Corn Flake Oven Fried Chicken

This is one of Hannah's favorite ways to eat bone-in chicken.  She cannot have Kentucky Fried or traditional fried.  Here is one easy way to make a gluten free crunchy "fried" chicken!  It is adapted from the Kellogg's Corn Flakes recipe called Double-Coated Chicken.  I've altered the amounts to coat 3 legs and 3 thighs.  Below you can find the quantities to coat 3 lbs of chicken pieces.

To feed our Family:
4 cups Kellogg's Corn Flakes cereal
1/4 cup olive or canola oil
1/2 cup rice milk
3/4 cup gluten-free flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. onion powder
olive oil to drizzle
3 legs and 3 thighs, with or without skin (I usually do without).

Heat the oven to 400 degrees.  Prepare a large tray with racks to hold the chicken for cooking.  Measure the corn flakes into a large bowl.  Using your hands, grab handfuls of the cereal and and crush it between your fingers and palms until there are no more large flakes, but lots of little ones.  Set aside.

 Measure 1/4 cup oil into a medium to large plastic bag such as a ziploc or bread bag. (a sandwich bag is too small.  I use bread bags from the box, not the actual bread :)   Measure the rice milk into another bag, or small flat container large enough to fit the chicken pieces.  You may need more milk if you use a container.  Measure the gluten free flour into yet another bag or flat container.

Stir the seasonings into the flour mixture.
Line up your bags and containers in this order: oil, flour, milk, cornflakes.

Set prepared chicken next to the oil; and the tray with the rack next to the cornflakes on the other end.  Now, using one hand for wet and the other hand for dry, pick up one piece of chicken with your designated wet hand and place it in the bag of oil.  With your dry hand, closed it up a bit and shake gently to coat the chicken with oil.  With your wet hand, retrieve the chicken from the oil and place it in the flour.  With your dry hand, close up the bag and shake gently, or if using a container, scoop and pat the flour onto the chicken.  Still using your dry hand, remove the chicken from the flour and place it in the milk (keep your hand dry!).  Switch to your wet hand and quickly turn the chicken in the milk to coat.  Quickly remove the chicken with your wet hand before the milk completely washes off the flour.  The goal here is to just wet the flour.  Place the wet floured chicken in the corn flakes.  With your dry hand, scoop and pat the corn flakes onto the sticky wet chicken.  Again with with your dry hand, gently remove the corn flake covered chicken to the prepared rack, placing the piece so the majority of the meat is up and the bonier side is down.  Continue this sequence with remaining pieces of chicken until all chicken pieces are covered with corn flakes and resting on the rack.

Drizzle a bit of olive oil over each piece of chicken.  Place the tray of chicken in the preheated oven.

Bake for 45 min. at 400 degrees.  (The rack helps keep the bottom of each piece to not get too soggy).

Serve and enjoy!   We like to serve mashed potatoes with this chicken.

Amounts to cover 3 lbs of chicken pieces, skin or no skin:
7 cups Kellogg's Corn Flakes cereal
1/3 cup oil
1 cup rice milk
1 cup gluten free flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 tsp. paprika
1/2 tsp. onion powder