Easy Lemon-Pepper Chicken Legs

It’s game day and you don’t have anything prepared for the 3:00 pm kickoff! Need an easy, delicious crowd-pleaser? Well you’re in luck. This recipe is so fool-proof, even my husband can execute each step precisely. And he has been known to burn a grilled cheese or two.

Chicken wings can be also be used with this recipe. We just prefer chicken legs in our house. They are always so juicy and fill everyone’s belly. And instead of frying these bad boys, I get each leg good and battered, sit them on a baking rack and cook in the oven. Easy, peasey.

Serve yourself a refreshing Apple-Cider Bourbon to relax after working up a sweat in the kitchen. Opening and closing the oven can get tiring!

INGREDIENTS:

2-3 lbs. chicken drumsticks
1/2 cup flour
1/2 cup vegetable oil (for extra flavor, see note**)
2 tbsp lemon pepper seasoning
1 tsp chili powder
1/2 cup bread crumbs (original/unflavored)
1 tbsp salt
1 tsp ground black pepper
non-stick cooking spray
** SIDE NOTE: Melted butter is a more flavorful option, rather than vegetable oil.  It’s slightly more work, but nothing you can’t handle. You’ll need about 8 tbsp of salted butter. And no… butter in a tub is not the same.

INSTRUCTIONS:

Prep ingredients-

1. Line paper towels on baking sheet or flat surface. Set chicken legs on paper towels and pat dry. Season with salt and pepper. Set to the side.

2. Preheat oven to 375°

3. Line another baking sheet with foil. Place baking rack on sheet, then spray with non-stick cooking oil.

4. In a small bowl, pour in vegetable oil. (** for those using butter, see note below) Set to the side

5. In a deep bowl or dish, pour in flour and set to the side.

6. In another larger bowl, mix lemon pepper, breadcrumbs, chili powder.

** Take 8 tbsp of butter, slice in half. Place in Microwave safe dish. If butter is at room temperature, cook for about 15 seconds. If butter is straight from the refrigerator, set timer for 30-40 seconds. Set to the side.

Set up assembly line-
Chicken –> Flour –> Oil with basting brush –> Seasoning –> Baking rack

Processed with Snapseed.
Prep the assembly line

Taking 1 leg at a time, lightly coat with flour.

Then brush the entire chicken surface with oil or butter.

Transfer to bread crumb mix and firmly press chicken on each side. Ensure the surface is completely covered, then place on baking sheet.

**SIDE NOTE: You can also dip each chicken leg into a bowl of the oil or melted butter. It’s a little messier, but much quicker. Chef’s choice.

Repeat until baking sheet is full. Depending on size of chicken, alternate in a “head to foot” way. You want about 1 inch between each leg/wing.

Dip brush in oil and drizzle over each chicken leg.

Place in oven, on middle oven rack, and cook for 30 minutes.

Turn up oven to 415 and place baking sheet on top oven rack.

Cook for an additional 15 minutes.

Let sit for 5 minutes before serving.

Processed with Snapseed.
Processed with Snapseed.
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