Fresh Easy Meals : Recipes For Every Day Meals
  • Home
  • Recipes
    • Breakfast >
      • Pancakes, Crepes, French Toast and Waffles
      • Egg Dishes
      • Muffins, Coffee Cakes, Scones and More
      • Yogurt & Smoothies
    • Snacks
    • School/Work Lunches
    • Appetizers >
      • Dips and Spreads
    • Soups
    • Salads
    • Sandwiches
    • Main Courses >
      • Beef
      • Chicken >
        • Boneless Skinless Chicken
        • Grilled Chicken
        • Oven Baked Chicken
        • Slow Cooker Chicken
        • Stovetop Chicken Dinners
        • Whole Chicken
      • Fish
      • Meatless Entrees
      • Pasta, Pizza, Chili & Stew
      • Pork
      • Seafood
      • Turkey Breast
      • Kid Friendly Entrees
    • Side Dishes >
      • Couscous
      • Pasta Sides
      • Potatoes
      • Rice >
        • Wild Rice, Spinach and Mushrooms
      • Vegetables
      • Quinoa
    • Desserts
    • Condiments, Dressings and Sauces >
      • Salad Dressing
      • Sauces
      • Dips and Spreads
  • Becky's Tips
  • Culinary Herbs
  • Pantry

Spicy, Crispy Chicken Legs
serves 4

Picture
Spicy Crispy Chicken Legs
These chicken legs have a nice crispy, crunchy coating without being fried in oil. They are moist with just a hint of spicy red pepper. 

8 chicken legs
1 cup milk
1 cup plain Panko breadcrumbs 
1/3 cup Parmesan cheese
1/2 teaspoon ground red pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried mustard
1/4 cup flour
1 cup plain non-fat Greek style yogurt
  1. Marinate the chicken legs in milk for at least 20 minutes. (You can marinate them up to a couple of hours if you wish.)
  2. Pre-heat oven to 425 degrees. Line a baking sheet with foil, place a wire rack on top of the foil, and coat the rack with cooking spray.
  3. In a small bowl mix the breadcrumbs, Parmesan cheese, ground red pepper, paprika, garlic powder, onion powder, and dried mustard.
  4. Place the flour in another small bowl.
  5. Finally, in a third small bowl place the yogurt.
  6. Remove the chicken from the refrigerator and drain well.
  7. Lightly flour each chicken leg, then apply a thin coat of yogurt, finally coat each leg with the breadcrumb mixture.
  8. Place each leg on the coated wire rack.
  9. Bake the chicken legs for 25-30 minutes, or until juices run clear and chicken is cooked through.
Powered by Create your own unique website with customizable templates.