This recipe was inspired by the Surreal Gourmet’s Glazed Italian Chicken.
Ingredients:
6 bone-in chicken thighs – skin removed
1/4 tsp salt
1/4 tsp black pepper
1/4 cup white rice flour
1/2 cup gluten-free bread crumbs, I suggest Kinnikinnick Foods Panko Style Gluten-Free Bread Crumbs
1 egg
1/4 cup grated parmesan cheese
1 tbsp dry oregano
t tbsp dry thyme
3 tbsp butter – melted
2 lemons juiced
Preparation:
Preheat oven to 400F
1. Beat eggs until yolk and whites are combined and place in a pie plate.
2. In a second pie plate combine salt, pepper, white rice flour, bread crumbs, parmesan cheese, oregano, and thyme.
3. Coat the skinless chicken thighs in egg, dredge in flour/bread crumb/ cheese mixture and place on parchment-lined cookie sheet.
4. Drizzle melted butter on chicken
5. Bake in oven 30 – 40 minutes until juices run clear.
6. Place chicken on platter.
7. Scrape any bits and juice off parchment into a skillet.
8. Melt butter in the skillet, then add the lemon juice. Slightly reduce the sauce.
9. Serve chicken thighs with the sauce on the side.