Description
Sesame Baked Chicken is a long time summer favourite in my house. Made with a gluten free, crispy cornflake breading it’s delicious served hot or cold.
This recipe is perfect for two strategies I use in my kitchen to keep getting meals on the table that everyone loves. For Cook Once, Eat Twice I simply make the entire recipe and freeze enough for a second meal. On days when I don’t have enough time or all the ingredients I might simply make the breading recipe and have some left over for a second use. I call this Prep Once, Eat Twice and that second meal could be a Breaded Chicken Caesar Salad.
Fat Is Flavour
Oil is often an ingredient in marinades. It keeps food from sticking to the pan but most importantly it tenderizes the meat and carries flavour into it. Forget that decades old advice that fat makes you fat. That idea was debunked long ago so cook with flavour in mind and enjoy home cooked meals made with real food.
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Gluten Free Breading
When you’re cooking gluten free you’ve got to have a few strategies for breading. This is what I do.
- Make crumbs from leftover buns in the freezer (I don’t let hot dog, hamburger or dinner buns stay in the freezer too long)
- Use cornflake breading from my Breaded Pork Chops recipe
- Replace breadcrumbs with whole oats, quick oats or cornmeal (experiment with the different textures to find what you like)
When I made this chicken I compared the sesame breading recipe made with my usual cornflake breading or with just cornmeal. The taste was a bit different but I’d repeat this recipe using either of these options any day. Here’s how I did it.
Cornflake Breading / Cornmeal Comparison
| EGFG Cornflake Breading | Cornmeal |
| 1¼ cups GF cornflake breading* 6 Tbsp toasted sesame seeds 1 tsp dried parsley (1 Tbsp fresh) ½ tsp salt ¼ tsp pepper | 1¼ cups cornmeal 6 Tbsp toasted sesame seeds 1 tsp dried parsley (1 Tbsp fresh) ½ tsp salt ¼ tsp pepper |
Cornflake Breading 
Cornmeal Breading
I made each of these breading recipes in a separate bowl then removed some to store for later. Once raw chicken goes into the breading I wouldn’t save it so I always start with less breading than I need. I then add from the clean bowl being careful not to contaminate the unused breading.
Comparing the two was easy in this case since I could see the difference. When I compare something that looks quite similar I simply cook them on two different looking baking pans.
Get The Tools
Every home cook needs a few simple tools. I have four baking sheets; two I use for cookies and desserts. They’ve never had garlic on them and they still look new after years of use. The other two are for everything from roasting garlic to baking chicken and they always look well used. If you only have one pan use parchment paper or a reusable baking mat to avoid the transfer of flavours.
I’d love to hear in the comments below what you use for gluten free breading or if you liked this recipe.
More Recipes with Breading
Ingredients
| 12 bone-in chicken thighs |
| MARINADE |
| ¾ cup vegetable oil |
| ¼ cup lemon juice |
| 3 garlic cloves, finely chopped |
| BREADING |
| 1¼ cups GF cornflake breading*, breadcrumbs or cornmeal |
| 6 Tbsp toasted sesame seeds |
| 1 Tbsp fresh parsley (or 1 tsp dried) |
| ½ tsp salt |
| ¼ tsp pepper |
Directions
- 1
- Combine marinade ingredients. Pour over chicken and marinate 3-4 hours or overnight.
- 2
- Combine breading with sesame seeds, parsley, salt and pepper in low side bowl.
- 3
- Preheat oven to 350°F.
- 4
- Line a baking sheet with foil and place metal rack on top.
- 5
- Remove chicken from marinade allowing liquid to drip off.
- 6
- Roll chicken pieces in crumb mixture to cover all sides.
- 7
- Place on prepared baking sheet and bake in preheated over for 1 hour or until chicken is tender.
- 8
- Serve hot or cold.
- 9
- *CORNFLAKE BREADING RECIPE - 3 cups GF cornflakes crushed, ⅓ cup cornstarch, ½ tsp salt, ½ tsp pepper
- 10
- Combine and use in breading recipe above.
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