Gluten-Free Shake & Bake Chicken
Use for coating vegetables, chicken, minute steaks or fish fillets before frying or baking to get a crisp, crunchy texture. Makes one cup.
½ cup white bean flour or chickpea (garbanzo) flour
½ cup crushed gluten-free corn flakes or bread crumbs (Check label for allergens)
1 teaspoon sea salt
1 teaspoon celery salt
1 teaspoon dried parsley flakes
½ teaspoon sugar
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon freshly ground black pepper
Crush the cornflakes or bread crumbs in a plastic bag with a rolling pin.
In a small bowl, whisk all the ingredients together until well blended. Pour into a shaker bag (brown paper bag or 1-gallon re-sealable plastic bag) or put the mix in a wide, shallow bowl and coat the food in it.
Preheat oven or frying oil. Moisten vegetables or meat with water.
Shake moistened vegetables or meat, 1 to 2 pieces at a time, in shaker bag. Discard any remaining mix and bag.
Fry foods or bake them at 400 degrees in an ungreased or foil-lined baking pan until cooked through. Do not cover or turn food during baking.
Recipe developed by
Carol Fenster.
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