Tuesday, January 8, 2013

Gluten-Free Shake and Bake

* Gluten-Free * Healthy * Weeknight Meal *

Welcome to Chicken Week, Day 2 at The Helpful Husband! Join us as we drool over our favorite chicken recipes of 2012!

We love Shake'N Bake. When I was pregnant I think we ate it twice a week … probably explains why the kid is crazy about it, too, eh? Here is a version that is not only healthier, it’s gluten-free and turns the skin into crispy-crunchy goodness. Keep an eye out for upcoming variations – I’m on a mission to tweak this into versions with extra kick, herbs, etc!

Gluten-Free Shake and Bake
Serves 4-6

1 to 2 cup rice flour (1 cup for 6 or less pieces, 2 cups for up to 12 pieces)
¼ cup good-quality sweet paprika
½ tsp red pepper
½ tsp black pepper
1 tsp cumin
1 tsp granulated garlic
1 tsp toasted onion powder
1 tsp sea salt
4-12 chicken thighs or drumsticks

Preheat the oven to 375˚.

Add all the ingredients but the chicken into a plastic or brown bag. Add chicken pieces, 1-2 at a time, to bag and shake. Place onto a foil or parchment paper lined large baking sheet. Cook for 30-45 minutes or until the internal temperature of the chicken reaches 165˚.

For a printable version of this recipe, please click here.

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