Baked Mock Chicken Legs Recipes

MOCK CHICKEN LEGS

Steps:

• In a large bowl, combine the first five ingredients. Crumble ground meat over mixture and mix well. Shape a 1/4 cupful of meat mixture around each Popsicle stick to resemble a 3-in. log., In a shallow bowl, whisk egg and milk. Place cornflake crumbs in another shallow bowl. Coat each leg in crumbs, then dip in egg mixture and recoat in crumbs. Let stand for 5 minutes. Preheat oven to 350°., In an electric skillet, heat 1/4 in. oil to 375°. Fry legs, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. , Arrange on an ungreased baking sheet. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes.

GRANDMA FLORENCE SLAGLE'S MOCK CHICKEN LEGS

Steps:

• 1. Mix all mock chicken leg ingredients together well. Form into chicken drum stick shapes.
• 2. Beat together the egg and milk. Dip the "drum sticks" into egg and milk mixture.
• 3. Put Bread crumbs in a bowl. Dip the "drum sticks" into the bread crumbs to totally coat them.
• 4. PAN FRIED METHOD: .
• 5. Fry the "drum sticks" in shortening in a medium-hot skillet. Turning to brown on all sides.
• 6. Pour the meat stock (or water) into the pan. Cover and simmer slowly on low heat for about 1 hour until "drum sticks" are cooked and a gravy has formed. 10 servings.
• 7. OVEN METHOD: .
• 8. Preheat oven to 350 degrees. Use cooking spray to coat baking sheet.
• 9. Place coated mock chicken "drum sticks" onto baking pan. (Optional: sprinkle the "drum sticks" lightly with paprika). Bake 15 minutes. Turn "drum sticks" over and bake 15 - 20 minutes longer or until the "drum sticks" are browned and cooked through.
• 10. ***** Optional: You can form the "drum sticks" onto skewers or popsicle sticks to form "drum stick handles".

CITY CHICKEN: MOCK CHICKEN DRUMSTICKS

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Grease a jelly roll pan well.
• Combine ground meat, egg, milk, 1/2 cup cracker crumbs, salt, pepper, and sage in a large bowl; gently mix until well blended.
• Divide meat mixture into 16 portions. Form each portion into a drumstick shape around a skewer.
• Place melted butter in a bowl wide enough to fit drumstick; put remaining 1 cup cracker crumbs in a pie plate.
• Dip each drumstick into melted butter then roll in cracker meal.
• Place drumsticks in a single layer in greased jelly roll pan and drizzle remaining melted butter over tops of drumsticks.
• Bake for about 45 minutes, until golden brown.

MOCK CHICKEN LEGS

Steps:

• Combine ground pork, ground veal, salt, paprika, green pepper and pineapple. Shape like a chicken leg around a wooden skewer. Roll in bread crumbs, then in egg slightly beaten with 1 tablespoon water and again in bread crumbs.
• Let stand 30 minutes in the refrigerator. Brown in frying pan in hot fat, add a little water, then reduce temperature. Cover tightly and let cook slowly for 45 minutes.

SIMPLE BAKED CHICKEN LEGS

Steps:

• Place chicken legs in a medium bowl.
• Stir water and salt together in a separate bowl until salt dissolves. Pour salt water over the chicken legs, cover, and refrigerate for at least 1 hour, or up to 24 hours.
• When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Grease a pan large enough to accommodate the chicken legs without crowding them, about 8-inch square.
• Drain chicken legs and pat dry. Coat with oil, then sprinkle both sides with rosemary and pepper. Place in the prepared pan.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes, turning halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Arrange on a platter and garnish with rosemary sprig. Serve warm.

MOCK CHICKEN LEGS

Steps:

• Place 1 inch pieces of pork and veal alternately on skewers, almost 5 pieces per stick.
• Season with flour, salt and pepper.
• Brown in butter; do not crowd; turn often to brown evenly.
• Place in a roasting pan.
• Pour 2 cans of cream of mushroom soup over top.
• Cover and bake at 325 degrees Fahrenheit for 2 hours.

BAKED MOCK CHICKEN LEGS RECIPE

Steps:

• Mix meat and spices, form on sticks. Dip into eggs, then roll in cracker crumbs. Brown in a pan, then bake about an hour at 325 degrees. A double recipe will make about 16 with the same amount of egg mixture.

HONEY-MUSTARD BAKED CHICKEN LEGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine oil, honey mustard, and honey in a bowl until well combined. Stir in garlic, paprika, chives, basil, adobo seasoning, onion powder, and meat tenderizer. Stir until fully blended.
• Coat the bottom of a glass baking dish with 2 to 3 tablespoons of mustard sauce mixture. Place chicken legs on top and cover with the rest of the sauce mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).