Ranch Chicken Thigh's Gluten Free

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!

• Ready In: 1 hr
• Serves: 4
• Yields: 4 chicken legs

Ingredients

• 1⁄2 cup  gluten-free crisp rice cereal
• 1⁄4 cup  grated parmesan cheese
• 2  tablespoons  gluten free yellow cornmeal
• 1⁄2 teaspoon  italian seasoning
• 4  chicken legs (skin removed)
• 1⁄2 cup  renee's  light caesar salad dressing

Directions

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.