My go-to recipe when I’m pressed for time is this one. It’s so simple but so effective. The coating makes the chicken extremely juicy every time. Kids love it and can’t tell they’re nuts because they look like breading. It is nutritious (and gluten-free for those who have sensitivities). Everybody keeps asking me for the recipe, so I decided to post it on Allrecipes.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup almond meal
- 1 teaspoon ground paprika
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 4 skinless, boneless chicken thighs
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine almond meal, paprika, sea salt, and black pepper together in a resealable bag. Put each chicken thigh into bag, 1 at a time; close bag and shake until evenly coated. Place chicken in a glass baking dish.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- This can also be made with chicken breasts.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 4 g |
| Sodium | 506 mg |
| Sugars | 0 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was absolutely amazing! With having bad cholesterol and high blood sugar I have to watch what I eat. I haven’t been able to eat anything like shake n bake in years but now I can! I used my own homemade almond meal with smoky paprika and beer can seasoning then put in some boneless skinless chicken thighs and it came out super crispy and juicey! I served it with a side of sharp smoky cheddar quinoa and lightly seasoned green beans. My entire family enjoyed it. My husband said I should make this every night for dinner! I put it in on 375 for 35 minutes
Great quick chicken recipe. My husband said to be sure to save this one!
This recipe is super easy, healthy and delicious. I used 1.7lbs of boneless skinless thighs. I made the coating in a large bowl as recipe stated & added a shake of Old Bay seasoning. Before putting thighs in coating I squirted a line of mayonnaise on them and spread it around with a knife, a trick I’ve used in the past to make coatings stick better. Put the thighs on a rack above the baking pan, cooked at 375degF for 25min. Nice coating and thighs very tender. The folks who had soggy outcomes may have used almond flour not almond MEAL, there is a difference.
This worked so well! I’m so grateful to know that I can use almond flour to make crispy baked chicken.And this chicken turned out great. I used less salt and baked my chicken much longer because I was using homegrown heritage breed chicken and it requires a longer cook time to become tender.
I made the excat recipe except for less salt because I’m not a fan of salt. But it actually turned out just right. It’s very tasty and mine turned out golden and really delicious. Two of my family members tried half if one and also enjoy it. It was really good. I’ll be making it again.
I also used smoked paprika … reduced it to 3/4 tsp. I made my almond meal in food processor. After 25 minutes in 350 convection oven, temp was 175F. I will definitely make this again. For those folks who found their chicken soggy, my guess is that your chicken was water-cooled rather than air-cooled.
Worse chicken Recipe I’ve ever tried.I couldn’t even eat half of it. Could not eat the leftovers.
Pretty good! Dipped chicken breasts in egg, browned in skillet then baked until done.
Very tasty! Couldn’t find almond meal at the store so I used almond flour. It was a little less crispy, but otherwise it was wonderful. I’ll be making this again.
We loved this chicken, tasty and cooks quickly. First we had no almond meal so I substituted buckwheat flour. The change was that I cooked it in a countertop Cuisinart toaster/convection oven. I used the regular oven temp and time and did not switch to airfry. I was skeptical that it would cook as quickly as it did. This is one of the best recipes I have used for chicken thighs and certainly the easiest to make. No picture the food is all gone.
The trick to baking these is to use two elevated cookie cooling racks on top of a cookie sheet while baking. I bought mine at dollar tree. I use 2 lbs of chicken breasts, double the almond meal and don’t double the spices. It’s too spicy if you do. Cut into tenderloin or tender sizes, roll or shake breading, place on racks and bake 20 min on 375-400, flip, cook 20 more minutes.
Very easy and everyone loved it
From the reviews about this being soggy, I decided to up the temperate to 400 and lay the meat on a cookie rack while baking. Additionally, I really should add that I used this recipe with chicken wings, which I put in a little bath of olive oil prior to the breading. Nice and crispy, low carb. Happy, delicious chicken.
I added 1/2 teas onion powder, 1/2 teas garlic powder (just cuz I like it), then I added 1/2 teas. baking soda for crispness.
I had to use GF blend because I forgot that I threw out my almond meal when I moved across the country 3 weeks ago. I used 5 thighs because that’s what came in the package, so I doubled the coating to make sure I had enough. I baked it x 27 minutes, & my thermometer read 165, as instructed. The coating wasn’t cooked, so I put it under the broiler x 5 minutes. (Usually when I make a recipe for the first time I’m super careful to make it exactly like it’s written before I make any changes.) The coating never appeared to be cooked. The meat got tough, the flavor was Meh. This was the first thing I’ve cooked for my BF that he told me he didn’t like, & he threw it out.
This was delicious! I’m a picky eater and trying so hard to not lose interest in eating healthy like I always do. So I’m on the hunt for easy recipes and this one fit the bill. It was a little too salty for me. Not sure if it’s because I used table salt instead of sea salt though. I pounded some of the thickness out of a boneless skinless breast and baked for 25 mins on 350. I will definitely make this again!!
Did not add paprika but it was still amazing! Cooked it for 45 minutes instead to cook the chicken breast thoroughly.
A no-brainer! If you like some variety, just switch-out the spices! We like it made with curry spices, dry mustard & honey (make an egg white dip & add honey); even Italian herbs. Thank you for this timeless dish!
Made this for dinner last night. Did add a few more spices like garlic n onion powder and husband said it tasted like the dorito crusted chicken 🙂 But we are also on Keto so the almond meal is all i can use to coat food with so finding this was great. It didnt turn out soggy but wasnt crispy. I used almond flour instead of almond meal because its all i had but was still yum. Will make again.
I added my own seasoning. Onion and garlic powder, cayenne. I also made this family sized. I used 4 cups of Almond and 12 chicken thighs. My issue is counting my macros for this. I’m on a Ketogenic diet. Otherwise, it came out great. The family loved it.
Made the recipe as stated and really liked the result. Next time I might add some extra spices but the recipe is great “as is”. Also had a lot of fun with my 3 year old grandson helping me with the shaking! He had a blast and loves to help out in the kitchen.