Heat oven to 375*F. In a small cup or bowl, combine egg white and milk. Combine cereal, cornmeal, and seasonings in a small zippered plastic bag.
Dip chicken legs into egg white and milk, then drop into plastic bag and shake to coat.
Bake chicken legs in nonstick baking dish for 25 minutes. Turn and bake an additional 7 to 10 minutes or until done.
For an extra-crispy version, use cracker crumbs instead of cereal. This coating is great on fish, too.
Mix all liquids: tea, grapefruit juice, corn syrup and oil together, put in blender with ginger and blend. place this liquid in ziplock bag with the chicken and marinate 1 hour.
mix all remaining spices together well*. add to chicken and marinade. allow to marinade for another hour.
* if you like really spicy food, save some of the spice mixture and sprinkle on chicken right before roasting.
preheat oven to 350 degrees and bake chicken legs on a rack over cookie sheet or roasting pan for 45-60 minutes.
o 360^F.
Rinse chicken legs, dry, and remove skin.
our taste.
Wash your chicken legs and pat them dry.
baking sheet. Rinse the chicken legs and pat dry.
Melt
ook over a medium heat for about 10 mins. Next, add
he chicken and toss until well coated. Allow to marinate for 15
Wash the chicken legs and remove the skin. The
00\u00b0F.
Pat the chicken legs dry with paper towels. Trim
75F.
2. Place the chicken legs in a large mixing bowl
o 300 degrees.
Dredge chicken legs in the flour.
In
gs and add chicken.
Chill and marinade for at least 4
ven to 350F
Put chicken legs, skin side up, on a
Preheat oven to 375 degrees F.
In a large aluminum foiled roasting pan, place 1 tbsp olive oil.
Add chicken legs side by side and drizzle the rest of the oil and the spices on top of the chicken.
Place zucchini, squash, onion, garlic, and tomato around the chicken legs (you can place the vegetables underneath and above the legs if they don't fit.
Cover all with the tomato pasta sauce evenly.
Bake for 40-50 minutes until chicken juice runs clear.
at dry prick the chicken with a fork.
Carinate
Wash and dry chicken legs. Place chicken legs in a non-metallic dish
ixture over medium heat, stirring, for 1 minute. Stir in cocoa
o coat well.
Season chicken legs in a large bowl, with
Rinse chicken under cold water and pat
Place the chicken legs in a large resealable plastic