Hand to Mouth Chicken Legs |
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Prep Time: 2 Minutes Cook Time: 178 Minutes |
Ready In: 180 Minutes Servings: 6 |
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That's the name of a recipe I clipped from a FL newspaper when my kids were younger. It has a marinade (2 hours-overnight)and then coating and you bake it. Ingredients:
1 cup plain yogurt |
1 teaspoon garlic, minced |
1 teaspoon dijon mustard |
1/2 lemon, juice of |
8 skinless chicken legs |
2 cups corn flake crumbs |
1/4 cup plain breadcrumbs |
1 tablespoon fresh parsley, chopped |
1/2 teaspoon kosher salt |
1/4 teaspoon white pepper |
Directions:
1. Blend all the marinade ingredients and marinate the chicken for 2 hours to overnight. More is better.
2. Preheat oven to 375 degrees F.
3. Combine the crust ingredients in a shallow bowl.
4. Roll the chicken in the mixture and shake off excess crumbs.
5. Place on a cookie sheet, lightly sprayed with cooking oil and bake for 50-60 minutes until crunchy on the outside and cooked through on the inside (juices run clear and not pink).
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