Oven-Fried Chicken Legs

Oven-Fried Chicken Legs
Photo by Erin Kunkel

Ingredients

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