This simple gluten free shake and bake chicken recipe is low carb and paleo friendly. It's easily prepared in less than five minutes then baked.
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Although I enjoy cooking, I don't always have the time or desire to do it. I get up before the crack of dawn and often arrive at work before 5 am.
Between my commute and work day, I'm away for a good ten hours before I get back home.
Then, when I finally do get back home, my very hyper two-year-old daughter wants all the attention from me that was missed during the day.
Being a busy working mom, I like to keep dinner simple with little preparation.
This gluten free shake and bake chicken recipe is something that I can easily get in the oven quickly after work.
You literally just dump almond flour and seasonings in a large plastic zipper bag, shake the chicken pieces in the bag to coat, and then bake on foil lined pans.
Clean up is easy too because the mess is all on the foil and not on the pan.
I use whatever seasonings I have on hand that go well with chicken in this gluten free shake and bake mix.
The main seasoning is salt, pepper, and paprika. Other spices I like to use include cumin, sage, thyme, marjoram, rosemary, garlic powder, and onion powder.
You can use your own blend, but these are some good seasonings for poultry.
You could also use a blend of low carb almond flour and coconut flour in this gluten free shake and bake mix rather than just almond meal.
We rarely ate things like shake and bake chicken when I was growing up. My father was the cook in the family and he liked to make everything from scratch.
I discovered the ease of shake and bake oven fried chicken from one of the girls that shared an apartment with me while I was in college.
If you don't line the pans with foil, you could be scrubbing for a while. I like to cook, not clean up after so don't forget the foil!
Anything that minimizes dirty dishes is a big plus for me in a recipe.
Because the chicken is seasoned shaking in a plastic bag rather than dipping, you won't have a clean up for that either. Just throw the bag away!
If you like this dish, you may enjoy a few other paleo chicken recipes. My coconut flour chicken tenders and crispy baked chicken are some of my top ones.
For another kid-friendly meal idea, try making low carb chicken nuggets!
Low Carb Gluten Free Shake and Bake Chicken Recipe
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Recipe
Gluten Free Shake and Bake Chicken - Paleo Friendly
Video
Ingredients
- 4 pounds chicken drumsticks or a mix of chicken pieces
- ½ cup almond flour
- 2 ½ teaspoon kosher salt
- ½ teaspoon ground pepper optional
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon sage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- olive oil
Instructions
- Preheat oven to 450F.
- In large zipper storage bag, combine all ingredients except chicken and oil.
- Line 2 13x9-inch pans with aluminum foil for easy cleanup.
- Drizzle olive oil over each pan.
- Place a couple pieces of chicken in the seasoning bag and shake until coated.
- Place coated chicken on lined pans.
- Bake, uncovered, for 30 minutes. Turn over and bake 15-20 minutes longer.
Notes
8 servings (2 drumsticks)
1.3g net carbs As one commenter pointed out, it's much more environmentally friendly to use a washable dish or baking pan instead of a plastic bag to for coating the chicken. And, parchment paper is a much better choice to line the baking sheet than aluminum foil
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
JDK
This was sooooo good! I used air fryer, 400, 15 min then turned for additional 15 min and used much less salt and less cumin. DELISH!!!!
jan jordan
Dear Lisa, Thank you so much for this recipe, I made it last night and it was a hit! Being a grain free family for years I'd been craving Shake n Bake from my younger years. I had to omit the garlic due to 1 having an issue w/it, but it didn't seem to matter. I also had about 1/2 cup of toasted puffed quinoa leftover, so added that for extra crunch. I'm looking forward to cold chicken for dinner tonight!
Linda M
Are used bone in and skin on chicken thighs for this recipe and my family just loved it. Both hubby and I are doing keto and having a nice recipe such as this one in our rotation is awesome!
Thank you.
Vickie sherman
Just want to see recipe - this is too confusing
Lisa MarcAurele
Double click on the "Jump To Recipe" link at the top and you should be all set but may need to scroll down just a little to see it. It's on a recipe card with green background so you shouldn't miss it.
Carol
Lisa, thank you for such a great recipe. When raising my family shake and bake chicken and pork chops were a favourite. Now I can have them again. I’m going to have this chicken for supper. I can hardy wait. Love your recipes.❤️
Claudia
I made this recipe with 2 lbs chicken drumsticks in the air fryer. They were a huge hit with my family. I can imagine making them with many different seasoning blends. So easy to prepare and perfect for a busy family. Thank you very much!
Treace
Love that it's gluten and dairy free AND absolutely delicious - just soooo savoury and I confirm it's teen approved! Didn't have sage so used poultry seasoning and omitted pepper (since poultry seasoning includes it). For bone-in thighs, cook time at 450 convection was slightly less (about 40min); I doubled the recipe and had a few too many to fit in the oven so did the extra in the Ninja air fryer and they were fantastic too! They cooked more quickly - just over 30 min on 400 air fry. All crispy, tender, juicy and yum. Thanks for a wonderful recipe that we will use it again for sure!
Lisa MarcAurele
Thanks for sharing the air fryer method. I do prefer cooking chicken in the air fryer versus the oven as it's faster and comes out crisper.
Norah
I absolutely loved this recipe! My husband wants me to cut back on the cumin next time. I am sure it will be fabulous that way too. So flavorful, juicy and crispy. And the pan "cracklings" are addictive.
Mignone
Can I use something else instead of almond flour? Thanks.
Lisa MarcAurele
You can use crushed pork rinds or sunflower seed flour.
Lyndal
Can I use chickpea flour?
Neila
This chicken was great like this, Thank you so much
Carly
Can I use any type of flour? I can’t use almond
Lisa MarcAurele
You can use another flour, but some (like coconut) isn't a one for one swap.
Elaina
I used thin chicken breast instead of drums or legs. Should I still cook for the 30 minutes and then flip for another 15-20? Thanks
Lisa MarcAurele
Thicker pieces of meat may take a little longer so you'll have to test for doneness.
Julia Williamson
Thank you, I was looking for a shake n bake recipe last week. Your recipes are always the best and easiest.
Lisa MarcAurele
This one is a long time family favorite. Hope it worked out for you!
Jenn
I tried this recipe with catfish and it was so good!!
Lisa MarcAurele
I've used the breading with pork. I'll have to try it with fish!
Nicole
Made these with Hazelnut meal/flour and they were the best drumsticks I’ve ever eaten!
Tina
This was a huge hit. I made 4 thighs and 2 smaller boneless chicken breasts with the coating. I convection roasted them at 400 F. I did spray the coated chicken with olive oil cooking spray to make sure it crisped up. My husband and daughter devoured them.
Julz
Worked great Three grown sons Nephew and hubby enjoyed it Thank you
Sue
These are fabulous!!!!! Have you ever done these in an air fryer???
Lisa MarcAurele
I haven't just because my air fryer isn't large enough. But if I ever buy the larger one I want, I'm going to give it a try. It should work well.
Yvette
Hi Im reading the comments about baking at 400-450 but what about boneless? would you recommend same temp of 450 for boneless and skinless? I tried at 350 but breading was soft and not crispy at all. However, if I use at a 450 wont that dry up the inside while maybe succeed at having a crisp outside but dry inside? I would like to try again but I think temp would be different for boneless and skinless, maybe not 350 but maybe not 450 either??
Lisa MarcAurele
I'd try 20-25 minutes for boneless.
Judy
Hi LISA, this was excellent!
I was craving out old chicken with breading recipe, and this was perfect!
My husband learned a new way of making chicken too! Up until your recipe, he only agreed to cook chicken at 350 degrees, basting every half hour. Thanks for the foil idea, it may cleanup so much easier.
I’m thinking of making a few batches and calling it “Shake n Bake Mix.” I just have to figure out how to measure portions. The amounts add up to 1/2 cup plus almost 2 TBSP. I aight double it to make the main batch.
Should be great for tilapia, also
Lisa MarcAurele
I find the coating is crispier at a high temp and having the coating seems to help keep the meat juicy as well.
Brandy
This recipe is sooo simple yet so delicious! Made it once with drumsticks and just made it using thin chicken breast. (Chicken breast did: 400 degrees for 30 min, flipping halfway.) thank you for this new and healthy dinner idea I’m adding to my rotation!