Breaded Chicken Thighs

Ingredients

• 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

Directions

1. Preheat oven to 350°F.
2. Lightly grease a baking tray or line with parchment paper.
3. Rinse the chicken in cold water and pat dry with paper towels.
4. Whisk milk and egg into a separate bowl.
5. In a food processor, grind the oat flakes.
6. Transfer the ground oats to a mixing bowl and stir in the parmesan cheese, paprika, oregano, onion powder, thyme, pepper and salt.
7. Dip each chicken thigh in the egg/milk mixture and then into the dry mixture.
8. Use your fingertips to press the dry coating down on the thighs.
9. Place each thigh onto baking tray leaving a little space between each and bake for 30 minutes or until chicken juices run clear.
10. When cooked, a meat thermometer should read 165ºF. stuck into the thickest part.