Breaded Chicken Legs Recipes

BREADED CHICKEN LEGS

Breaded Chicken Legs image

A nice, flavorful, breaded chicken that is oven baked and not fried. Note: Time does not include marinating.

Provided by Chef Buggsy Mate

Categories Chicken

Time 55m

Yield 4 legs, 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup Greek yogurt
1/4 cup horseradish sauce
4 chicken legs, skinned
1/4 cup olive oil
1 1/2 cups panko breadcrumbs
salt and pepper

Steps:

In a large bowl, whisk together, horseradish sauce and yogurt.
Add the chicken, turning to coat, and let stand at room temperature for 30 minutes (or cover and refrigerate for up to 12 hours).
Position a rack in the upper third of the oven and preheat to 400 degrees.
Line a baking sheet with parchment and grease with 2 Tbs. olive oil.
In a large bowl, toss together the panko, salt and pepper.
Working with 1 chicken piece at a time, coat in the panko mixture and transfer to the prepared baking sheet.
Drizzle with the remaining 2 Tbs. olive oil, then bake until golden and cooked through, about 40 minutes.

SIMPLE BREADED CHICKEN DRUMSTICKS

Simple Breaded Chicken Drumsticks image

I find that in many cases, people over complicate their recipes and steer away from the basic goal of solid, delicious taste. I find this recipe really hits home with a wonder crisp and taste. I cooked this recipe on thechefimpersonator.com and the viewers loved it!

Provided by thechefimpersonator

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs chicken drumsticks (take the skin off)
2 tablespoons olive oil or 2 tablespoons vegetable oil
2 cups seasoned Italian breadcrumbs
2 eggs

Steps:

Preheat your oven to 425 degrees with a rack in the middle of your oven.
In an oven dish (I use a glass pie plate for sticking purposes) place the oil and allow it to coat the entire bottom.
If you have not already done so, remove the skin from the drumsticks. If you find it difficult to pull the skin off the chicken, use a paper-towel to grip the skin to pull it off.
On one plate, crack both eggs and whisk them into one uniformed egg wash.
On a second plate, place the two cups of breadcrumbs; spread them out evenly.
Begin by rolling one piece of chicken in the egg mixture. Make sure the chicken is covered completely and evenly.
Take the chicken and roll it in the breadcrumbs. With drumsticks, I find it beneficial to dip the top of the drumstick chicken into the mixture as well as drizzle breadcrumbs in the area of the chicken near the bone since those two areas often do not touch the breadcrumb plate.
Place chicken into dish, meaty side down.
Repeat coating process for all the chicken.
Place dish in oven and allow to cook for about 45 minutes. Rotate each piece of chicken at this point to allow it crisp throughout.
About 50 minutes to an hour in, the chicken will appear to fall off the bone. The chicken should be done at this point but make sure to check it with a meat thermometer to confirm. In the meaty section of the chicken (should be up at this point) the temperature should reach at least 165 degrees F.
Chicken's done!

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