Baked Chicken Legs

Prep Time
Cook Time
Ready In

"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 recipe yields 6 servings


  • 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 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 & Variations

No special items needed.



Oh my these were so crispy and flavourful! I made the ranch dressing, cajun and italian seasonings and left out the salt. Quick and easy to put together. I used chicken thighs and baked them for the said time. DH asked for them again soon! Thanks Dissie for sharing!

review by:
(25 Sep 2012)

Derf "RIP" Forever in our Kitchen

Delicious chicken coat with a perfect amount of bite!! made both legs and thighs for packed lunches for our visiting grandkids. Not only is it very tasty but the coating amounts of ingredients are perfect, exactly the right amount, it was soo nice not to have leftover coating to throw out!! also the bake time was right on, perfectly cooked, crisp on the outside and juicy and succulent on the inside. Thanks for posting this "go to" recipe!!

(24 Feb 2012)