Enjoy the goodness of our Gluten-Free Shake and Bake Almond Chicken recipes. Transform your chicken into a crispy delight with a gluten-free almond coating, perfectly seasoned for a flavorful and wholesome dinner. Simple to make, delicious to taste—a delightful addition to your gluten-free menu.
Gluten-Free Shake and Bake Almond Chicken Recipe | S2Recipes
Details Gluten-Free Shake and Bake Almond Chicken Recipes
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4
Yield: 4 servings
Ingredients For Gluten-Free Shake and Bake Almond Chicken Recipes
½ cup almond meal
1 teaspoon ground paprika
1 teaspoon sea salt
1 teaspoon ground black pepper
4 skinless, boneless chicken thighs
Instructions: Gluten-Free Shake and Bake Almond Chicken Recipes
Step 1: Preheat oven to 350 degrees F (175 degrees C).
Step 2: Combine almond meal, paprika, sea salt, and black pepper together in a resealable bag. Put each chicken thigh into bag, 1 at a time; close bag and shake until evenly coated. Place chicken in a glass baking dish.
Step 3: Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Feedback of Gluten-Free Shake and Bake Almond Chicken Recipes
This was absolutely amazing! With having bad cholesterol and high blood sugar I have to watch what I eat. I haven't been able to eat anything like shake n bake in years but now I can! I used my own homemade almond meal with smoky paprika and beer can seasoning then put in some boneless skinless chicken thighs and it came out super crispy and juicey! I served it with a side of sharp smoky cheddar quinoa and lightly seasoned green beans. My entire family enjoyed it. My husband said I should make this every night for dinner! I put it in on 375 for 35 minutes
Great quick chicken recipe. My husband said to be sure to save this one!
This recipe is super easy, healthy and delicious. I used 1.7lbs of boneless skinless thighs. I made the coating in a large bowl as recipe stated & added a shake of Old Bay seasoning. Before putting thighs in coating I squirted a line of mayonnaise on them and spread it around with a knife, a trick I've used in the past to make coatings stick better. Put the thighs on a rack above the baking pan, cooked at 375degF for 25min. Nice coating and thighs very tender.The folks who had soggy outcomes may have used almond flour not almond MEAL, there is a difference.
This worked so well! I’m so grateful to know that I can use almond flour to make crispy baked chicken.And this chicken turned out great. I used less salt and baked my chicken much longer because I was using homegrown heritage breed chicken and it requires a longer cook time to become tender.
I made the excat recipe except for less salt because I'm not a fan of salt. But it actually turned out just right. It's very tasty and mine turned out golden and really delicious. Two of my family members tried half if one and also enjoy it. It was really good. I'll be making it again.
I also used smoked paprika ... reduced it to 3/4 tsp. I made my almond meal in food processor. After 25 minutes in 350 convection oven, temp was 175F. I will definitely make this again. For those folks who found their chicken soggy, my guess is that your chicken was water-cooled rather than air-cooled.
Worse chicken Recipe I’ve ever tried.I couldn’t even eat half of it. Could not eat the leftovers.
Pretty good! Dipped chicken breasts in egg, browned in skillet then baked until done.
Very tasty! Couldn't find almond meal at the store so I used almond flour. It was a little less crispy, but otherwise it was wonderful. I'll be making this again.
All Nutrifacts of Gluten-Free Shake and Bake Almond Chicken Recipes
