I didn't realize how amazing Sydney Blend worked as a coating for chicken until I made this recipe. The chicken was perfectly crispy and browned when it came out of the oven. Now I use Sydney Blend as a coating for protein in all of my recipes! Goodbye potato starch!
Gluten Free Marinated Herb Crusted Chicken
Yields 4 servings
3 lb whole chicken, cut up
2 cloves garlic
3/4 cups oil
2 tsp salt
1/4 tsp pepper
1/4 tsp oregano
1 cup Blends by Orly Sydney Blend
1 tsp paprika
Heat: Arrange chicken pieces in a 9" x 13" baking dish. Preheat oven to 425 degrees F.
Mix: Mince garlic and mix together with oil, slat, pepper and oregano. Drizzle 3/4 of the marinade over the chicken to coat both sides of the chicken and reserve the rest for later. Let the chicken sit in the fridge for 3-4 hours.
Bake: Put the Sydney Blend into a plastic bag. Add the chicken pieces to the bag, 2 at a time and shake the bag to coat the chicken with flour. Dip chicken again in reserved marinade. Arrange in a single layer on an engrossed foil-lined sheet pan and sprinkle the tops of the chicken with paprika. Bake at 425 degrees F for one hour.
For Chicken Cutlets:
Follow the same directions, but bake at 350 degrees for 30 minutes.