Baked Chicken Legs, Mexican Style

From the Sunset Potluck Cookbook. I love baked chicken recipes! And I especially like to collect recipes which call for those leg and thigh pieces, because those are always cheaper than most cuts of chicken. The recipe recommends serving with guacamole or a squeeze of lime juice.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 2  eggs
• 1⁄3 cup green chili salsa or 1⁄3 cup  taco sauce
• 1⁄4 teaspoon salt
• 1 1⁄4 cups  fine dry breadcrumbs
• 1 1⁄2 teaspoons chili powder
• 1 1⁄2 teaspoons ground cumin
• 1  teaspoon  garlic salt
• 1⁄2 teaspoon dry oregano
• 3 -3 1⁄2 lbs  whole chicken legs-thighs, attached (6-8)
• 6  tablespoons butter or 6  tablespoons margarine

Directions

1. In a shallow bowl, beat eggs, salsa, and salt until blended.
2. In another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt and oregano.
3. Dip chicken into egg mixture and roll in crumb mixture.
4. Repeat both steps 1 more time.
5. In a shallow rimmed baking pan, melt butter as oven preheats to 400.
6. Remove pan from oven.
7. Add chicken, turn to coat with butter and arrange skin side up.
8. Bake, uncovered, until meat near thighbone is no longer pink when slashed (40-45 minutes). Transfer chicken to a warm platter.
9. Insulate to transport hot.