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!
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
Courtesy
of chefhanksnotes.blogspot.com
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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