Oven-Fried Chicken Legs

Oven-Fried Chicken Legs
Photo by Erin Kunkel


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

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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