Gluten Free Coated Chicken Thighs

Prep Time
Cook Time
1h 15m
Ready In

"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."

Original recipe yields 5 servings


  • 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 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 & Variations

  • Baking rack.
  • Rimmed baking sheet



Crunchy outside, juicy inside! I ground up brown rice and used onion powder and no seasoning salt (preference). We really like this "breading", and will be sharing this with celiac family members when they come to visit. Thank you Bea for another keeper!

review by:
(9 Oct 2013)