Oven-Fried Chicken Legs

Oven-Fried Chicken Legs
Photo by Erin Kunkel


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

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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