use very hot water, and I keep scrubbies (cut into 4 pieces) easily accessible to make cleaning pots easier.
Preheat oven, 400°F (205°C).
Rice chex in a food processor. Add salt, pepper, garlic powder, onion powder, basil, rosemary, oregano, parsley and cumin.
Pulse to combine.
Prep! Put parchment paper on a baking pan with a lip.
Olive oil is the best to coat the chicken. Grapeseed does not give as crispy a coating.
Optional: Trim the meat.
Put chicken in a bowl of olive oil.
Edit: I used to use lemon juice, but not I use yellow mustard.
Mix really well.
Dip in crumb mixture.
Completely coat chicken and lay on parchment paper-lined baking pan.
Mix rest of crumbs with leftover oil and sprinkle on pan. Ready to go in a 400 degree oven for 30 minutes.
I use a meat thermometer to make sure it’s done. 165°F (74°C) for chicken.
Fresh from the oven.
Crispy chicken goodness!