Crispy Baked Chicken Thighs - Gluten Free

4
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"The rice crisps make the skin extra crispy and delicious. This is actually a recipe by Gerry with a few minor modifications."

Original recipe yields 4 servings
OK

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 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.

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