Easy Oven-Fried Chicken (Boneless, Skinless)

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Having a simple oven-fried chicken recipe in your arsenal can be a weeknight savior. This quick and nutritious main works atop salads, in pasta, over rice bowls, or served with a side of potatoes and seasonal vegetables. The lighter flour coating (gluten-free or paleo optional) makes it much easier to prepare than a breaded variation, and seasonings are used to replace fat and calories with flavor!

Easy Oven-Fried Chicken Recipe - using boneless, skinless chicken breasts or thighs (gluten-free option)This recipe for oven-fried chicken was shared with us by McCormick.

Special Diet Notes: Easy Oven-Fried Chicken

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and soy-free.

For paleo oven-fried chicken, you can use almond or hazelnut flour (I don’t recommend coconut flour for this recipe), and use a homemade nut milk or light coconut milk for the milk beverage, or substitute one lightly-beaten egg for the milk beverage.

Flour Options: In an oven-fried chicken recipe like this, most flours will work, but will produce slightly different flavors and textures. For wheat-based, all-purpose is seamless, but go ahead and go with a whole wheat flour for still workable results. For gluten-free, we like garbanzo bean / chickpea flour, but have also used brown rice flour, oat flour and an all-purpose gluten-free flour blend with good results.

No Oven? This oven-fried chicken can easily be pan-fried in just a touch of oil (about 1 to 2 tablespoons), if needed or preferred.

Easy Oven-Fried Chicken (Boneless, Skinless)
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • ¼ cup flour (wheat or gluten-free, see Flour Options in post above)
  • 1½ teaspoons seasoned salt
  • ½ teaspoon dried oregano leaves or 1 teaspoon dried rosemary leaves, crushed
  • ¼ teaspoon black pepper
  • 1¼ pounds boneless skinless chicken breast halves or thighs (see Test Kitchen Tip below)
  • ¼ cup unsweetened milk beverage (your choice of type)
  • 1 tablespoon olive oil, coconut oil or dairy-free buttery spread, melted
Instructions
  1. Preheat your oven to 425°F. Grease a large baking pan (roughly 15x10x1-inch).
  2. Combine the flour, seasoned salt, oregano and pepper in shallow dish.
  3. Place the chicken in a bowl, pour on the milk beverage and toss to moisten the chicken on all sides.
  4. Dredge the chicken in the flour mixture to evenly coat and place in a single layer on your prepared pan. Drizzle with melted buttery spread or oil.
  5. Bake 15 to 20 minutes or until the chicken is cooked through.
Notes
Test Kitchen Tip: For quicker, more uniform cooking, slice thick chicken breasts in half horizontally or pound chicken breasts thin.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

3 Comments

  1. This look absolutely delicious! Thank you for the recipe. i’ll have to try this myself sometime soon!

    The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. It’s the only diet I’ve come across that cuts out food groups, yet still focusses on everyone’s need to eat great food.

    I’m a real foodie, and would not survive on any other diet, but Paleo has been very good for me.

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