Crispy Parmesan Chicken Legs |
| Name: |
Kimberly Hubbard |
| Base: |
Fort Lewis |
| Recipe: |
Crispy Parmesan Chicken Legs
Finger foods are not just for kids. Serve this crispy chicken warm, or chill and pack for lunches or a picnic.
1/2 cup grated fresh Parmesan cheese, divided
1/4 cup low carb Bake Mix
1/2 teaspoon freshly ground black pepper
3 pounds chicken legs, cut into drumstick and thigh pieces
1 cup low carb Seasoned Bread Crumbs
2 eggs
vegetable oil for frying
1. Combine half the cheese, bake mix and pepper on a plate. Press chicken into mixture to coat. In a shallow bowl, combine remaining Parmesan mixture with breadcrumbs. Beat eggs with a fork in a shallow bowl.
2. In batches, coat chicken pieces with egg and then with crumb mixture. Place on a rack to dry for 15 minutes.
3. Heat oven to 250° F. Heat 1/2 oil in large skillet over medium heat to 325° F. Fry half of the chicken, skin-side-down, covered, 10 minutes, until rich golden brown on one side. Turn over pieces and cook uncovered 10-12 minutes more, until rich golden brown. Place cooked chicken in oven, on a rack set over a baking sheet while cooking remaining chicken.
|
| |
|
|
