One of the first big questions when you start cooking gluten-free is "What am I going to use for bread crumbs???" There are actually a few store-bought gluten-free bread crumbs out there, like Ian's and Schar's. I can find Schar's most easily, but I don't love it for making a crunchy crust. It's very fine.... so, enter the Celiac family's most beloved cereal line-- CHEX! Roughly pounded up Corn Chex make a GREAT crunchy gluten-free crust for chicken and even fried zucchini, aka zucchini wheels in our house. Pounding up the Chex is also a great way to get your kids helping you prep dinner in the kitchen.
Oh, and bonus that I almost forgot, this recipe teaches you how to make your own "buttermilk" in a pinch for soaking your chicken. One other quick thing, this is a recipe with very little measuring... you make it how you like it according to your family's size and tastes. So, forgive the impreciseness.... it's dinner, not rocket science.
This recipe comes together super-quickly and everyone in your family will love it. My husband and I chop the chicken up and add it to a salad-- we eat it all summer long. My kids like to eat it as finger food with a veggie side of choice. They're way healthier than store-bought GF chicken nuggets and it's a meal for the WHOLE family. Winner, winner chicken dinner.
BAKED CORN CHEX CRUSTED CHICKEN
- Organic boneless & skinless chicken tenders or chicken breasts
- 1 cup milk
- 1 TBSP white vinegar
- Corn Chex
- Salt, peper, dried basil & oregano to taste
- 2 TBSPs butter
Stir together the milk and white vinegar in a bowl and set aside. That's your buttermilk! (Don't have white vinegar? You could use 1 TBSP fresh lemon juice instead.) If using chicken breasts, cut them up to tender-size or nugget-size. Place chicken in milk/vinegar mixture, cover and place in fridge until you're ready to bake. This is very much a make-ahead/prep-ahead meal. You can leave your chicken soaking all day in the fridge, but I usually only keep it in there for 6 hours or so.
K, getting close to dinner time? Pre-heat your oven to 500 degrees. Throw about 2 cups Corn Chex into a zip-loc bag, wrap the bag in a kitchen dish towel, pull out your meat tenderizer thingy, and pound away. Get some of that stress out! Actually, don't go nuts, a few bangs will do it. Alternately, you could run the Chex through your food processor, but just be careful not to grind the Chex up too fine. You want them to make your chicken crunchy!
Pour your crushed up Corn Chex onto a dinner plate. Add some salt, pepper, basil, oregano.... all to your taste and give it a few mixes with your fingers. Line a baking tray or two with aluminum foil. Melt 2 TBSBs butter in a small bowl.
Now, let's get this going assembly-line style. Piece by piece, remove chicken from the milk bath, roll and coat it in your smashed-up Corn Chex mixture, and place it on your baking tray. Once all chicken pieces are coated in Corn Chex, drizzle melted butter over the top for just a bit more golden, crunchy goodness.
Bake chicken in oven for 10-12 minutes or until cooked through, rotating pans half-way through. Yum, that's fast, right?!