Preparation time: 10 minutes

Baking time: 45 to 60 minutes

• Oven-Fried Chicken

Even though fried chicken is normally viewed as a meal for several people, it is easily downsized for two. Dredge the pieces and bake while you prepare the rest of the meal. If you like cold fried chicken, double the recipe so you have leftovers.

Makes 2 servings

• 2 tablespoons brown rice flour
• 2 tablespoons gluten-free cornmeal
• 2 teaspoons grated Parmesan cheese or soy Parmesan
• ¼ teaspoon salt
• ⅛ teaspoon (dash) freshly ground black pepper
• ⅛ teaspoon (dash) paprika
• ⅛ teaspoon (dash) cayenne pepper
• ⅛ teaspoon (dash) onion powder
• 2 large (4- to 5-ounce) boneless skin-on chicken thighs
• Cooking spray, for misting

1. Preheat the oven to 400°F. Grease a 9x13-inch nonstick (gray, not black) rimmed baking sheet or line with aluminum foil and grease lightly.

2. In a shallow bowl or a brown paper bag, whisk together the flour, cornmeal, Parmesan, salt, pepper, paprika, cayenne pepper, and onion powder until well combined.

3. Pat the chicken dry with paper towels and dip each thigh into the flour mixture, shaking off any excess. Place the chicken skin side down on the prepared baking sheet.

4. Bake the chicken pieces on one side for 20 minutes. Turn the chicken pieces and gently mist the skin sides with cooking spray to encourage browning. Bake until the chicken registers 165°F when an instant-read thermometer is inserted into the thickest part, 25 to 30 minutes longer (depending on thickness). Serve immediately.

Per serving: 285 calories; 19g protein; 16g total fat; 1g fiber; 16g carbohydrates; 79mg cholesterol; 429mg sodium