Homemade Shake and Bake Chicken Legs
Homemade Shake and Bake Chicken Legs
Ingredients
- 1 cup (250 ml) oven-toasted rice cereals (Rice Krispies)
- 1/2 cup (125 ml) breadcrumbs
- 1 tablespoon (15 ml) onion powder
- 1 tablespoon (15 ml) paprika or smoked paprika
- 1 tablespoon (15 ml) dry mustard
- 1/2 teaspoon (2.5 ml) ground coriander seeds
- 1/2 teaspoon (2.5 ml) ground cumin seeds
- 1/2 teaspoon (2.5 ml) celery salt
- 1/2 teaspoon (2.5 ml) salt
- 1/4 teaspoon (1 ml) Cayenne pepper
- 2 tablespoons (30 ml) olive oil
- 4 chicken legs
- 1 egg, lightly beaten
Instructions
- In a food processor, combine all the dry ingredients. Add the oil and pulse to combine. Set aside.
- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
- In a bowl, coat the chicken pieces with the beaten egg. Shake to remove any excess and coat well with the breadcrumb mixture. Place the legs on the baking sheet, skin side up. Bake for about 50 minutes or until the meat pulls easily from the bone.
- Serve the chicken with Garlic Mashed Potatoes and Coleslaw.
Homemade Shake and Bake Chicken Legs