Recipe by Irmgard
Recently I was told by my doctor that I have high cholesterol, so I have been on a search for recipes that are low in fat but still tasty. This recipe, created by Bonnie Stern, fills the bill.
Top Review by RonaNZ
Chicken legs were on special at my supermarket so I bought several packs, ending up with 9 drumsticks and 9 thighs. I increased this recipe to 9 servings and the amount of breadcrumb mix was just right. These cooked up nicely, the crumb mix going nice and crispy and very tasty! I had some cold the next day for lunch and froze the remainder. Cold was good too. Defrosted in the microwave a couple of weeks later for 18 minutes on my defrost setting. It defrosted well but then I cooked it on high for a couple of minutes and ruined it. The crumb coating went all soggy and the chicken took on that cooked-in-the-microwave taste. I think I should have put them in the oven to reheat. I think it would be good cold as well. I'm going to take them out of the freezer the night before and put in my lunchbox the next time. A great once a month cooking (OAMC) project and handy to have in the freezer. Made for the OAMC freezer tag game.
- 1⁄2 cup orange juice
- 2 garlic cloves, minced
- 12 chicken pieces, skin removed
- 1 cup dry breadcrumbs
- 2 tablespoons cornmeal
- 1 tablespoon paprika
- 1 tablespoon granulated sugar
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1⁄2 teaspoon cayenne (optional)
- 1⁄2 teaspoon ground cumin
Directions See How It's Made
- In a large bowl, combine the orange juice and garlic.
- Toss the chicken in the mixture and marinate for 10 minutes.
- Shake off excess liquid.
- Meanwhile, in a clean plastic bag, combine the breadcrumbs, cornmeal, paprika, sugar, chili powder, salt, mustard, cayenne and cumin.
- Add the chicken to the plastic bag and shake in the seasoned breadcrumbs until coated.
- Place on a non-stick or parchment-lined baking sheet.
- Bake in a preheated 350 degree F oven for 40 to 45 minutes or until cooked through, brown and crisp.