This tasty chicken recipe is sure to please, the skin is
crispy and the meat is so juicy and tender.
INGREDIENTS
3 pounds bone in skin on chicken thighs
1/3 cup chickpea flour
1/4 cup rice flour
1/4 cup grated parmesan cheese
2 tablespoons cornmeal
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup Italian Salad Dressing (I use Kraft)
DIRECTIONS
Place the chicken pieces in a large bowl and pour the
Italian Salad Dressing over the chicken; rub the dressing onto the chicken
pieces making sure they are all coated and place in refrigerator for 4 to 6 hours.
Mix the remaining ingredients together in a large plastic
bag and shake to mix until blended.
Add the chicken pieces a few at a time and toss to coat;
shake off excess flour mixture and place on a lightly greased, rimmed baking
sheet.
Cook in a 350 degree Fahrenheit oven for 50 to 60 minutes or
until cooked through and juices run clear when poked with a fork. (This will
depend on how thick the pieces are)
Enjoy!
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.
This chicken is fabulous! I haven't had skin on chicken at home in a while, and I'll have to go back to it now that I've tasted this recipe. I'm not gluten free so I did use regular wheat flour, and I realized after I got started that I didn't have regular Italian dressing. I subbed a balsamic vinaigrette which worked fine and didn't end up giving it any balsamic flavor, so I think any oil based dressing will probably work. Otherwise I stuck to the recipe, marinating the chicken in a ziplock and cutting it down to 2 thighs using half the other ingredients. The cooking time was perfect and this made some of the juiciest chicken I've had in a long time.
ReplyDeleteI'm so glad you enjoyed this, thx for the lovely review.
DeleteBea :-)
Made it again last night. This time with white wheat flour and cornmeal in an 8x8 glass dish. And used an Asiago oil style dressing. Still wonderful!
DeleteI'm so glad you are still enjoying this recipe! Thx for stopping by to comment :-)
DeleteWe liked the flavor of this chicken. It is very juicy and tender. We couldn't get ours very crispy. The marinade was a light flavor not overpowering. by LL
ReplyDeleteI'm glad you enjoyed the chicken, thx for the review.
DeleteBea :-)