Ingredients:

  • 2 large chicken breasts (about 500g), skinless and boneless
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) salt
  • 1 teaspoon (2g) garlic powder
  • ½ teaspoon (1g) onion powder
  • ½ teaspoon (1g) smoked paprika
  • 1 teaspoon (2g) dried thyme
  • ½ teaspoon (1g) black pepper
  • 1 tablespoon (15g) cornstarch (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Pat chicken breasts dry and place them on a baking tray. Drizzle with olive oil and sprinkle salt, garlic powder, onion powder, smoked paprika, thyme, and black pepper evenly.
  3. Bake in the oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
  4. Remove from the oven and allow the chicken to cool completely on the baking tray for about 10 minutes.
  5. Cut cooled chicken into smaller pieces and place them in a food processor. Blend until a fine powder is achieved, about 1-2 minutes.
  6. If desired, add cornstarch and blend briefly to incorporate.
  7. Transfer the powdered chicken into an airtight container and store in a cool, dry place for up to 3 months.