Gluten-Free Crispy Chicken

Chicken provides an excellent platform for gluten-free recipes. Rice or corn substitutes are commonly used to flavor, coat, and replace anything from bread crumbs to pie crust.

This recipe is no exception as it incorporates a crunchy, affordable, and delicious replacement for your average flour coating.

ingredients

• 4 cup(s) cornflakes, crushed
• 1/2 cup(s) buttermilk
• 4 (6 ounces each) boneless, skinless chicken breasts
• 1/2 teaspoon(s) cayenne pepper
• Kosher salt
• Pepper
• 1/2 cup(s) sour cream
• 1 tablespoon(s) white wine vinegar
• 1/2 cup(s) (about 2 ounces) blue cheese, crumbled, plus more for serving
• 2 tablespoon(s) chopped fresh chives
• 1 head(s) iceberg lettuce, cut into 4 wedges
• 1 cup(s) cherry or grape tomatoes, sliced

directions

1. Heat oven to 400 degrees F. Line a rimmed baking sheet with nonstick foil. Place the cornflakes in a shallow bowl.
2. Using 1/4 cup of the buttermilk, brush the chicken breasts on all sides, then season with the cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat the chicken in the cornflakes, pressing gently to help them adhere, and place on the prepared baking sheet. Bake until cooked through, 15 to 20 minutes.
3. Meanwhile, make the dressing: In a medium bowl, whisk together the sour cream, vinegar, and remaining 1/4 cup buttermilk. Stir in the blue cheese and 1 tablespoon chives.
4. Divide the lettuce and tomatoes among plates. Spoon the dressing over the top. Sprinkle with the remaining tablespoon chives and additional blue cheese, if desired. Serve with the chicken.

what I did differently

In addition to the cayenne pepper, I added smoked paprika. Lettuce wedges are a novel idea, but not big on nutrition, so instead of a lettuce wedge I prepared a spinach salad. 

A swap option I almost always use it plain Greek yogurt to replace sour cream.