Ingredients

The following ingredients have 7 Servings
  • 2 1/2 pounds chicken legs and thighs, bone in, skin removed ((about 8 pieces))
  • 1 cup flour
  • 1 tablespoon cornstarch
  • 1 1/4 cups ginger ale or seltzer
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper ((adds spice))
  • 4-5 cups cornflakes
  • Nonstick cooking oil spray
  • Salt and pepper
  • 1 cup King Arthur Gluten Free Multi-Purpose Flour ((substitute for flour))
  • Gluten Free Cornflakes (I used Erewhon brand)

Instruction

  • Preheat oven to 400 degrees F. Pour the cornflakes into a plastic zipper bag. Use a mallet or the back of a large metal spoon to pound and crush the cornflakes into smaller pieces. Reserve.
  • In a medium mixing bowl whisk together the seltzer or ginger ale, flour, cornstarch, 1 tsp salt, garlic powder, and cayenne pepper till smooth. The batter will bubble at first, then settle.Pour the crushed cornflakes into another bowl. Keep an empty plate handy for the chicken.
  • Working one piece at a time, dip the chicken into the batter. When you pull the chicken out of the batter, let any excess batter drip back into the bowl.
  • Gently roll in crushed cornflakes to coat. Place the cornflake coated chicken onto the empty plate. Repeat for remaining chicken pieces.
  • Spray a baking sheet generously with nonstick cooking oil spray. Place chicken pieces onto the sheet, evenly spaced. Spray the tops of the chicken pieces with a light, even layer of cooking oil spray.Place chicken into the middle rack of the oven (not the top!) and bake for 45-55 minutes till golden brown, crispy and cooked through. The batter coating is thick; it will take a while to cook through and become completely crisp. Err on the side of cooking it longer if you’re unsure of doneness—letting it cook a few more minutes won’t hurt, the coating locks moisture into the meat. The chicken will be dark in places- this is good!
  • Sprinkle chicken with salt and pepper to taste. Serve hot directly from the oven; like any fried or "unfried" chicken, the coating will lose its crispness over time. I like serving it with a side of Louisiana hot sauce or sriracha.