Crispy Oven-Baked Chicken Thighs

If you're like me, you've tried a number of different recipes that promise crispy chicken from the oven. Either they weren't crispy, or they used ingredients that weren't very healthy. Well, despair no more. These Crispy Oven-Baked Chicken Thighs really are crispy, and use only tapioca flour (I like Bob's Red Mill.), a blend of spices, and an egg.

Begin by preheating the oven to 375ºF. Lightly spray the bottom of a 9x11 dish with oil of choice. Place a roasting rack in the pan. The chicken will be crispier if you use a rack rather than placing directly into the dish.

Whisk the egg in a shallow bowl. In a second shallow bowl, combine the tapioca flour, garlic powder, smoked paprika, rubbed sage, ground mustard, and black pepper.

Rinse the chicken, and pat dry with paper towels. Dip each chicken thigh in the egg wash, then dip into the tapioca flour blend, making sure to coat all sides of the chicken well. Place the thigh on the roasting rack in the prepared dish, skin side up. Repeat this process for the remaining chicken thighs.

Place the chicken thighs in the center of the preheated oven and bake for 45-50 minutes or until a meat thermometer reads 165ºF.

Serve with your favorite side dishes. I served mine with Roasted Brussels Sprouts and Pearl Onions and my Favorite Roasted Potatoes.

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Crispy Oven-Baked Chicken Thighs

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Crispy Oven-Baked Chicken Thighs really do turn out nice and crispy without deep frying. You'll love how easy these are to make.

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Ingredients

• 4 chicken thighs, bone in, skin on
• 1 egg
• ⅓ cup tapioca starch
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon rubbed sage
• ½ teaspoon black pepper
• ½ teaspoon ground mustard

Instructions

1. Preheat oven to 375°F. Lightly spray the bottom of a 9x11 dish with oil of choice. Place a roasting rack in the pan. The chicken will be crispier if you use a rack rather than placing directly into the dish.
2. Whisk the egg in a shallow bowl. In a second shallow bowl, combine all the dry ingredients.
3. Rinse the chicken, and pat dry with paper towels.
4. Dip each chicken thigh in the egg wash, then dip into the tapioca starch blend, making sure to coat all sides of the chicken well. Place the thigh on the roasting rack in the prepared dish. Repeat this process for the remaining chicken thighs.
5. Place the chicken thighs in the center of the preheated oven and bake for 45-50 minutes or until a meat thermometer reads 165°F.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 337Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 13gCholesterol 213mgSodium 245mgCarbohydrates 10gFiber 0gSugar 0gProtein 32g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.

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