Serve these flavorful, buttermilk-marinated chicken legs as a crunchy baked alternative to fried chicken. They're tasty straight out of the oven, or even served cold. For a spin on the breading, use toasted wheat cereal in place of half of the breadcrumbs.
Special Diets:
Ingredients
Method
Purée buttermilk, thyme, salt, pepper, garlic and onion in a blender; transfer to a medium bowl.
Add chicken, toss to coat, cover and chill, tossing once or twice, for 8 hours or overnight.
Preheat the oven to 375°F and line a large baking sheet with parchment paper.
Arrange breadcrumbs, flour and eggs in three wide, shallow dishes.
Drain chicken, discarding marinade.
Working with one piece at a time, dredge chicken in flour, then eggs, and then breadcrumbs, shaking off any excess.
Arrange on baking sheet, spray all over with cooking spray and bake until golden brown and cooked through, about 40 minutes. (For deeper, golden brown color, finish the chicken under the broiler for a few minutes before serving, if desired.)
Nutritional Info
Serving Size
Calories
450
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.