Oven-Baked Chicken

Recipe by Charlotte Rutledge
4 Reviews 5.0 out of 5 stars

This crisp, juicy "fried" chicken is fast, easy — and gluten-free, thanks to our gluten-free baking mix. Simply coat chicken pieces in this seasoned flour, bake, and enjoy hot, oven-fried chicken in less than an hour.

Prep
10 mins
Bake
50 mins
Total
1 hr
Yield
8 pieces chicken from one bird (2 wings, 2 thighs, 2 drumsticks, 2 breasts)
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Oven-Baked Chicken - select to zoom
Oven-Baked Chicken - select to zoom
Oven-Baked Chicken - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 425°F. Place the butter or oil in a 9" x 13" x 2" pan, and put it into the oven to warm/melt.

  2. In a shallow bowl, mix together the baking mix, paprika, salt, and pepper. Set aside.

  3. In a separate shallow bowl, whisk together the egg whites, hot sauce, and salt.

  4. Dip each chicken piece into the egg white mixture, then roll the pieces in the flour blend.

  5. Place the chicken, skin side down, into the hot, greased pan.

  6. Bake the chicken for 35 minutes, then turn the pieces over and bake for an additional 15 minutes, or until the juices run clear when the centers of the thickest pieces are pierced.

Tips from our Bakers

  • For an egg-free version, replace the egg whites with 1/2 cup buttermilk, rice milk, or water.
  • To make baked chicken wings: Start with about 2 pounds of wings, and dip and roll them in the egg white and flour blend, respectively. Place the wings into the hot greased pan and bake for 15 minutes. Turn the wings, and bake for an additional 10 to 15 minutes, until they're golden brown.

Baker’s Resources