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This recipe is for anyone needing gluten free recipes, or for anyone who loves fried chicken, but would like to enjoy it, healthier!  This chicken is not fried, but when it is finished, it looks like fried chicken, and the taste is out-of-this world fantastic!

 

AIMEE'S GLUTEN FREE "NOT FRIED" CHICKEN

 

  • 3 Boneless Skinless Chicken Breasts
  • 2 cups Greek Yogurt (I use Cabot brand because it is inexpensive and a delicious quality)
  • 3 to 4 cups Corn Chex (measured from box)
  • Pinch of salt, pepper 
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • honey (to drizzle)

Slice chicken breasts into strips or cubes ("nugget" size bites).  Marinate chicken in Greek Yogurt in the refrigerator for about half an hour.  Crush Corn Chex with your hands (or in food processor, or by placing in freezer bag and rolling a rolling pin over bag to crush).  Season the cereal with salt, pepper, cumin, cayenne pepper, or any of your favorite seasonings.  Remove chicken from yogurt mixture with tongs.  Next, dredge chicken in cereal mixture to coat, then place on foil-lined cookie sheet that you have sprayed with cooking spray.  Bake at 350 for 35 to 45 minutes.  Drizzle honey over chicken and/or on the plate for dipping.  Enjoy!