Tuesday, June 10, 2008

Gluten Free Shake and Bake Chicken

I was getting tired of my nut crusted chicken so I threw this together. You don't have to tenderize the chicken with the corn starch and egg whites, but my kids like it soft like you get it in a restaurant. I have never made shake and bake chicken from the packet, so I am not sure how it compares, but everyone liked my GFCF version.

1 pound chicken breasts or 1 chicken cut up

Sprinkle 1 T. corn starch on chicken pieces and cover in refrigerator
to tenderize chicken (20 minutes to overnight)
add 1 egg white to chicken leave for 20 minutes.

Mix together in bag:

3/4 c. ORGREN Gluten Free Bread Crumbs
1/4 tsp garlic salt
1/4 tsp paprika
1/8 tsp white or black pepper

Combine dry ingredients in plastic bag.
Toss together.
Add chicken pieces one at a time. Tossing to coat.

Cook chicken in 350 degree oven for 20 minutes on each side. You can
turn up to 400 degrees for the last 5-10 minutes if you want it to be
golden and crispy.

2 comments:

beanpip said...

These were great! I cut the chicken up into small 'nugget' pieces and they turned out beautifully - the whole family loved them and even my extremely fussy 4 year old thought they were fab. THANK YOU from Scotland!!!

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Anonymous said...

I don't know if you are aware, but when my naturopath diagnosed my 5yo daughter with a gluten sensitivity, he said that garlic can be quite toxic, especially to children, when you cannot tolerate wheat or casein. It has been tough, but removing the garlic from her diet has made a significant difference in her moods!

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