<<Disclaimer: Verify this information before applying it to your situation.>> Hello everyone. I've been lurking on the list and responding privately since November. This is my first public post. Thanks to all of you for your support and helpful information. CD would be an overwhelming obstacle if not for resources like this. Now - about the chicken... I've been missing the delicious and crispy oven-fried chicken that I used to make, before CD. I always breaded the chicken with Panco, which is made from dense breads like French or Italian. I decided to try making some gluten free Panco from the dense Ener-G breads to use on the chicken. It was good and worked well. I also used a free-ranging chicken (no hormones or bastings). Recipes follow: Gluten-Free Panco Cut several slices of GF bread into cubes. Put 1 to 1 1/2 cups of cubes in the blender and blend until you have coarse crumbs. (If you put too much in the blender, they don't crumble as well and glob together.) Spread the crumbs over a flat baking pan (no spray or oil). Bake at 350 degrees for 5 to 10 minutes. Watch it while baking and stir frequently. You want the crumbs to dry and be crisp, not brown. Keeps well in a ziplock bag. Delicious Oven-Fried Chicken Make sure your chicken is gluten-free and cut into serving size pieces. I always skin my chicken as well, less fat and calories. Rinse well with water. Turn oven to 375 degrees and prepare baking pan. I use my cast iron skillet, but have also used a 9"x13" glass baking dish when making a larger quantity. In the past I melted a tablespoon or two of butter in the baking dish. This time I used a basting brush and brushed a small amount of olive oil over the bottom of the pan. Set aside. Put GF Panco in a bowl big enough to roll the chicken pieces in. Add seasonings. I use a little salt and a combination of herbs. Use what you and your family like. In another bowl, beat one or two eggs. If necessary, add a drop or two of water to make them frothy and more blendable. If you can't tolerate eggs, you can use an egg substitute or just dip the chicken pieces in water. Dip each piece of chicken in the beaten egg OR water, making sure it is well coated. Now coat it with the seasoned GF Panco. Place in prepared baking pan. If you leave a little space between the pieces, they brown more evenly and get crispy. Bake at 375 degrees for about 30 minutes; turn the pieces over and continue baking another 30 minutes. Keep an eye it the last 10 minutes or so. You want the chicken to be done, but crispy on the outside and juicy on the inside. This is the closest tasting to the pan-fried chicken we enjoyed before we knew about fat and cholesterol. My family loves it! It travels well to picnics or pot-lucks and is good cold. Deborah Nyman Portland, Oregon [log in to unmask]