Oven-Fried Chicken Breasts

 Ingredients

• ¼ cup kosher salt
  
• 2 tablespoons sugar
  
• 1 tablespoon sweet Hungarian paprika
  
• 4 cloves garlic, smashed
  
• 2 bay leaves
  
• 4 cups almond milk + 4 teaspoons vinegar
  
• 4 to 6 (8-ounce) boneless skinless chicken breasts
  
• ½ cup gluten-free bread crumbs
  
• ¾ cup brown rice flour
  
• 2 tablespoons canola oil
  
• 2 large eggs
  
• 2 tablespoons Dijon mustard
  
• 1 teaspoon chopped fresh thyme leaves
  
• Freshly ground pepper
  

Directions

1. In a 4-cup glass measuring pitcher pour 4 teaspoons of vinegar. Fill pitcher to 4 cups with almond milk. Let sit for 10 minutes to allow almond milk to curdle.
   
2. For the brine, combine salt, sugar, paprika, garlic, and bay leaves. Add milk-vinegar mixture and stir until salt has dissolved. Immerse the chicken breasts in the brine and allow to marinate at room temperature for 30 minutes (do not marinate any longer or the chicken will become too salty).
   
3. Preheat the oven to 350 degrees and line a baking sheet with aluminum foil. Place a wire rack on top of the lined baking sheet. Set aside.
   
4. Meanwhile, in a shallow dish combine the bread crumbs, flour, canola oil, and ½ teaspoon black pepper. In another shallow dish whisk together the eggs, mustard, thyme leaves, and ½ teaspoon black pepper.
   
5. Working with one piece at a time, lift the chicken breast from the brine and allow any excess liquid to drip off. Immerse the chicken in the egg mixture, coating on both sides. Place the chicken into the bread crumb mixture and sprinkle crumbs on both sides to cover, pressing crumbs in to ensure they adhere to chicken. Place coated chicken breasts on prepared baking sheet with wire rack. Repeat process with remaining chicken. Bake in preheated oven for 20 to 25 minutes, or until chicken is 165 degrees.
   

 

Recipe adapted from Bon Appétit, Y'all

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