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There are three secrets to making fantastic oven fried chicken.
One: The dipping order. Crumbs, then egg, then crumbs again.
Two: Always let the chicken rest in the fridge and get cold for half an hour after you’ve breaded it.
Three: Pouring melted margarine over the top. Not in the egg mix, it has to be over the top.
If you follow these three rules, you will have amazing oven fried chicken every single time. I guarantee it. It works like magic. The breading doesn’t fall off and you seriously have mouth watering, crispy as heck chicken that you didn’t have to deep fry!
Let’s be honest, who wants to deep fry anything in the summer? Hot oil smoking up your house? Umm, no thanks.
You can also cook this on a baking sheet in the BBQ, so you don’t have to heat up your house!
I was sent some boxes of Chex cereal to come up with a recipe and this would be my creation! Chex is gluten free and the first thing I thought of was my oven fried chicken recipe. I haven’t made it in a while and the chance to make it gluten free was exactly what I was looking for.
You also want to use margarine in this recipe as it doesn’t burn like butter does, it has a higher smoke point. Don’t be tempted to switch, not when you are cooking at 400 F!
Now, you have to remember the three important things I started this post with. That’s how you make some seriously divine oven fried chicken!
Happy cooking everyone!
Love,
Karlynn
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Chex Oven Fried Chicken (gluten free)
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 8
- Calories
- 337
- Author
- Karlynn Johnston
Ingredients
- 8 chicken thighs
- 1 1/2 cups of finely crushed Rice Chex cereal
- 2 tablespoons Old Bay Seasoning
- two large eggs
- 1/3 cup melted margarine
Instructions
- Place crushed Chex and seasoning in a bowl; combine.
- Whisk the eggs in a bowl.
- Dip each chicken thigh in the crumbs, then the egg mixture then back in the crumbs to fully coat.
- Place chicken thighs on a baking sheet.
- Drizzle the melted margarine over the top of the chicken thighs, coating each as much as you can.
- Place in the fridge for half a hour.
- Bake for 35-40 minutes until the chicken reaches a temperature of 185. (chicken thighs are better when cooked slightly longer!)
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Please rate this recipe in the comments below to help out your fellow cooks!
Disclosure: I am part of the Summer With Chex Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
Mary says
This may be an older post, but I would like to know if this is for bone in- skin on thighs?
Maygloryb2u says
Just tried this recipe last night because I realized we were out of breadcrumbs and I like the gluten free baked option! I just have a few tips for anyone else trying this!
First, if you are a Maryland crab girl like me, Old Bay is a familiar taste, but for me is a seafood flavor and seemed weird on my chicken. Plus, it just sunk to the bottom of the bowl when I mixed it in with the Chex so my last piece had way more Old Bay than the last. Next time I will tweak the seasoning and maybe put it on during the margarine coating.
Second, I never read the blog portion on recipes, but I’m really glad I did this time! I never knew about double dipping my chicken!! This and the margarine over the top (I used coconut oil) really made it perfectly crisp.
With that said, my third comment would be, if you are going to use the double dip method, you definitely need more Chex!! I used two cups and it wasn’t enough even when dipping just four chicken thighs.
Overall, this was a huge win for me and I plan to make it my regular fried chicken recipe!!
Chelsea Albrecht says
Can you use chicken breast?
Hazel Turner says
Can you use coconut oil, margarine is so bad for you. It defeats the healthy cooking idea.
Bebe says
I know this question got posted awhile ago but I just found this recipe and had the same question since we haven’t eaten margarine in decades. Even tho coconut oil has a higher smoke point (350-385°F) than butter (300-350°F), it’s still too low for a 400°F oven. I ended up using clarified butter which has a smoke point of 486°F and we had no problems. Another thing to consider is that the newer margarines (or plant butters as marketers have rebranded them) seem to be more heart healthy.
Maygloryb2u says
I did and it came out perfect!!
Tamara Lisko says
I have tried to make my own and they sucked…lol…I am glad they are a similar price now to regular store bought
Lisa Pooke-King says
Tamara Lisko FYI
MelissaBussone says
Sorry I saw up above where you mentioned not to use butter because it could burn because the temperature is 400 thank you
MelissaBussone says
Hi what temp do I bake the chicken at? Sorry I couldn’t find that information anywhere. Thank you kindly, Missy
Maxine _Z says
Hi Karlynn, I have to ask what is Old Bay Seasoning and where do you purchase it?
thekitchenmagpie says
Maxine _Z It’s one of my FAVORITE chicken seasonings and you can buy it anywhere! I’ve seen it at Walmart and Safeway for sure.
Barb Overton says
Thanks, Karlynn. 🙂
The Kitchen Magpie says
Rice for gluten free, any other kind for a crunch is fine. I wouldn’t um, use the honey one though…. I’ll put Rice in the recipe.
Barb Overton says
What kind of Chex? Rice, wheat, what? Or is there only the one kind now?
The Kitchen Magpie says
Ah crap after! good catch!
Shanon Warner says
Do you rest it in the fridge before or after the margarine?