Breaded Dijon Chicken Legs (Oven)
Recipe: #16374
December 17, 2014
Categories: Chicken, Sunday Dinner, Oven Bake, Bone-in Pieces, Chicken Dinner, more
"A good and easy recipe for chicken legs, they are crunchy on the outside and really tender and with lots of good flavor."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
In a a bowl, whisk together 1/2 cup Dijon with 1/2 cup mayonnaise and fine chopped garlic.
Step 4
In another bowl combine seasoned breadcrumbs and cracker crumbs.
Step 5
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.
Step 6
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).
Step 7
Preheat oven to 350˚F.
Step 8
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
- A rack fitted into a large baking sheet