Gluten Free Coated Chicken Thighs
June 05, 2013
Categories: Comfort Food, Main Dish, Poultry, Chicken, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Boxed Cereal, Spices, Bone-in Pieces, Spring 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."
- 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
Place the rice crisps in a food processor and pulse until finely ground.
Grind the oregano, thyme, rosemary and basil with a mortar and pestle until finely ground.
Mix together the ground rice crisps, the ground herbs and the spices and place in a large plastic bag.
Drizzle the olive oil over the chicken pieces coating them well.
Toss the chicken pieces with the coating mixture, one at a time.
Place the coated chicken pieces over a baking rack then place the rack over a rimmed baking sheet.
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