This tasty chicken recipe is sure to please, the skin is crispy and the meat is so juicy and tender.
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)
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.