Coating For Chicken Nuggets

[sixdogssixcats]

Is there a gluten-free equivalent of Shake N Bake? Or better yet, how do I make my own?

Also to avoid any more likely redundant questions, is there a search feature on this site that I'm overlooking? Thanks!

[lpellegr]

I haven't seen any commercially available, but it's pretty easy to make your own. You may have to experiment to get exactly the texture and flavors you like, but you could use cornmeal, gluten-free bread crumbs, gluten-free flour, and any mix of spices. Probably nothing will be exactly the same, but we all go through the stage of trying to reproduce what we can't have exactly, then finding something that's a reasonable substitute or going without. I like to use crushed cereal (gluten-free rice krispies equivalent or Rice Chex in the new gluten-free version) - dunk the chicken pieces in melted butter or margarine, then toss in a bag with whatever coating you have. Pour the leftover melted butter and crumbs over the top once the pieces are on the pan for even more crunch.

[purple]

Recipezaar#279351 has a recipe using potato flakes, I have not tried it yet. (thinking they might get soggy?)

Recipezaar#301552 has a recipe using gluten-free cornflakes. I have tried it and its really good, the chicken coating is crunchy and doesn't really taste that much like corn.

You can sub crumbs. I tried it with Ranch Doritoes which are safe. Would be good in a ranch chicken wrap the next day or on a salad. You could use any gluten-free chip crumbs. Also Rice Chex should work too. We liked the cornflakes better than the Doritoes but a box is more expensive (and healthier!) than Doritoes, but Doritoes you can get at the grocery store. Some Doritoes are not safe.

You can roll the chicken in the crumbs or "shake 'n bake"

May I suggest to divide the chicken and use 2 different crumbs at the same time to see which you like the best.

Add whatever seasonings you want.

I made oven jo-joes to go with them. Oil and seasonings in a bag and shake and bake. May need to start baking them first before the chicken so they get done at the same time. YUMMY!

[Fiddle-Faddle]

I just use corn meal and add my own flavoring (seasoned salt, garlic, onion, parsely, dill, etc).

[celiac-mommy]

I use this for my chicken and shrimp-I'm obsessed with it

Dip in:

beaten egg

almond flour

beaten egg

shredded (unsweetened) coconut

Bake and devour! It's even good cold the next day on a salad with honey mustard dressing

[jerseyangel]

We love to use potato flakes, garlic powder, salt and pepper.

Dip the chicken in beaten egg first, roll in the potato flake mixture, drizzle with olive oil (or melted butter) and bake.

This smells heavenly while it's baking and tastes fantastic!

[aprilh]

For bread crumbs I find a good gluten free bread and blend up the entire loaf in the food processor. Then I freeze and use as needed. I use this mixture for making homemade chicken nuggets or anything else that calls for bread crumbs.

I try to steer clear of corn as much as I can, which is hard being gluten free, but I have managed to do it so far!

Rachelle,

Your recipe sounds yum - I am going to try that! Now I'll get to finally use up my almond flour!

April

[aprilh]

I use this for my chicken and shrimp-I'm obsessed with it

Dip in:

beaten egg

almond flour

beaten egg

shredded (unsweetened) coconut

Bake and devour! It's even good cold the next day on a salad with honey mustard dressing

This would be good as chicken nuggets and pan seared in coconut oil!

[purple]

Hey cooks, yummy ideas!!! Thanks!

[Ridgewalker]

My gluten-free Shake n' Bake recipe:

1/2 c. gluten-free Southern Homestyle corn flake crumbs

1/2 c. grated parmesan

a couple shakes black pepper

approximately 2 tsp Italian seasoning

We've found this to be extremely close to Shake N' Bake.

[luvs2eat]

Try coating chicken nuggets/strips with smashed up Cool Ranch Doritos! I soak 'em in buttermilk and then dip and bake. They're YUMMY!!

[dbmamaz]

I've used plain (lightly seasoned corn meal - which is a very light coating. I've used corn flakes and corn bread ground in the food processor - not bad, but better on fish, tho, imo. I've used veggie chips ground in the food processor - yummy but a slightly green color. Before i went gluten free, I was using half ritz and half cheez-its with a little garlic powder, which my whole family liked better than shake-n-bake. Experiment!

[ek327]

I have been using a fine to medium grind cornmeal or polenta for coating. I use an egg-wash first, then the cornmeal. its best, of course, fried, but ok if baked. We usually add sea-salt to the cornmeal.

this makes a great chicken nugget or chicken tender. (an important staple for my 7 year old).

I also have found a cracker by sans gluten called cracklebread. it comes in regular or sundried tomato and herb flavor. crunched up, it makes an almost panko-like bread-crumb that works on nearly everthing you might want to try. mixed with parmesean, herbs--an excellent breading for chicken--even chicken cordon bleu.