Gluten-Free Crispy Chicken W/Creme Fraiche Dip

This recipe was inspired by a dish made by Katie Lee on the Food Network show ‘The Kitchen’ Her dish was Crispy Chicken Oven Wings with Miso Dip. As usual I revised the whole recipe to things I can have as well as what I had in my kitchen and came up with Gluten Free Crispy Chicken w/Creme Fraiche Dip!! Enjoy!


Nonstick cooking spray, for the baking sheet

2 pounds small legs/thighs

Iodized sea salt

1/2 cup all-purpose Gluten Free flour ( I use Bob’s Red Mill brand)

1/4 cup baking powder

1 teaspoon coriander

1/4 teaspoon cumin

1 teaspoon lemon peel

1pinch of cinnamon (optional)

1teaspoon Tarragon

1/4 teaspoon of chervil

1 teaspoon paprika

Creme Fraiche Dip

One 1/4 cup of Creme Fraiche

1/4 teaspoon coriander

1 pinch cumin

1 tablespoon of fresh lemon juice

1 tablespoon of pinot grigio

1 teaspoon of balsamic vinegar

Salt to taste


  1. For the wings: Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
  2. Use a paper towel to pat the chicken dry.
  3. Combine the flour, baking powder and rest of the spices and mix thoroughly. Add wings to the mixture and toss to coat. Shake the wings to remove any excess mixture and place on the prepared baking sheet.
  4. Bake, flipping halfway through, until browned and crispy, about 50-55 minutes.
  5. For the dip: Whisk together the creme fraiche vinegar, wine and spices in a small bowl until combined.

Serve and enjoy !!!

Published by Irritable Life

Institute of Culinary Education Alumni with a MacGyver mentality in the kitchen 2 cope w/IBS. Love DDP Yoga and Transcendental Meditation

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