So I’ve been doing a little experimenting with breading chicken breast for dinner.  You have to– because it’s not like Shake ‘n Bake’s going to help you out any time soon. Turns out I’ve got some people in this house who love breaded chicken.

Here’s what I’ve come up with so far — and I will admit it really is a work in progress.

Breaded and baked chicken breast with au gratin potatoes

Breaded and baked chicken breast with au gratin potatoes

We found that Erewhon Corn Flakes were great for a breading mix. Just pound the flakes into crumbs or use a rolling pin on them with the cereal in a Ziploc bag.

2/3 cup (approx) of “pre-ground” corn flakes for 2-3 chicken breast
1 tsp lemon pepper
1/4 cup parmesean cheese (which gives it a salty kick)

Put it all in the zipped bag and “shake” your chicken breast.  Then place on a greased pan.   I do tend to put any breading leftovers on top of the chicken right before going into the oven.  Cook at 350 for approximately 20 minutes.  Depending on the size of the meat you may need to adjust your baking time.

Feel free to play around with this recipe and send us a note here about how it turned out!

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One Response to “Experimenting with Gluten-Free Breading for Chicken”

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  1. Review: Erewhon Cereals – Something Gluten-Free for All | The Savvy Celiac

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