Oven-Fried Chicken Legs

Oven-Fried Chicken Legs
Photo by Erin Kunkel


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

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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