Ranch Chicken Thigh's Gluten Free

Recipe by Connie Walsh

I have taken KeyWee's recipe and made it so it was gluten free. It is a really good recipe. And the GF worked out amazing. If you are looking to go Dairy Free as well, you can replace the Parmesan with Parma!

Top Review by MommaKim

I have been using this recipe for 2 years now and can't believe I hadn't reviewed it! DH and the kids love this dish; simple and I usually have everything on hand. The only thing I do differently is I bake it on a foil lined sheet. Thank you for this recipes...It's a keeper

Ingredients Nutrition

  • 12 cup gluten-free crisp rice cereal
  • 14 cup grated parmesan cheese
  • 2 tablespoons gluten free yellow cornmeal
  • 12 teaspoon italian seasoning
  • 4 chicken legs (skin removed)
  • 12 cup renee's light caesar salad dressing


  1. Pulverize the rice crisps in a food processor.
  2. In a shallow bowl, combine crispies crumbs, Parmesan cheese, cornmeal, and Italian seasoning.
  3. Dip chicken into salad dressing, then coat with crumb mixture.
  4. Place chicken in a greased 13x9 baking dish.
  5. Bake, uncovered, at 375 degrees for 45 minutes or until juices run clear.
  6. Can be made with thighs or legs, probably breasts as well.

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