Source: dLife

A healthy alternative if you love fried chicken!

Servings

4 chicken thighs , skinless
1 tbsp white all purpose flour , white all-purpose flour
1 egg whites
0.5 tsp kosher salt (or sea salt)
1 tbsp brown rice flour
0.5 tsp olive oil
1 tbsp cornmeal

1 Preheat the oven to 350 degrees F.
2 Rinse and dry the chicken thighs.
3 Put the white flour on a plate.
4 In a small seperate bowl, whip the egg white together with the salt.
5 Add the olive oil, if using, and mix well.
6 On another plate, mix the rice flour and cornmeal together.
7 Then, place a rack on a baking sheet and spray both with nonstick cooking spray.
8 Roll each chicken thigh in the white flour, dip it in the egg mixture, and then roll it in the rice flour mix.
9 Place the chicken thighs on the rack so that they aren't touching.
10 Bake for 35-45 minutes, or until the meat juices run clear.

Be advised of the Nutritional Analysis difference if using olive oil.