Gluten-Free Shake and Bake Chicken

Preheat the oven to 400°F.

Mix the Panko breadcrumbs, regular breadcrumbs, Italian seasoning, salt, garlic powder, onion powder, and lemon pepper in a small bowl or Ziploc bag. Set aside.

Unpack, dry the chicken with a paper towel, and place it on a plate. Trim any excess fat or cut the chicken so each piece is the same size.

Using a pastry brush, brush the sour cream on the chicken breast, on both sides. If you don't have a brush, use the back of a spoon or knife.

Place the coated chicken into the breadcrumb mixture, either in your bowl or the Ziploc bag.

If using a Ziploc bag, seal the bag and shake it up to coat the chicken. If using a bowl, roll the chicken in the mixture to fully coat.

Prepare a baking sheet by adding parchment paper or foil to fit.

Place the chicken on a parchment or foil lined baking sheet.

Coat the chicken with grapeseed oil spray. This is optional; however, it will make the chicken more crispy. Olive Oil Spray can also be used instead.

Bake in the oven for 30 minutes or until the internal temperature reaches at least 165°F. Once this is reached, set the oven to BROIL on LOW and broil for 5-7 minutes until it's crispy on top.

If it's floury, give it a coat of grapeseed oil spray.

Carefully remove and serve.