Allergy-Friendly Oven-Fried Chicken
Prep time
Cook time
Total time
This is a very versatile main entree. See the post above for dairy-free serving suggestions.
Recipe type: Entree
Cuisine: American
Serves: 4 servings
  • 3 plain bagels (gluten-free, if needed)
  • 1 teaspoon poultry seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley flakes
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • ¼ cup water
  • 3 tablespoons tapioca starch (can sub another starch)
  • 2 whole boneless skinless chicken breasts, cut in half (4 pieces total; see Chicken Tip below)
  1. Split the bagels in half. Let them dry out overnight or preheat your oven to 200°F. Place the bagels on a baking sheet. Bake for 30 minutes or until the bagels are crunchy. Let cool.
  2. Increase the oven temperature to 375°F and grease a shallow baking pan.
  3. Place the dried bagels in a food processor or blender and blend into fine crumbs. If you prefer, some larger pieces can be left (about pea-size) for added texture.
  4. Pour the crumb mixture into a bowl and add the poultry seasoning, onion powder, garlic powder, parsley, and salt. Stir to combine. Add the oil and stir until the crumbs are well coated.
  5. Place the crumb mixture in a shallow pan or plate.
  6. In a separate bowl, whisk together the water and tapioca starch until the starch is dissolved.
  7. Dip the chicken into the tapioca mixture, letting any extra drip off. Roll the chicken in the crumb mixture until coated. Place the coated chicken pieces in your prepared baking pan.
  8. Bake for 15 minutes or until the chicken is tender and the juices run clear. The internal temperature should be a minimum of 165°F.
Chicken Tip: To ensure the chicken breasts cook evenly, place the chicken on a piece of plastic wrap. Sprinkle a little water over the chicken and cover with another sheet of plastic wrap. Pound the thicker portion of the breast until it becomes a uniform thickness.
Recipe by Go Dairy Free at