This breaded chicken thighs recipe is crunchy and delicious and gluten free.
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Preheat oven to 350°F.
Lightly grease a baking tray or line with parchment paper.
Rinse the chicken in cold water and pat dry with paper towels.
Whisk milk and egg into a separate bowl.
In a food processor, grind the oat flakes.
Transfer the ground oats to a mixing bowl and stir in the parmesan cheese, paprika, oregano, onion powder, thyme, pepper and salt.
Dip each chicken thigh in the egg/milk mixture and then into the dry mixture.
Use your fingertips to press the dry coating down on the thighs.
Place each thigh onto baking tray leaving a little space between each and bake for 30 minutes or until chicken juices run clear.
When cooked, a meat thermometer should read 165ºF. stuck into the thickest part.