Best Fried Chicken Legs In Italian Panko Breading Recipes

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OVEN FRIED CHICKEN II



Oven Fried Chicken II image

I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.

Provided by COOKIE240

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Yield 10

Number Of Ingredients 7

12 chicken thighs
3 eggs
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs
salt and pepper to taste
1 teaspoon paprika
½ cup vegetable oil

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!

Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g

CRISPY PANKO CHICKEN THIGHS



Crispy Panko Chicken Thighs image

My wife and I sort of invented this recipe, we think. Chicken should have great flavor and the panko breadcrumbs and olive oil will give it a great crunch! Our kids love it (which is high praise in this house). Hope you enjoy as well!

Provided by Brad

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

cooking spray
1 cup mayonnaise
1 teaspoon paprika
¾ cup panko bread crumbs, or as needed
1 teaspoon garlic powder
4 bone-in chicken thighs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray.
  • Combine mayonnaise and paprika in a bowl; mix well.
  • Mix panko and garlic powder together in another bowl.
  • Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat. Place in the prepared baking pan; spritz thighs with cooking spray.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 639.2 calories, Carbohydrate 16.6 g, Cholesterol 91.8 mg, Fat 56.3 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 475.8 mg, Sugar 0.8 g

PANKO CRUSTED CHICKEN LEGS



Panko Crusted Chicken Legs image

Provided by Tyler Florence

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 13

12 chicken legs
1/4 cup sake
1/4 cup low sodium soy sauce, plus 1 teaspoon
1/4 cup peanut oil, plus more for greasing baking sheet
1 (1-inch) piece fresh ginger, minced
4 cloves garlic, minced
4 scallions, sliced thin
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
1/4 cup hoisin sauce
1 tablespoon red chili sauce, such as Srirachi Hot Chili Sauce
1 tablespoon rice vinegar
1/4 cup roasted peanuts, crushed

Steps:

  • Rinse the chicken legs and pat dry with paper towels. In a shallow dish or plastic bag, combine the sake, 1/4 cup soy sauce, oil, ginger, garlic, and half the scallions. Add the chicken legs, cover, and refrigerate for at least 2 hours.
  • Preheat oven to 350 degrees F.
  • Lightly grease a baking sheet with peanut oil. Place panko bread crumbs in a large plastic or paper bag, season with salt and pepper, and shake well to combine. Take 2 or 3 chicken legs at a time from the marinade and shake them in the seasoned bread crumbs until well coated. Place the breaded chicken legs on a baking sheet. Bake for 15 minutes, turn the pieces over, and bake for 15 minutes more or until cooked through. Remove chicken to a wire rack to cool.
  • Make the sauce by whisking hoisin, chili sauce, vinegar, and remaining 1 teaspoon soy sauce together. Place chicken legs in a single layer on a platter, drizzle with sauce and scatter over the crushed peanuts and remaining scallions. Serve warm or at room temperature.

EASY OVEN-FRIED CHICKEN LEGS



Easy Oven-Fried Chicken Legs image

When you're craving fried chicken without the excess grease, this recipe is sure to satisfy those cravings!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 1h40m

Yield 6

Number Of Ingredients 13

1 ½ cups buttermilk
1 teaspoon salt
½ teaspoon black pepper
6 chicken legs
¾ cup cornstarch
¾ cup panko bread crumbs
1 teaspoon smoked paprika
1 teaspoon Greek seasoning
1 teaspoon onion powder
½ teaspoon poultry seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup butter, melted, divided

Steps:

  • Combine buttermilk, salt, and pepper in a large bowl. Add chicken pieces and marinate at room temperature for 30 minutes.
  • Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking pan with foil and place in the oven.
  • Combine cornstarch, panko, smoked paprika, Greek seasoning, onion powder, poultry seasoning, salt, and pepper in a large resealable bag.
  • Remove chicken legs from buttermilk, drain, and dip legs one at a time into the dry coating mixture.
  • Remove pan from the oven with pot holders and add 1 tablespoon melted butter to the pan. With a pastry brush, spread melted butter all over the pan.
  • Lay coated chicken legs into the pan. Pour half of the melted butter over chicken legs.
  • Roast in the preheated until chicken is no longer pink at the bone and the juices run clear, about 40 minutes, turning over at the halfway point. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drizzle with remaining melted butter and serve immediately.

Nutrition Facts : Calories 504.7 calories, Carbohydrate 27.8 g, Cholesterol 172.4 mg, Fat 24.1 g, Fiber 0.4 g, Protein 44.8 g, SaturatedFat 10.4 g, Sodium 1003.5 mg, Sugar 3.1 g

FRIED CHICKEN LEGS IN ITALIAN PANKO BREADING



Fried Chicken Legs in Italian Panko Breading image

I decided to cook tonight and made Coconut Fried Chicken legs (skinless), with Italian Panko crumbs, with a few addtional ingredients. I also made a pot of homemade noodles and chicken.

Provided by Penny Hall @FantasyFaery54

Categories     Chicken

Number Of Ingredients 6

- 12 skinless chicken legs
- 1 cup coconut oil
- 1 1/2 cups italian panko crumbs
- pinch of ground pepper
- 1/2 tsp paprika
- 1 tsp mccormick original chicken seasoning

Steps:

  • I always remove the skin from my chicken before cooking. You don't have to remove it, but it is healthier that way. I rinse the chicken legs with cold water, then lay on a plate with paper towels to absorb most of the water. I mix the Panko with the pepper, chicken seasoning, and paprika. I place all of the panko in a large tupperware dish with a cover. I then add the chicken to the tupperware, cover the top and shake till the chicken is evenly coated. I have already begun to heat the coconut oil at medium heat. I place each piece of chicken in the pan, and low fry on each side for about 8 minutes each side. I then cover the frying pan, and fry at medium heat for about 5 minutes each side, to keep the juiciness of the chicken. I then turn the heat up to high and fry on both sides till crispy and the fork comes out easy from the meaty part of the chicken leg. It only takes about 40 minutes total to cook.
  • I have previously share my homemade noodle recipe, so you can obtain it from here. But now, I have added a picture.

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