Crunchy Oven-Baked Chicken or Ribs (W/Gluten Free Dairy Free Opt

Submitted by WI Cheesehead

"From Penzey's Spices catalog. Original recipe from Adele Christensen. We felt it was a bit salty with the 1 tsp salt, so I would cut it next time. We used boneless ribs and skinless, boneless chicken breasts."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 4

ingredients

• 1 whole chicken, cut up
• 59.16 ml Earth Balance margarine or 59.16 ml butter
• 236.59 ml flour or 236.59 ml gluten-free flour
• 118.29 ml yellow cornmeal
• 2.46-4.92 ml seasoning salt
• 14.79 ml italian seasoning (actually, Penzey's Pasta Sprinkle)
• 4.92 ml chili powder
• 0.61-1.23 ml fresh ground black pepper
• 59.14 ml parmesan cheese, grated (optional)
• 236.59 ml buttermilk or 236.59 ml rice milk

directions

1. Preheat oven to 400°F Line a rimmed bakign sheet with tinfoil.
2. Cut the margarine or butter into pieces, place on the baking sheet and put in the oven to melt. Watch so it doesn't burn.
3. Put the flour, cornmeal, seasonings and Parmesan cheese (if using) in a plastic or paper bag and shake to mix.
4. Pour the buttermilk in a wide, shallow bowl. Dip the chicken pieces, one at a time, into the buttermilk and then place in the bag; shake to coat.
5. Place the chicken on the cookie sheet and turn to coat with margarine.
6. Bake for 25 minutes, skin side up.
7. Carefully turn the chicken legs and wings so the coating does not come off. Leave the thighs and breasts skin side up.
8. Bake for another 25 minutes or unitl cooked through. Large thighs and breasts may need an extra 10 minutes or so - just remove the smaller pieces and place on a plate on top of the stove until the larger ones are finished.