Breaded Chicken Thighs Recipe

This breaded chicken thighs recipe is crunchy and delicious and gluten free.


10 boneless skinless chicken thighs
1 egg
1/4 cup milk
3/4 cup ground oat flakes
1/4 cup parmesan cheese, grated
1/2 teaspoon paprika
1/4 teaspoon oregano
1/4 teaspoon onion powder
1/4 teaspoon thyme
1/4 teaspoon ground black pepper
1/2 teaspoon salt

Serves 6-10

* If you are looking for true gluten free, be sure to grate your own parmesan because the powdered kind can contain gluten


Preheat oven to 350F.

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 165F. stuck into the thickest part.