Oven Fried Chicken (Gluten Free, Paleo)

This easy oven fried chicken uses just three ingredients and is grain-free, gluten-free, paleo and free of harmful vegetable oils.

How do you make oven fried chicken without oil?

Making golden and crispy oven fried chicken without any oil is possible! This recipe uses just three ingredients: chicken thighs, garlic plantain chips (my recommended sustainable and organic brand is here), and an egg. I also have an egg-free option for you below!

I’ve been making this plantain-crusted oven fried chicken for years since first including a similar recipe in my cookbook The Healing Kitchen: 175+ quick and easy Paleo recipes to help you thrive. This recipe is similar except is uses a whisked egg to adhere the crushed garlic-flavored plantain chips to the chicken thighs.

You’ll simply add a 4-oz bag of garlic plantain chips to your food processor or blender and pulse until crushed into small pieces (the size of crushed corn flakes). Spread the chicken thighs flat and dip in the whisked egg then coat with the crushed chips. Place on an oven-safe cooling rack set over a rimmed baking sheet and bake in a 375 degree convection oven (or 400 degree non-convection oven) for 22-24 minutes until cooked through and crispy.

What to serve with oven fried chicken

For dipping sauces, I like to stick with the classics like Honey Mustard and Barbecue Sauce. In my personal opinion, honey mustard is the way to go here! It contrast deliciously with the savory garlicky flavor of the chicken.

For vegetables and sides, serve it with the Grain-Free Baked Macaroni & Cheese, Salt and Vinegar Cauliflower Bites and Maple Mustard and Dill Glazed Carrots.

What you need for gluten free oven fried chicken

2 organic chicken thighs, boneless and skinless, laid flat
1 egg, whisked (for egg-free, use 1/4 cup full-fat coconut milk)
1 4-oz bag garlic-flavored plantain crisps or chips
optional: pinch salt, pepper and paprika

Preheat oven to 375 degrees convection or 400 degrees non-convection. Grease an oven-safe cooling rack large enough to fit both thighs using an oil-coated paper towel.
Place an oven-safe cooling rack on top of a rimmed baking sheet. This will allow the chicken to stay crispy on all sides.
In a food processor or blender, pulse the plantain chips until crushed into pieces the size of crushed cornflakes (not too fine but not so large they don’t stick to the chicken). Transfer to a large plate and stir in the optional pinch of salt, pepper and paprika for extra flavor.
In a shallow bowl, whisk the egg well. Dip the chicken thighs and coat well on all sides.
Coat thighs one at a time in crushed plantain chips, pressing into meat so thighs are evenly and well coated.
Place thighs on greased cooling rack on top of baking sheet. Bake in center of oven for 22 to 24 minutes until golden, crispy and cooked through.
Let cool 5 minutes before slicing and serving with honey mustard or barbecue sauce.