Gluten-Free Shake and Bake Chicken

Make a great easy, Gluten-Free Shake and Bake Chicken that is perfectly seasoned with pantry style ingredients!

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4 serving

Calories: 434 kcal per serving

Ingredients

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.