So, from my previous post you will know that now all of my recipes are going to be gluten, dairy, and soy free. This recipe is sooo good, really it's almost addictive, and kid friendly, especially if you use drumsticks like I did. My older son loves the built in handles...he downed 2 of these, and they were not small drumsticks (I only had 2, so he really liked them). I adapted it from a Better Homes and Gardens recipe:
3 T rice milk
1 1/4 C cornflake crumbs (I use the Southern Homestyle Gluten-Free Corn Flake Crumbs, they are so good and work great for when you don't feel like making your own crumbs)
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
2 T olive oil
2-3 lbs meaty pieces (I used nice meaty drumsticks)
1. In a small bowl combine egg and milk. For coating, combine crumbs, thyme, paprika, sal, and peper; stir in olive oil. Skin chicken. Dip chicken into egg mixture, then coat with crumb mixture.
2. In a greased baking pan arrange chicken, bone sides down, so the pieces arent touching. Sprinkle peices with any remaining crumbs.
3. Bake, uncovered, at 375F for 45-55 minutes. Do not turn pieces while baking.
Note: this also makes for great chicken tenders or nuggets. I used my left over crumbs for nuggets to freeze to take to daycare, they were very yummy. If you do use the left over crumbs for chicken nuggets, use them immediately, since the crumbs could harber harmful bacteria from the raw chicken and egg if stored for any amount of time.