Gluten-Free South of the Border Oven-Fried Chicken
There’s something about marinating meats that makes mealtime seem easier. Maybe it’s because you get the marinade started early and let the meat sit while you clean up the kitchen, prep veggies or sides, or just go about the rest of your day. It might take you just as long to cook marinated meat than to just season it and start, but something about doing things in intervals and not all at once helps to make cooking a bit more relaxed. This South of the Border Oven-Fried Chicken recipe starts with a marinade and finishes with a coating of crushed tortilla chips. It’s a nice combination of relaxed cooking method (marinating) and a hands-on cooking method (breading/coating). Trust me when I say it’s simple.
What makes this recipe Mexican-inspired is the chili-lime marinade and the unique coating of crushed corn tortilla chips. I made this with Xochitl gluten-free corn tortilla chips. Xochitl also makes delicious salsas, so if you want to serve this chicken with a dollop of salsa on top, that would be delicious!
I would serve this with a bean and rice dish, which you could cook while the chicken is marinating. A side salad or some sautéed bell peppers and tomatoes would also make great sides for this dish. Or go traditional and serve this “fried” chicken with fries.
Check out more gluten-free recipes using Xochitl chips and salsa
South of the Border Oven-Fried Chicken Recipe
Ingredients
- Juice of 1 lime
- 6 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Kosher or fine sea salt
- Black pepper
- 4 bone-in skin-on chicken thighs
- 8 cups Xochitl tortilla chips
- 1 large egg
- ½ cup gluten free all-purpose flour
- Gluten free non-stick cooking spray
Instructions
- Combine the lime juice, olive oil, chili powder, garlic and onion powders, 1 teaspoon salt, and ½ teaspoon pepper in a large food storage bag. Add the chicken thighs and make sure the marinade coats the chicken completely. Let marinate either at room temperature for 20 minutes or in the refrigerator for up to 4 hours. If refrigerated, let come to room temperature before cooking.
- When ready to cook, preheat the oven to 400 degrees. Place a wire rack on a baking sheet and spray the rack with gluten free nonstick cooking spray.
- Grind the tortilla chips into fine crumbs in a food processor or by putting in a food storage bag and rolling with a rolling pin. Place in a shallow bowl. Beat the egg with a teaspoon of water in another shallow bowl. Put the flour in another bowl and season with a pinch of salt and pepper.
- Dredge each thigh first into the flour, then the egg, and finally in the tortilla chips, making sure to coat well and press the tortilla chips firmly onto the chicken. Place on the wire rack, spray with cooking spray, and bake for 45 minutes or until they reach an internal temperature of 165 degrees.
Nutrition
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