Baked Chicken Legs, Mexican Style |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From the Sunset Potluck Cookbook. I love baked chicken recipes! And I especially like to collect recipes which call for those leg and thigh pieces, because those are always cheaper than most cuts of chicken. The recipe recommends serving with guacamole or a squeeze of lime juice. Ingredients:
2 eggs |
1/3 cup green chili salsa or 1/3 cup taco sauce |
1/4 teaspoon salt |
1 1/4 cups fine dry breadcrumbs |
1 1/2 teaspoons chili powder |
1 1/2 teaspoons ground cumin |
1 teaspoon garlic salt |
1/2 teaspoon dry oregano |
3 -3 1/2 lbs whole chicken legs-thighs, attached (6-8) |
6 tablespoons butter or 6 tablespoons margarine |
Directions:
1. In a shallow bowl, beat eggs, salsa, and salt until blended.
2. In another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt and oregano.
3. Dip chicken into egg mixture and roll in crumb mixture.
4. Repeat both steps 1 more time.
5. In a shallow rimmed baking pan, melt butter as oven preheats to 400.
6. Remove pan from oven.
7. Add chicken, turn to coat with butter and arrange skin side up.
8. Bake, uncovered, until meat near thighbone is no longer pink when slashed (40-45 minutes). Transfer chicken to a warm platter.
9. Insulate to transport hot.
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