Gluten Free Shake n' Bake Chicken

Remember Shake n' Bake? So easy to throw together and so delicious. I wanted to try a gluten free version and this one came out amazing. So easy and quick to make and it makes a lot of the mixture so  you can store some for later.


I followed the recipe almost exact, only I used chili powder instead of cayenne and onion powder instead of flakes because it's what I had on hand.  Recipe taken directly from The Black Peppercorn.

• 3 cups bread crumbs
• ¼ cup vegetable oil
• 1 tbsp salt
• 1 tbsp dried onion flakes
• 3 tsp paprika
• 2 tsp sugar
• 1 tsp garlic powder
• 1 tsp black pepper
• ½ tsp cayenne pepper
• ½ tsp dry parsley
• ½ tsp dry basil
• ½ tsp dry oregano

I let Atticus shake it up in a Ziplock bag and then baked on 400 for about 20 or so minutes. The mixture stayed on it great and it was moist and delish. Atticus enjoyed it too!

Gluten Free Shake n' Bake Style Chicken

 

For this recipe, using a Ziplock bag is the easiest way of "shaking" or mixing the chicken with the bread crumb mix.  I didn't have one, so I used a bowl with a plate on top to shake it up.

What you'll need:

3-4 chicken breasts, split in half to become cutlet style (or just use cutlets)
1 cup gf bread crumbs (I use Hannaford since they're a steal at under $3 a bag, but you can experiment with what brand you like best)
1/4 cup potato flour (use whatever gf you'd like, I had potato, so I used that. Rice flour works well too)
1/2 tsp paprika
salt and pepper to taste (the corn breadcrumbs and not salty, so I add a bit more salt to this blend)

Rinse the chicken with cold water.  Pat dry so the breading stays on better.  Place it all in a bowl and top with the rest of the ingredients.

 

Coat the chicken and brown in a little oil.  These breadcrumbs are corn based, so I find corn oil works best with it. You can use vegetable, corn, olive, or whatever you have on hand.  You may find you like a particular one better, so play around with it.  Brown for a minute or two on each side and place on a lightly sprayed cookie sheet.  Bake for 25 minutes or so (until fully cooked) on a preheated 350 degree oven. 

Variations to try:

-add a little Parmesan cheese to the bread crumb mixture

-to make Italian style, add basil, oregano and parsley to the mix and omit the paprika

-top with sliced cheese and melt to make chicken sandwiches

-for Chicken Parm, add some spaghetti sauce and provolone and bake until melted

-use as the chicken in chicken Alfredo (my favorite)

-for a slightly healthier version, skip browning and bake a little longer

Enjoy!

oh, and if you have a little helper, snap a cute picture of them :)