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Crispy Chicken Thighs

crispy Chicken

I have missed that cripsy, fried chicken since going gluten free.  Granted, I rarely ever had fried foods but when you can’t have them anymore unless you make them yourself…you suddenly start to miss things.  Like dairy for instance, I’m on a limited dairy diet, and I miss it.

Really, I could use a huge glass of milk.

Back to the chicken, can you tell I’m day dreaming?

This recipe started off as an adaption of Cooking Light Chicken Piccata.  The main adaption I made from the original recipe was to use chicken thighs instead of chicken breast; however, this increased my cook time so one adaption lead to another and then I ended up with a completely different recipe!

The chicken though turned out so crispy and delicious that I just had to share it with all of you.  Essentially, you could make this with any part of the chicken; however, I think the skin on thighs give it more of that juicy, crispy taste.

This is perfect for Sunday dinner or today’s!

crispy chicken



Disclosure:  I’m a blog partner with Cooking Light; however, all thoughts and opinions are my own.

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  1. I’m always looking for new recipes using chicken thighs! This looks perfect..thanks for sharing.

  2. Can you use drumsticks with this recipe instead do you think? I have drumsticks in the freezer! :-)


  1. [...] get our Monday dinner started right with these Crispy Chicken Thighs and Garlic Mashed [...]

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