Chicken legs? When I was a kid we ate chicken about every week, usually fried. My two sisters and I each had our own pieces that we ate whenever chicken was served. I loved the drumstick, Middle Sis loved the thigh, and Big Sis got the wishbone. Mom liked her best!
In those days the chicken legs were cut apart at the joints making two pieces. Now they are left whole, cut only at the joint connecting the leg to the back and that’s ok! The bigger “leg” pieces are much harder to fry, they take longer to cook, so I roast these chicken legs using the following recipe. They come out moist and tender, with crunchy skin. Chicken skin this way, is more than ok to eat!
-Crunchy Roasted Chicken Legs
6 chicken legs (drumstick and thigh sections)
1/2 cup melted butter
1 1/2 cups Krusteaz pancake mix
1/2 cup grated Parmesan cheese
2 tsp. garlic powder
1/4 tsp. paprika
2 tbsp. dry Italian dressing mix
Preheat oven to 350oF. Spray a baking sheet with non-stick cooking spray.
In a large gallon sized zip-lock bag, pour slightly cooled, melted butter. Add chicken pieces, seal. Toss chicken in bag to coat with butter.
Mix remaining ingredients in a bowl until thoroughly combined. Pour into the chicken/butter bag, seal and toss bag with chicken lightly, coating all pieces.
Remove chicken, place on prepared sheet pan and allow to sit 10 minutes for coating to adhere.
Bake 30 minutes or until juices run clear when pierced with a fork at thickest point. (Thigh by bone)
These crunchy, savory chicken legs go well with Scalloped Potatoes and a crisp dinner salad.
For a twist on this method try this variation:
-Omit Italian dressing, garlic powder and paprika. Use 1 package of Hidden Valley Ranch Dressing Mix and follow recipe directions above.
Try this recipe for the best chicken legs you’ve ever eaten.
I love chicken legs, still eat the drumsticks first when given a chance, but I find that Mom still likes Big Sis best! Oh man!