Crispy Gluten-Free Baked Chicken

Recipe from

Try serving this crispy chicken on top of a green salad for a crunchy, fresh, tasty meal.

Prep Time

20 minutes

Cook Time

15 minutes


2 Servings


  vegetable oil (spray)
1⁄4 cup almonds (whole)
1⁄2 package crackers, multigrain (gluten-free (2.5 oz))
1⁄2 teaspoon paprika
1 egg
1 teaspoon Mustard, Dijon
1⁄2 teaspoon thyme, dried
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
2 chicken breast (boneless & skinless)


Heat the oven to 400 degrees F. Line a baking sheet with foil, then place an oiled baking rack on the foil-lined sheet. Set aside.

Put the almonds in a food processor and pulse until the nuts are finely chopped. Transfer to a medium bowl. Place the crackers in the processor bowl and pulse to make crunchy crumbs; stop before they are powdered. Transfer to the bowl with the almonds, add the paprika and toss to mix.

In another medium bowl, whisk the egg with Dijon mustard, thyme, salt and pepper. Dip each breast half in the egg mixture, then roll in crumbs, packing them on the top. Place on the oiled rack on the prepared pan.

Bake for 20 to 25 minutes, until a thermometer inserted in the center registers 165 degrees F. Let cool for 5 minutes before serving.


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