Gluten-Free Shake and Bake Almond Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein source for the dish.

Almond flour: A gluten-free alternative to traditional breadcrumbs, providing a nutty flavor and crispy texture.

Paprika: Adds a mild, sweet pepper flavor and a vibrant color to the coating.

Garlic powder: Enhances the overall flavor with a subtle garlic taste.

Onion powder: Adds a hint of onion flavor without the moisture of fresh onions.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a touch of heat and depth to the seasoning mix.

Olive oil: Helps the coating adhere to the chicken and adds a rich flavor.

For an extra crispy coating, try double-dipping the chicken. After the first shake in the almond flour mixture, dip the chicken back into a bit of olive oil and then shake again in the seasoned flour. This will create a thicker, crunchier crust. Additionally, using a wire rack on top of the baking sheet can help air circulate around the chicken, ensuring even cooking and crispiness on all sides.

• Chicken breasts - Substitute with turkey breasts: Turkey breasts are a lean protein similar to chicken and can be used in the same way in this recipe.

• Almond flour - Substitute with coconut flour: Coconut flour is also gluten-free and provides a slightly sweet flavor that complements the spices.

• Paprika - Substitute with chili powder: Chili powder adds a bit more heat and complexity to the dish, making it a good alternative.

• Garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• Onion powder - Substitute with finely chopped onions: Fresh onions offer a stronger and more natural onion flavor.

• Salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, but be cautious of the quantity to avoid overpowering the dish.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute for black pepper.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• Allow the chicken breasts to cool completely after baking. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken breasts in an airtight container. If stacking, separate each piece with parchment paper to maintain the coating's crispiness.
• Store the container in the refrigerator for up to 3-4 days. This ensures the chicken remains fresh and safe to eat.
• For longer storage, wrap each chicken breast individually in plastic wrap or aluminum foil. This helps prevent freezer burn and maintains flavor.
• Place the wrapped chicken breasts in a freezer-safe ziplock bag or airtight container. Label with the date to keep track of storage time.
• Freeze for up to 2-3 months. This allows you to enjoy the chicken at a later date without compromising quality.
• To reheat, preheat your oven to 350°F (175°C). Place the frozen chicken breasts on a baking sheet and cover loosely with aluminum foil.
• Bake for 20-25 minutes or until heated through. This ensures the chicken is warmed evenly without drying out.
• Alternatively, thaw the chicken breasts in the refrigerator overnight before reheating. This reduces cooking time and helps maintain moisture.
• For a quick reheat, use a microwave. Place the chicken breast on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken breasts on a baking sheet.
  3. Cover the chicken with aluminum foil to prevent it from drying out.
  4. Bake for 15-20 minutes, or until the chicken is heated through.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the leftover chicken breasts in the skillet.
  3. Cover the skillet with a lid to retain moisture.
  4. Cook for about 5-7 minutes on each side, or until the chicken is thoroughly heated.

• Microwave Method:

  1. Place the leftover chicken breasts on a microwave-safe plate.
  2. Cover the chicken with a damp paper towel to keep it moist.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the leftover chicken breasts in the air fryer basket.
  3. Heat for 5-7 minutes, or until the chicken is crispy and heated through.

• Oven: Used to bake the chicken breasts at 400°F (200°C) until they are cooked through and golden brown.

• Ziplock bag: Used to combine the almond flour and spices, and to coat the chicken breasts evenly.

• Baking sheet: Used to place the coated chicken breasts on for baking.

• Brush: Used to apply olive oil to the chicken breasts before coating them.

• Measuring cups: Used to measure the almond flour.

• Measuring spoons: Used to measure the paprika, garlic powder, onion powder, salt, and black pepper.

• Tongs: Used to handle the chicken breasts when placing them on the baking sheet.

• Oven mitts: Used to safely remove the baking sheet from the oven once the chicken is done.

Prepare ingredients in advance: Measure and mix the almond flour and spices the night before to save time.

Use pre-cut chicken: Buy boneless, skinless chicken breasts that are already trimmed and ready to cook.

Line your baking sheet: Use parchment paper or a silicone mat to make cleanup faster.

Double the batch: Make extra coating mixture and store it for future use.

Preheat the oven early: Start preheating your oven while you prepare the chicken to save time.