Picnic Crispy Baked Chicken



This picnic crispy baked chicken recipe is a lightened-up alternative to your favorite classic fried chicken. It’s gloriously crisp, easy to make, and bursting with savory flavors. Not only that, but this chicken dish is gluten-free, onion-free, garlic-free and lactose-free.

‌ If you’ve been on the hunt for the best low-FODMAP fried chicken on the internet, you have come to the right place. The first time I made this dish, my family was practically salivating at the sight of that insanely crispy chicken. Way too often, people seem to have the misconception that following a low-FODMAP diet means sacrificing flavor.

This recipe is the perfect example of why that couldn’t be further from the truth! By making a few simple and intentional swaps, I’ve come up with a crispy chicken recipe that is both fodmap-friendly and wildly delicious. It’s also way lighter than most crispy chicken dishes since we bake it instead of frying it.

You only need a handful of pantry ingredients and around 15 minutes of active prep work to whip up this mouthwatering picnic crispy baked chicken. I love serving this recipe as the main course in my weeknight meals alongside pasta or rice and cooked vegetables. Get ready to dazzle your taste buds and impress your family!

 

Ingredients


 

  • 9-piece chicken thighs

  • 2-gal zip lock bags

  • 1/4 c infused olive oil

  • 2 tbs red wine vinegar

  • 1/2 c of cornstarch

  • 1/2 c gluten free breadcrumbs

  • 1/2 c PorQ (pork) panko gluten free crumbs

  • 1 c red mill one to one gluten free flour

  • 2 c water


 

 

Preparation

  1. Split up chicken into 2 zip lock bags and add ¼ cup infused olive oil with2 Tbsp Red wine Vinegar one Tbsp in each zip lock bag. I just eye it out in each as even as possible. Remove the air and zip bags. Flip a couple times and get that oil and vinegar, dispersed evenly with chicken. Set aside.
  2. Add 1⁄2 cup of cornstarch, ½ cup gluten free breadcrumbs, ½ cup pork (pork) panko gluten free crumbs, 1 cup red mill one to one gluten free flour, add half and half to each bag and zip flip a few times and take out onto the roaster pan with a wire rack. Arrange chicken in a roaster pan and fill the bottom with 2 cups of water or just below the wire.
  3. Place in the oven @ 350 for 55 to 60 minutes until golden brown. This chicken does well at room temperature or refrigerated cooled serve with macaroni