This is my favorite protein to eat with salad. This chicken has crunch on the outside, is always juicy on the inside, and has a pop of spice. Chris has dubbed it The Best Chicken Ever, and if he will eat a gigantic salad as long as this chicken is with it- I’m a happy wifé. I abhor slimy chicken in a slimy salad, so I set out to make a gluten free chicken recipe that had a nice crisp coating, without being fried. Recipe to follow:
6 boneless, skinless chicken thighs
1 cup parmesan cheese
3 Tbs garlic herb seasoning (I use Weber)
1 tsp paprika
1 tsp chili powder
1 Tbs Sriracha chili sauce
1 Tbs Worcestershire sauce
1. Preheat oven to 400°.
2. Mix the parmesan cheese, garlic herb seasoning, paprika and chili powder in a wide, shallow bowl. Mix the 2 eggs, Sriracha sauce and Worcestershire in a second shallow bowl.
3. Open up a chicken thigh and completely cover it with the egg mixture. When the chicken has been completely covered in the egg, dip the thigh into the parmesan mixture and completely cover. Make sure both sides have been coated. Coat all of the chicken pieces with the egg mixture and then the cheese mixture.
4. Spray a metal pan with cooking spray and put the chicken on it. I like to use a pizza pan with the holes that allows both sides to be cooked.
5. Bake for 25-30 minutes. Serve immediately.