Ingredients
Chicken
- 1 ½ to 2 lbs skinless chicken breast
- ½ to 1 teaspoon kosher salt
Seasoned Gluten-Free Panko
- ¾ to 1 cup blanched almond flour
- 2 tablespoons flaxseed meal
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ to 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup grated parmesan or finely crushed gluten-free potato chips
Coating
- 2 large eggs
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with foil or parchment paper and set aside for easy cleanup.
- Flatten Chicken Breasts: Place the larger, thick chicken breasts in a ziplock bag and gently pound them with a meat mallet or rolling pin until they are about ½ to ¾ inch thick. This ensures even cooking.
- Season Chicken: Remove the chicken from the bag and pat dry with paper towels. Generously season both sides with kosher salt. Arrange the chicken onto the prepared sheet pan and set aside.
- Prepare Seasoned Panko: In a large shallow bowl or plate, combine the blanched almond flour, flaxseed meal, garlic powder, onion powder, smoked paprika, dried oregano, salt, black pepper, and grated parmesan or crushed gluten-free potato chips. Stir well to mix all flavors.
- Whisk Eggs: In another shallow bowl, whisk the two large eggs until fully combined.
- Coat the Chicken: Dip each seasoned chicken piece first into the egg wash, allowing excess to drip off, then roll it thoroughly in the seasoned gluten-free panko mixture. Gently press the coating into the chicken to ensure it adheres well.
- Bake: Place the coated chicken back onto the lined sheet pan, leaving space between each piece. Bake in the preheated oven at 400°F (200°C) for approximately 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.
- Serve: Remove from the oven and let rest for a few minutes before serving. Enjoy your crispy gluten-free panko chicken with your choice of roasted veggies or a fresh side salad.
Notes
- You can substitute powdered parmesan with finely crushed gluten-free potato chips for a different flavor and texture in the coating.
- Adjust the seasoning mix to your taste preference; adding cayenne pepper can give a spicy kick.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- If you don’t have blanched almond flour, finely ground almond meal can be used but may produce a coarser coating.
- For easier cleanup, use parchment paper instead of foil under the chicken while baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
