Oven Fried Chicken
*This recipe was originally made with regular wheat flour and was so wonderful, I really did not want to give it up when I became sensitive to wheat. This is my adaptation, which is even better, I think! The crust is thin and crispy. The meat is tender and moist.
1 chicken, cut into serving pieces
Roll each piece in the following mixture:
1/3 cup arrowroot powder
1/3 cup cornstarch (may omit cornstarch or substitute tapioca or just use arrowroot)
1 Tablespoon paprika (optional)
1 ½ teaspoons salt
1 ½ teaspoons black pepper
1/4 cup oil for greasing pan (optional, but will give better "fried chicken" results)
Arrange coated chicken on a large generously greased shallow baking pan. I like to line it with heavy duty aluminum foil or parchment paper to make cleanup easier.
For best results, there should be a thin, even layer of oil (I use safflower) on the bottom of the pan and this should be heated in the oven prior to adding the chicken *. The chicken pieces should be spaced at about 1 inch apart (will not crisp up if chicken pieces are touching each other – will be soggy and tough on the outside).
Oven temperature 450. Bake for 25 minutes, then flip individual chicken pieces for even browning on both sides. Bake another 25 minutes or so until golden brown and crispy.
* Some chickens are fatty enough that the oil on the bottom of the pan can be omitted.