6 Bone-in, Skin-on Chicken Breasts (any combination of pieces work fine)
2 Cups low-fat buttermilk (optional)
4 tsp salt (2 tsp to sprinkle, the rest for coating)
1 1⁄2 Cups Bob’s Red Mill All Purpose Gluten Free Flour Blend (or regular All Purpose Flour) 1⁄4 Cup Gluten Free
Cornmeal (or regular cornmeal)
1⁄2 tsp ground black pepper 1⁄2 tsp granulated garlic
1⁄2 tsp granulated onion
1 pinch cayenne pepper
1 pinch Old Bay seasoning (optional)
Approximately 1/3 cup total grapeseed oil (or your preferred high temp oil)
Oven frying the chicken uses considerably less fat than pan-fried. To use a boneless/skinless option, be sure to use the buttermilk, and flip the chicken halfway through the cooking process.
Preheat oven to 375 degrees.
Line sheet pan with a 1⁄2 inch lip with aluminum foil.
Sprinkle (approximately 2 tsp) salt over all sides of chicken.
Pour buttermilk over chicken and gently toss to liberally coat each piece.
In separate medium-sized bowl (I like to use a pie pan), mix 2 teaspoons salt, flour, cornmeal, pepper, garlic, onion, cayenne pepper, and old bay seasoning.
Drizzle some oil all over sheet pan, just enough to keep the chicken from sticking, not completely covered.
Gently shake 1 piece of chicken to allow excess buttermilk to run off, then dip into dry mixture completely coating. Place chicken onto sheet pan and repeat with each piece.
Once all pieces are completely coated and placed on sheet pan, spritz an even amount of oil using Misto spray bottle or non-stick cooking spray over the top. You can, instead, drizzle a small amount more oil, just be careful to only use a small amount and try to keep it even.
Place, uncovered in oven for approximately 1 hour.
Once chicken is done, remove from oven and allow to rest for 5 minutes before serving.