Best Breaded Chicken Legs Recipes

SIMPLE BREADED CHICKEN DRUMSTICKS

Steps:

• Preheat your oven to 425 degrees with a rack in the middle of your oven.
• In an oven dish (I use a glass pie plate for sticking purposes) place the oil and allow it to coat the entire bottom.
• If you have not already done so, remove the skin from the drumsticks. If you find it difficult to pull the skin off the chicken, use a paper-towel to grip the skin to pull it off.
• On one plate, crack both eggs and whisk them into one uniformed egg wash.
• On a second plate, place the two cups of breadcrumbs; spread them out evenly.
• Begin by rolling one piece of chicken in the egg mixture. Make sure the chicken is covered completely and evenly.
• Take the chicken and roll it in the breadcrumbs. With drumsticks, I find it beneficial to dip the top of the drumstick chicken into the mixture as well as drizzle breadcrumbs in the area of the chicken near the bone since those two areas often do not touch the breadcrumb plate.
• Place chicken into dish, meaty side down.
• Repeat coating process for all the chicken.
• Place dish in oven and allow to cook for about 45 minutes. Rotate each piece of chicken at this point to allow it crisp throughout.
• About 50 minutes to an hour in, the chicken will appear to fall off the bone. The chicken should be done at this point but make sure to check it with a meat thermometer to confirm. In the meaty section of the chicken (should be up at this point) the temperature should reach at least 165 degrees F.
• Chicken's done!

BREADED CHICKEN LEGS

Steps:

• In a large bowl, whisk together, horseradish sauce and yogurt.
• Add the chicken, turning to coat, and let stand at room temperature for 30 minutes (or cover and refrigerate for up to 12 hours).
• Position a rack in the upper third of the oven and preheat to 400 degrees.
• Line a baking sheet with parchment and grease with 2 Tbs. olive oil.
• In a large bowl, toss together the panko, salt and pepper.
• Working with 1 chicken piece at a time, coat in the panko mixture and transfer to the prepared baking sheet.
• Drizzle with the remaining 2 Tbs. olive oil, then bake until golden and cooked through, about 40 minutes.

OVEN FRIED CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

BAKED MUSTARD-HERB CHICKEN LEGS

Steps:

• Heat oven to 400 degrees. Trim excess skin and fat from chicken. Combine bread crumbs, garlic, parsley, tarragon and salt and pepper on a plate or waxed paper. Use a pastry brush to paint mustard lightly on chicken legs. Carefully coat chicken legs with bread crumb mixture.
• Gently place chicken in a roasting pan and bake for 30 to 40 minutes, or until completely cooked. Serve hot or cold.