Baked Chicken Legs
"I got the idea for this chicken from another recipe, but I have added more spice to give it a kick. This will work with any pieces of chicken, but I use it for legs and thighs."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (410 g)
- Calories 390.5
- Total Fat - 26.8 g
- Saturated Fat - 8.5 g
- Cholesterol - 36.2 mg
- Sodium - 775.8 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 6.1 g
- Sugars - 9.1 g
- Protein - 16.1 g
- Calcium - 431.4 mg
- Iron - 2.8 mg
- Vitamin C - 50.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375°. In a large ziploc bag, place breadcrumbs, spices, parmesan cheese, and cornmeal. Mix well.
Step 2
Wash and dry chicken well. In a medium bowl pour the ranch dressing. Dip chicken in the ranch dressing coating it well and then place in the ziploc bag and shake well to coat chicken in the bread coating.
Step 3
Place chicken on a parchment paper lined jelly roll pan. (pan with a lip) Bake for 45 minutes or until the juices run clear.
Tips
No special items needed.
2 Reviews
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