This is my go-to recipe when I'm in a hurry. It's so easy, and yet so good. Because of the coating, the chicken is always extra juicy. Kids can't tell they're nuts (looks like breading) and love it. It's healthy (and grain-free for those with allergies). Everyone asks me for the recipe...that's my cue to add it to Allrecipes!

Gluten-Free Shake and Bake Almond Chicken

almond meal

paprika

sea salt

black pepper

chicken thighs

Preheat oven to 350 degrees F (175 degrees C).


Combine almond meal, paprika, sea salt, and black pepper together in a resealable bag. Put each chicken thigh into bag, 1 at a time; close bag and shake until evenly coated. Place chicken in a glass baking dish.


Bake in the preheated oven until no longer pink in the center and the juices run clear,  25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Got a winner here folks! This recipe is perfect for everyone, not just those following specific diets. It is that wonderful. The paprika sets this apart. I used smoked paprika. The description is right on. The coating does create a shell and all the juices do stay in, leaving you a moist and tender chicken with a crust, even though there's no skin on the chicken. There is nothing in the flavour or texture that says this is made with nuts. It tastes like my grandmother's baked chicken made with wheat flour and spices. I messed up the method though.The amount left me a lot of flour so I used another thigh. In the end I used 5 bone-in thighs and after 25 minutes at 175°C, I cranked it up to 190°C and cooked another 37 minutes and they were perfect. Thank you Irismac for sharing your recipe.

Such a tasty recipe and the whole family loved it! Including my picky 5 year old. I made the mixture exactly as written then used 4 chicken breasts each cut in half. It made just enough to cover them all.

We did not enjoy this recipe. I followed the recipie precisely. The texture was soggy and most unappetizing. I will not make this recipe again.

This was very good! Even my picky eater boyfriend loved it. Nice and crispy not soggy at all like other reviewers said. However I had to cook it twice as long. 30 minutes is nowhere near enough time.

I used smoked paprika for a bit more flavor and doubled the recipe. I believe 8 thighs released too much liquid and made the dish a bit soggy. Next time I'll try this on a rack over a foil-lined pan at 375. Nice flavor low carb needs more time to reach 165.

Love it. Such great flavor and so easy to make. Love that you dont have to have a ton of ingredients.

Delicious! All my guys (hubby, 14 yo, and 11 yo) and I love this chicken.  Such a simple, fast, and healthy recipe.  This is one of my go-to recipes for throwing a meal together on busy days.   A couple of notes:  1)  I usually go a little lighter [ ~ 3/4 of what is called for] on the salt and pepper.  2)  I always double the almond mixture for 4-5 thighs otherwise I run out  before they are all coated.

I use boneless skinless thighs and triple the recipe.  Because we are dieting, I trim off as much fat as possible.  It turns out perfect and is enjoyed as written.  I've not had the problems with it being too soggy, etc.  A family favorite!

Too much paprika made it a little too spicy for my kids but husband loved it and i loved it! I rolled my chicken breast in egg whites prior to dipping in the almond meal thought it would stick better that way. Will make again....just a little less spicy next time;)

gluten-free shake and bake almond chicken

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Cost: $5.86 /serving

Author : IrisMac

Ingredients

Instructions

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