Gluten Free Coated Chicken Thighs
Recipe: #9786
June 05, 2013
Categories: Chicken, Birthday, Fathers Day, Game/Sports Day, Mothers Day Picnic, Potluck, Romantic Dinner, Sunday Dinner, Valentine's Day, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Spices, Bone-in Pieces, more
"I got the idea for this recipe after trying a similar recipe posted by Gerry. I was so impressed with her recipe I just had to play around with different herb combinations and came up with this. The skin is so nice and crispy. You would think it's deep fried, not baked."
Ingredients
Nutritional
- Serving Size: 1 (250.2 g)
- Calories 633.2
- Total Fat - 47.5 g
- Saturated Fat - 11.5 g
- Cholesterol - 219.1 mg
- Sodium - 900.4 mg
- Total Carbohydrate - 12.5 g
- Dietary Fiber - 1 g
- Sugars - 0.1 g
- Protein - 37.8 g
- Calcium - 30.6 mg
- Iron - 5.5 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Place the rice crisps in a food processor and pulse until finely ground.
Step 2
Grind the oregano, thyme, rosemary and basil with a mortar and pestle until finely ground.
Step 3
Mix together the ground rice crisps, the ground herbs and the spices and place in a large plastic bag.
Step 4
Drizzle the olive oil over the chicken pieces coating them well.
Step 5
Toss the chicken pieces with the coating mixture, one at a time.
Step 6
Place the coated chicken pieces over a baking rack then place the rack over a rimmed baking sheet.
Step 7
Bake in a 375 degree oven for 45 minutes to 1 hour, depending on how thick they are, until the juices run clear when poked with a fork.
Tips
- Baking rack.
- Rimmed baking sheet