Oven-Fried Chicken Legs

Oven-Fried Chicken Legs
Photo by Erin Kunkel


  • Kosher salt and freshly ground black pepper
  • 1⁄2 cup vegetable, canola, corn, or safflower oil
  • Freshly squeezed lime juice, to taste
  • Kosher salt
  • 2 to 3 cloves garlic, minced
  • 1⁄2 tsp. paprika
  • 1 tsp. Dijon mustard
  • + 5 more ingredients
    • 1-1⁄2 cups dried homemade breadcrumbs
    • 1 egg yolk
    • 1⁄2 cup extra-virgin olive oil
    • 6 whole chicken legs (2-1⁄2 to 3 lb. total)
    • 1⁄4 tsp. dried thyme

Add the yolk and mustard to a small bowl. Combine the olive oil and vegetable oil in a liquid measuring cup. Add 1 Tbs. of the combined oils to the yolk and mustard and whisk together until an emulsion is formed. Drop by drop, add the remaining oil to the emulsion, whisking constantly. Continue t...

View full recipe at Fine Cooking


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