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Served hot or cold, Oven Fried Cornmeal Crusted Picnic Chicken is a delicious main course for any potluck or camping trip. Crunchy and full of flavor, guests will hardly believe that this crowd-pleasing recipe is #GlutenFree, #DairyFree, and #FODMAP friendly! #lowFODMAP #chicken #potluck #picnic #nogluten | FeastInThyme.com

Oven Fried Cornmeal Crusted Picnic Chicken (Gluten Free & Low FODMAP)

Makes 10-12 pieces of chicken.

Adapted from Modern Potluck: Beautiful Food to Share

Prep Time 20 minutes
Cook Time 40 minutes
Time to Brine the Chicken 8 hours
Total Time 1 hour
Calories 474 kcal

Ingredients

  • 10-12 bone-in chicken pieces, drumsticks and thighs (about 4 pounds)

Brine:

  • ½ cup salt
  • ¼ cup sugar
  • ½ cup water
  • 2 teaspoons whole coriander seeds
  • 1 teaspoon whole black peppercorns
  • 3 Bay leaves
  • 3-5 cups ice water

Cornmeal Crust:

  • 1 cup soy milk
  • 1 tablespoon lemon juice
  • 1 cup gluten-free coarse cornmeal
  • ½ cup Bob's Red Mill Gluten-Free All-Purpose Flour
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon ground rosemary
  • ½ teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • ¼ teaspoon paprika

Instructions

Make the Brine:

  1. In a medium pot, combine the salt, sugar, and half cup water. Cook over medium heat, stirring constantly until the salt and sugar dissolve. Transfer to a large, heat-safe bowl big enough to fit all the chicken.
  2. Add the whole coriander, whole peppercorns, and bay leaves to the bowl, and top with ice water (make sure there is still enough room to also fit the chicken pieces). Stir until the brine is cold. Add the chicken pieces, cover, and refrigerate for 8-24 hours.

Prepare the Ingredients:

  1. Remove the chicken from the brine and let the pieces stand at room temperature for about 30 minutes. 

  2. Preheat the oven to 450 degree F. Prepare a baking sheet by lining it with heavy duty foil and setting an oven-safe cooling rack into it. Thoroughly coat the rack with non-stick cooking spray.

  3. Set up a dredging station with three shallow bowls. From left to right, fill the first with the chicken. In the second, whisk together the soy milk and the lemon juice, letting it curdle for a few minutes. In the third bowl, whisk together the remaining dry ingredients for the cornmeal crust.

  4. Double-Dredge the Chicken:
  5. One at a time, dip each piece of chicken in the soy milk mixture and then into the cornmeal mixture, being sure to thoroughly coat the chicken. Shake off the excess, and repeat, re-dipping the coated chicken in the soy milk mixture again, and then dredging it in the cornmeal mixture a second time. This will make a double-crust that will stay better adhered to the chicken pieces. Place each finished piece of chicken onto the rack set in the baking sheet, giving them a little room between.

Bake the Chicken:

  1. Bake the chicken for about 30 minutes, rotating the pan half way through. Flip each piece, and bake an additional 5-10 minutes more until the cornmeal crust is browned and the internal temperature reads 165 degrees F. Remove the tray from the oven, and transfer the chicken to a clean rack to cool. Serve hot after a few minutes of resting, or – to make it into traveling picnic chicken – allow the chicken to cool to room temperature (for about 30 minutes) and transfer to the fridge in a single layer to chill. Serve hot, room temperature, or cold.

Recipe Notes

Dairy Free Substitution: This recipe uses a dairy-free substitute for buttermilk to keep it in line with a Low FODMAP Diet (1 cup soy milk + 1 tablespoon lemon juice). You can use regular buttermilk if you prefer!