Ranch Chicken Thigh's Gluten Free |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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! 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.
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