Oven Fried Chicken & Mustard Mustard Dip
2 lbs boneless chicken thighs or breasts (wheat/gluten free) 3 large eggs at room temperature whisked
4-6 cups rice krispies crushed olive oil for greasing salt & pepper
Dip:
1⁄2 cup organic sour cream (wheat/gluten free)
2 Tbsp dijon mustard (wheat/gluten free) 2 Tbsp maple syrup (pure) 1 Tbsp lemon or lime juice
Wash and pat dry the chicken thighs or breasts (is helps the coating stick to the chicken)
Prepare the coating by processing the rice krispies in a food processor until coarse then place in a bowl and add salt and pepper to taste. In another bowl whisk the 3 eggs and dip the chicken thighs into the beaten egg mixture and then roll in the rice krispies.
After the chicken has been coated in the egg and rice krispies, lay the chicken at onto a greased cookie sheet and bake for about 35-45 minutes @ 375 degrees or until the chicken is done.
The dipping sauce is made by mixing the sour cream, mustard, maple syrup, and lemon juice together.
Serve the chicken with the dipping sauce and a salad.
Serves 4