Ranch Chicken Thigh's Gluten Free

Recipe by Connie Walsh
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

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
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DIRECTIONS

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