Good Lifestyle

A qualitygluten free Breadcrumb mix can really go a long way! This chicken is the "fried" oven, which essentially means that you rotate it in the oven until the chicken is crisp. Served with a fresh spinach salad, this baked fried chicken is the perfect alternative without gluten with beloved fried chicken.

This recipe was provided by Kristine Kidd, author ofGluten free of the week.

Give 4-6 servings

Ingredients

Olive oil, 1/4 cup (2 fl oz / 60 ml), more than need
Gluten-free tortilla chips, 1 bag (5 1/2 oz / 170 g) (I like food should taste good multigrain fries)
Dried Marjoram, 1 teaspoon, ruling
Cumin on the ground, 1 teaspoon
Cayenne Pepper, 1 1/4 teaspoon
Chicken pieces, 3 1/2 lb (1.75 kg)
Cosher salt and freshly ground pepper
Fresh lime juice, 2 tablespoons
Baby spinach, 4-6 oz (125-185 g)
Cherry tomatoes, 1 pint (12 oz / 375 g), half

How to do it

1. Preheat the oven to 450 degrees F (230 degrees C). Brush a large rim cooking sheet with oil. Meanwhile, in a culinary robot, crush the chips of the tortilla finely and transfer to a pie plate. Mix in Marjoram, cumin and cayenne pepper. Brush the chicken on all sides generously with oil, then sprinkle with salt and pepper. Add the chicken to the crumpt mix, 2 pieces at a time and turn to queue on all sides, pressing in the crumbs to help them join. Organize the pieces of the skin on the pastry plate.
2. Place it in the oven and roasted until the crust is brown and the chicken is cooked to about 35 minutes. Let Represent 5 minutes to eat.
3. In a small bowl, place the lime juice. Grap gradually in 1/4 cup olive oil to make a vinaigrette. Season with salt and pepper. In a salad, combine spinach and tomatoes. Add the vinaigrette and mix with the coat. Divide chicken and salad among plates and serve.

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