3 chicken thighs
¼ cup white rice flour
½ heaping cup bread crumbs (I used panko style gf bread crumbs from kinnikinnick foods)
2 minced garlic cloves
1 heaping teaspoon fresh chopped parsley
salt and ground pepper to taste
Preheat oven to 375 degrees. Line an 8x8 pan with aluminum foil.
Set up shallow bowls for dredging. Add the rice flour in the first bowl, a whisked egg in the second, and mix together the parsley, garlic, salt and pepper for the last bowl.
Cook for 15 minutes.
A great green side with this dish is steamed broccoli tossed with olive oil and lemon juice. Easy AND delicious!