Breaded Dijon Chicken Legs (Oven)
December 17, 2014
"A good and easy recipe for chicken legs, they are crunchy on the outside and really tender and with lots of good flavor."
- Serving Size: 1 (392.3 g)
- Calories 581.3
- Total Fat - 33 g
- Saturated Fat - 8.1 g
- Cholesterol - 283.2 mg
- Sodium - 802.2 mg
- Total Carbohydrate - 13.3 g
- Dietary Fiber - 1.7 g
- Sugars - 3.2 g
- Protein - 55.7 g
- Calcium - 81.8 mg
- Iron - 3.1 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.4 mg
Preheat Oven to 350˚F. Grease a large baking sheet or line baking sheet with foil if you want to save yourself some clean-up time. Prepare and grease a rack, then set inside of the rimmed baking sheet.
Rinse chicken in cold water then pat dry with paper towels and season both sides of the drumsticks with salt and freshly ground black pepper.
In a a bowl, whisk together 1/2 cup Dijon with 1/2 cup mayonnaise and fine chopped garlic.
In another bowl combine seasoned breadcrumbs and cracker crumbs.
Roll or Brush your mustard mixture onto all sides of the drumsticks, then double roll each of them into the bread crumbs to get a nice coating on them.
Transfer coated chicken legs to the baking sheet (Don't crowd drumsticks or they won't crisp on the bottom like they should; for extra crispness).
Preheat oven to 350˚F.
Bake until chicken is cooked through (45-50 minutes) if you want the skin crispy, put it under a hot broiler 3 min or so or until desired crispness (not blackness) is achieved.
Tips & Variations
- A rack fitted into a large baking sheet