Crispy Baked Chicken Thighs - Gluten Free
Recipe: #18141
March 18, 2015
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Native American, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Mother's Day, Picnic, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Bone-in Pieces, Spring more
"The rice crisps make the skin extra crispy and delicious. This is actually a recipe by Gerry with a few minor modifications."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (142.2 g)
- Calories 421.4
- Total Fat - 32.6 g
- Saturated Fat - 7 g
- Cholesterol - 111.1 mg
- Sodium - 467.7 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 0.5 g
- Sugars - 0.9 g
- Protein - 19.6 g
- Calcium - 15.4 mg
- Iron - 2.3 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place the rice crisps in a food processor and blend until finely crushed.
Step 2
Mix together the processed rice crisps, flour, thyme, poultry seasoning and salt and place in a large plastic bag.
Step 3
Drizzle the oil over the chicken pieces and rub well onto the thighs.
Step 4
Toss the chicken pieces with the crushed rice crisps and flour mixture and place onto a wire rack.
Step 5
Place this wire rack onto a baking sheet and cook in a 375 degree Fahrenheit oven until cooked through, about 45 minutes, depending on how thick the pieces are. The juices will run clear when poked with a fork.
Tips & Variations
No special items needed.
0 Reviews
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