Posted on | December 7, 2007 | No Comments
I finally figured out the trick to getting this crispy and brown! Yay me!
Preheat your oven AND your 9×13ish metal pan (or glass pan lined with aluminum foil) to 450F I line my pan with Reynolds Release so the food doesn’t stick to the pan. you could also oil it.
This recipe is gluten, dairy, soy, egg, and corn free, depending on the ingredients you choose.
- 8 chicken thighs, or thighs and drumsticks, enough to fit easily in the pan you chose above
- about 1 cup breadcrumbs (we use Gillians gluten/dairy free breadcrumbs, but you could use your own or whatever works for you)
- 1 tsp kosher salt
- 2 tsp Italian seasoning
In gallon-sized zip-top bag, mix the breadcrumbs and seasonings. Pat dry the chicken.
Place a few chicken pieces in the bag at a time and shake well. Make sure they are not gummy, so shake off excess breading before placing the breaded chicken on a plate. Repeat until all chicken is breaded.
Very carefully pull the pan out of the oven. Very carefully, add the chicken, skin side down.
Set timer for 30 minutes. Walk away from the chicken. After 30 minutes, turn it over, and then bake until done.
Super easy and super yummy. We like this paired with Lemon Risotto to cleanse the palate, and a salad.