Gluten-Free Oven Fried Chicken

Preparation:

1. Layer the chicken in a large container, seasoning each layer with a couple of shakes of seasoned salt, kosher salt, black pepper, poultry seasoning, and just a few red pepper flakes. If you don’t like your chicken spicy, you can leave out the red pepper flakes.
2. Once the chicken is seasoned, pour in enough buttermilk to completely cover the chicken. Mix with a large metal spoon to ensure the seasoning mixes with the buttermilk, and to be sure that all parts of the chicken have contact with the buttermilk.
3. Cover and refrigerate at least 3 hours, can also be left to brine overnight. Place the cornflakes in the bowl of a food processor, fitted with the metal blade. Process (in batches, if necessary) until the flakes are the texture of coarse meal.
4. Place in a large flat bowl or in a pie plate and mix in 1 tsp. each of salt, pepper, seasoned salt, poultry seasoning and red pepper flakes. When you are ready to cook the chicken, place a grid rack inside of a rimmed baking sheet that is lined with aluminum foil (this will greatly help with clean up).
5. Preheat the oven to 400˚F. Remove the chicken from the refrigerator and once piece at a time, shake as much of the brine off the chicken as possible and dredge the chicken, completely covering both sides with the processed flake mixture.
6. Move to the rack and continue until all of the chicken has been coated. Let sit for at least 15 minutes before placing in the preheated oven. Cook until crispy golden brown and temperature reads 165˚F on an instant-read thermometer. Of course, this same recipe can be made using regular instead of gluten-free cornflakes if you prefer.