Gluten Free Shake and Bake Chicken
One of those recipes that brings back lots of memories of my mum making and easy dinner is shake and bake. A really and easy recipe, it is something of a comfort food for me. Of course Shake and Bake is made with regular bread crumbs and lots of other stuff I can’t have. So to have this comfort food remake, we took the classic, added a gluten free twist and made a Gluten Free Shake and Bake Chicken Remake.
Shake and Bake is the name of a Kraft foods product, made of a flavored bread crumb that you add to uncooked chicken or pork. Shake to coat, then bake to cook.
How to make Gluten Free Shake and Bake
Coating chicken in bread crumbs to bake isn’t something new. It gives the meat a nice coating, without the added fats of frying and it is an easy to make dish.
My Gluten Free Shake and Bake coating has 3 easy components:
- Homemade gluten free Italian Breadcrumbs
- Salt and pepper to season
For the breadcrumb coating, I preferred to use a Homemade version. In this way I could control the overall flavor of the coating. To make the gluten free Italian breadcrumbs, I used my homemade breadcrumb recipe as the base and seasoned accordingly.
Next for the spices! In the Caribbean we love food that is flavorful, so making sure the coating was well seasoned was important. For this we used:
- Smoked Paprika or regular if you don’t have smoked
- Garlic Powder
- Onion Powder
- Dried Oregano
Once you’ve got those major components it’s just to add salt and pepper to season, then coat your meat and bake, or it can be stored in an airtight container for up to 3 weeks.
Tips for Coating the Chicken
To coat the chicken or pork, you can average the amount of shake and bake you use. However the ratio that works for me is 1/2 cup – 3/4 cup for every 2 pounds of meat.
When coating your chicken it, use a strong bag that can take the shaking. The first time I made this recipe I used a thin bag and I ended up with a shake and bake kitchen. Not fun to clean up!
Coat your chicken in batches, especially if you are doing larger amounts. This ensures that each piece gets evenly coated. Overcrowding can result in patches of uncoated chicken.
Usually I end up with a little leftover coating. Instead of throwing it out, I sprinkle the extra on the chicken and get a nice crunchy coating.