1. In a small saucepan over medium
Preheat oven to 425 degrees F.
In a small bowl, combine basil
Preheat oven to 300 degrees.
Dredge chicken legs in the flour.
In a frying
Place chicken legs in a large plastic container and cover with brine for at
Wash and dry chicken legs. Place chicken legs in a non-metallic dish or
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.
Peel and chop the onions and garlic. Wash and dry the chicken legs. Add salt and pepper to taste. Brown chicken in hot oil on both sides. Set aside. Saute briefly the onions and garlic in some oil. Add curry powder, soy sauce and brown sugar; saute, stirring for 1 minute. Add the broth and chicken legs and cook covered for 20 minutes. Stir in coconut cream. Garnish with parsley. Serves 6.
Put chicken legs in a baking dish.
Mix all remaining ingredients. Pour the sauce over chicken legs.
Bake, uncovered, in a preheated oven of 325 F for about 2 hours. If you use boneless chicken breasts, it may be less than 2 hours. I don't remember. Baste a few times with the sauce.
Place the chicken legs in a large resealable plastic bag.
Sprinkle the chicken legs with salt and pepper. Heat the oil in a skillet
Place garlic cloves in crock pot.
Mix spices together in med bowl.
Pour oil into separate med bowl.
Dip chicken legs in oil, then roll around in spice bowl, until chicken is nicely coated in spices.
Place chicken legs in crock pot with garlic cloves surrounding it.
Pour chicken broth over all ingredients.
Cook on Low for 8 hours.
Place chicken legs in a dish; put dish in a steamer.
Steam for 30 minutes.
Cool legs on a rack for 30 minutes.
Heat oil in a pot until hot.
Deep fry legs until golden brown.
Sprinkle salt and ground chinese flower pepper before serving.
Serve hot.
Boil chicken legs in water until fully cooked, retaining at least 2 cups of resulting broth. Remove chicken meat from bones.
Cook rice according to directions, using broth instead of water.
About 5 - 10 mins prior to rice being fully cooked, put chicken meat in pan, adding more broth or water if needed. Stir.
When rice is cooked, stir to mix thoroughly, then serve with vegetable of choice, or salad.
Using center oven rack, preheat oven to 360^F.
Rinse chicken legs, dry,
dium heat.
Season the chicken with salt and pepper
ussels sprouts.
Toss them in a bowl with your olive
Preheat oven to 400 degrees. Place a
Preheat the oven to 400\u00b0F.
Pat the chicken legs dry with paper
Preheat the oven to 400\u00b0F. Place bread, parsley and bacon in food
nto pieces, then place them in a pan with the onions