Skinny Parmesan Legs

Submitted by Derf2440

"Favourite chicken legs,mmmmmm good!! Serve with "Spicy Potato Bumps" 'zaar recipe #38720, and a crunchy green salad."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 4

ingredients

• 12 skinless chicken legs, without thighs
• 1⁄2 cup 2% low-fat milk
• 1⁄2 cup fine breadcrumbs
• 1⁄4 cup finely grated parmesan cheese
• 1 tablespoon italian seasoning
• 1⁄2 teaspoon garlic powder
• 1⁄8 - 1⁄4 teaspoon cayenne pepper
• vegetable oil cooking spray
• 1 dash coarse salt

directions

1. Dry chicken with paper towel.
2. Put chicken into a medium bowl and pour milk over; let stand, stirring occasionally for 15 minutes.
3. Meanwhile; to a zip lock plastic bag, add the bread crumbs, parmesan cheese, Italian seasoning, garlic powder and cayenne pepper, close bag and shake to mix.
4. Take one leg at a time, coated with milk and add to zip lock bag, close bag and massage parmesan mixture on to leg until well coated.
5. Place on veggie sprayed rack of broiler.
6. Repeat until all legs are on broiler rack.
7. Sprinkle any parmesan mixture, left in bag, over chicken on rack.
8. Preheat oven to 350f degrees.
9. Place broiler on middle rack in oven for 30 to 40 minutes, or until brown and crisp.
10. Turn with tongs after the first 15 or 20 minutes.
11. Remove to warm serving platter and sprinkle with course salt to taste.

Reviews

[dale7793]

Another great recipe. I served these with Spicy Potato Bumps as suggested and had a great meal. I liked the results that cooking them on a rack produced. They stay crisp all over. I used skinless chicken drumsticks.

 

[Sharon123]

I made these for my husband for dinner and he enjoyed them. I did have to cook them longer because the legs were so big! Thanks for posting!

 

[COREprojects]

Really liked this! I suggest a few changes. I would use the egg as a previous reviewer suggested to get a little more stickiness and a thicker breading. This is a matter of preference. I would like a little more flavor and may use more cheese than breadcrumbs next time (making them less skinny, again a preference- not what the recipe is designed toward!). Also, I cooked mine at 400, 20 mins each side so that the skin on the legs could crispen. Thanks for posting!

 

[riffraff]

We really like this dish. I had some trouble getting the coating to stick so next time I will use Egg Beaters instead of the milk. Great crunchy coating. Lots of flavor. Cooked ours about an hour to get the pink out. I will make this again. I think boneless skinless breast would work well too with a slight adjustment to the cooking time.