GLUTEN-FREE CRISPY OVEN-FRIED CHICKEN

Gluten-Free Crispy Oven-Fried Chicken image

Provided by Silvana Nardone

Time 35m

Yield 6 servings

Number Of Ingredients 14

Canola oil, for greasing
2 cups unsweetened cornflakes
6 tablespoons raw almonds
6 tablespoons sesame seeds
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 teaspoon dried thyme
1/2 teaspoon cumin
3 large eggs, lightly beaten
1/2 cup unsweetened almond or cashew milk
1 cup gluten-free flour blend, for dredging
1 1/2 pounds skinless, boneless chicken tenders

Steps:

Preheat the oven to 425 degrees F and lightly grease a baking sheet with oil. Using a food processor, pulse together the cornflakes, almonds, sesame seeds, chili powder, garlic powder, smoked paprika, thyme, cumin, 1 teaspoon salt and 1 teaspoon black pepper until coarsely chopped; transfer to a shallow bowl.
In a second shallow bowl, whisk together the eggs and nut milk. Place the flour in a third shallow bowl. Dredge the chicken in the flour, shaking off any excess, then in the egg mixture, then the cornflake mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.