This Paleo Crispy Baked Chicken is so simple, delicious, and a meal the whole family will love! Gluten free, dairy free, and mouthwatering good!
If you're looking to elevate your chicken game with a unique and delicious twist, try this mouthwatering simple dish. This recipe combines the juiciness of tender chicken with the satisfying crunch of a golden cracker coating, making it a delightful and easy-to-prepare dish for any occasion.
Ingredients for baked chicken
Crackers- I use Simple Mills crackers- a tasty grain free cracker. They have many flavors, the sundried tomato is used here, but any flavor will work. If you don't need it grain free then use a gluten free cracker.
Ghee- this is drizzled on before baking. You may think the ghee would make the crackers soggy, but it doesn't at all! It adds richness and moisture and is kind of magical 🙂
Almond and coconut flour- these keep the recipe grain free. The coconut flour is the first layer before the eggs, to help the eggs stick. The almond flour mixes with the crackers to give the best coating possible.
Eggs- these help the cracker crust to stick
Chicken- one important thing to make sure is to use chicken that is even in size. A lot of breasts have a thick side and thin side and this will result in uneven coking. You can buy cutlets, cut your breasts in half (like butterfly, but all the way), or pound them out to be even.
Serving and storing crispy chicken
This is best served the day it's baked. If there are any leftovers, they are best reheated in the oven or air fryer which helps the crackers crisp back up.
You will love this crispy baked chicken because it is easy and flavorful! Crunchy on the outside, juicy on the inside, and so perfect. Serve it with a side of veggies for a complete meal. Here are some more chicken recipes to try:
- Paleo Whole30 Chicken Tenders
- Easy Chicken Nuggets (like fast food!)
- Paleo Chicken Salad
- Grilled Honey Mustard Chicken
Crispy Baked Chicken
- Preheat oven to 375° get out a 13x9 pan.
- Set up your work station: place the coconut flour in a small bowl, the eggs in another small bowl, and the crackers and almond flour in a medium bowl combined (stir to mix together). Beat the eggs. It's best to use bowls that are flat on the bottom and big enough for the pieces of chicken.
- Coat each chicken breast in the coconut flour, then the eggs, then the cracker mixture. Gently press the crackers on the chicken to help them stick.
- Place the chicken in the pan and repeat with remaining pieces.
- Evenly dollop ghee on the chicken and bake 25-30 minutes.
- Best served immediately. Any leftovers are best warmed up in the oven.