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!
Disclosure: I’m a blog partner with Cooking Light; however, all thoughts and opinions are my own.
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
Crispy Chicken Thighs
- 4 Chicken Thighs Bone-In with Skin
- 1/2 Cup All Purpose Flour or Gluten Free All Purpose Flour
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 1 Tbsp Butter
- 1 Tbsp Oil
- 1/4 Cup Fresh Chopped Parsley
- Preheat oven to 400*.
- Begin by dipping the chicken thighs in the flour then in the salt and pepper.
- Shake off excess and set chicken on a clean plate.
- In a large skillet melt 1 tbsp of butter then add in the oil and swirl around to coat.
- Place chicken in skillet and cook on medium heat on each side for 5 minutes. This is just to brown the chicken.
- Spray a deep baking pan (with sides to keep drippings from leaking over) with non stick cooking spray. Place chicken in the pan then pour the remaining liquid from skillet evenly over the chicken.
- Begin baking for 20-25 minutes.
- Then, turn chicken over and continue baking for an additional 20 minutes or until well done.
- Serve topped with fresh parsley.