Best Oven Fried Chicken Legs Lindas Way Recipes

OVEN FRIED CHICKEN LEGS

Steps:

• Preheat oven to 425 degrees. Using the oven, melt the butter in a 9 x 13 casserole dish. Remove dish from the oven when the butter has melted.
• Lightly salt & pepper all of the chicken legs.
• Mix together the breadcrumbs, spices and salt. Pour the breadcrumbs into a pan or flat dish.
• Place chicken pieces in the casserole dish with the melted butter and turn the pieces until they are well coated with the butter.
• Dip each chicken leg into the breadcrumb mixture and turn until well coated. Place the chicken leg back into the casserole dish. Do this with each chicken leg.
• Let chicken sit on the counter for 15 minutes.
• Bake uncovered for 35-40 minutes or until chicken is cooked through.

EASY OVEN-FRIED CHICKEN LEGS

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.

CRISPY OVEN-FRIED DRUMSTICKS

Steps:

• Combine first 5 ingredients in a large zip-top plastic freezer bag; seal and shake well to combine.
• Pour buttermilk into a shallow bowl. Dip 2 drumsticks in buttermilk, and place in bag. Seal and shake well, coating drumsticks completely. Place drumsticks on an aluminum foil-lined baking sheet coated with cooking spray. Repeat procedure with remaining drumsticks. Sprinkle remaining cornflake mixture evenly over drumsticks on baking sheet. Lightly coat with cooking spray.
• Bake at 425° for 25 to 30 minutes or until drumsticks are well browned and done. Serve immediately.

LINDY BOGGS'S OVEN-FRIED CHICKEN

Steps:

• Place butter in 13-by-9-by-2-inch baking dish and place in 350-degree oven to melt butter.
• Flour chicken pieces and set aside.
• Beat together eggs, salt, paprika and lemon juice. Dip chicken pieces, one at a time, in egg mixture, then in cracker crumbs. Arrange pieces, skin side down, in melted butter in baking dish and bake for 45 minutes at 350 degrees, turning once.

OVEN-FRIED CHICKEN DRUMSTICKS

Steps:

• In a large bowl or dish, combine yogurt, mustard and garlic. Add chicken and turn to coat. Cover and refrigerate 8 hours or overnight., Preheat oven to 425°. In another bowl, mix flour, paprika, baking powder, salt and pepper. Remove chicken from marinade and add, 1 piece at a time, to flour mixture; toss to coat. Place on a wire rack over a baking sheet; spritz with cooking spray. Bake 40-45 minutes or until a thermometer reads 170°-175°.

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!

OVEN-FRIED CHICKEN DRUMSTICKS

Steps:

• Gather the ingredients.
• Heat the oven to 450 F/230 C. Line two 9x13x2-inch baking pans with heavy-duty foil.
• In a food storage bag, combine the flour, salt, pepper, paprika, curry powder, and poultry seasoning.
• Cut the butter into pieces and place half (1/4 cup) in each foil-lined pan. Put the pans in the oven to melt butter. (Keep an eye on it to make sure it doesn't burn.)
• Coat the chicken with the seasoned flour mixture, shaking about three legs at a time in the bag.
• Place the chicken in the melted butter in the prepared pans.
• Bake the drumsticks for 30 minutes. Turn the chicken over and bake 15 to 20 minutes longer, or until tender and nicely browned. Serve and enjoy.

OVEN-FRIED CHICKEN

Steps:

• Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
• Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

OVEN - FRIED CHICKEN LEGS

Steps:

• Heat oven to 375*F. In a small cup or bowl, combine egg white and milk. Combine cereal, cornmeal, and seasonings in a small zippered plastic bag.
• Dip chicken legs into egg white and milk, then drop into plastic bag and shake to coat.
• Bake chicken legs in nonstick baking dish for 25 minutes. Turn and bake an additional 7 to 10 minutes or until done.
• For an extra-crispy version, use cracker crumbs instead of cereal. This coating is great on fish, too.

OVEN FRIED CHICKEN LEGS

Steps:

• 1. Whisk together the buttermilk, pickle juice and hot sauce. Place the chicken in a leak proof container and pour the buttermilk mixture over the chicken and place in the fridge for 2 hours.
• 2. Using a ziploc bag combine the flour, ranch mix and seasonings. Place the oil and butter in the bottom of a large iron skillet and place in the oven. Preheat the oven to 425 degrees allowing the oil and butter to heat up as the oven preheats. Once the oil is good and hot remove the skillet and take each chicken leg and shake it in the flour mixture and using tongs to remove, shake off excess flour and place in the skillet. You will here it sizzle a little, repeat with remaining chicken. Place back in the oven for 35-45 minutes, rotating the chicken about every 10 minutes to brown on all sides. Cooking time will depend on the size of the chicken legs you are using, just check with a meat thermometer to reach 160 degrees. Remove the chicken to a paper sack or towel lined plate. Let rest 5 minutes before serving.

OVEN-FRIED CHICKEN

Steps:

• Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
• Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).