Oven Fried Chicken (gluten, dairy, corn, soy and refined sugar free)

This Recipe was adapted from The Simple Art of Eating Well, it has been made Gluten Free and Dairy Free and I changed some of the spices.

1/2 cup unsweetened almond milk or rice milk
1/2 Tablespoon Vinegar
1 Tablespoon Dijon mustard
2 cloves Garlic minced
1 teaspoon hot sauce
2 pounds chicken legs with skin removed
1/2 cup Bobs Red Mill GF All Purpose Flour
1 teaspoon Cayenne pepper
1 teaspoon baking powder
1/8 teaspoon salt
olive oil cooking spray

Wisk milk, vinegar, mustard, garlic and hot sauce in a glass bowl until combined. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours.

Preheat oven to 425 degrees. Line a baking sheet with foil and spray with olive oil spray.

Combine flour, cayenne, baking powder, salt and pepper in a sealable bag. Place chicken in the bag two at a time and shake to coat. Tap off excess flour and place on the prepared baking sheet. Spray the tops of the chicken with olive oil cooking spray.

Bake the chicken for about 45 minutes, until no longer pink in the center.


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