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!
Arrange chicken pieces in a 9- x 13-inch baking dish. Preheat oven to 425 degrees Fahrenheit.
Mince garlic and mix together with oil, salt, pepper and oregano. Drizzle three quarters 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 three to four hours.
Put the Sydney Blend into a plastic bag. Add the chicken pieces to the bag, two 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 Fahrenheit for one hour.
For chicken cutlets, follow the same directions, but bake at 350 degrees for 30 minutes.
For more gluten-free recipes, videos, and baking tips, visit blendsbyorly.com.