I have picky eaters and lately a house full of their firends. Who knew girls had such appetities! I have to cook food that's quick, easy and handy for them to pick up and eat on the go. A sure hit is always chicken legs! The blend of seasongs really compliments the true flavor of the chicken. Besides, when you're feeding a full house of teenagers, large packs of chicken legs are always kind to your wallet.
Oh! Don't forget, they’re totally delicious!
Wash 12 chicken legs and pat dry with a paper towel. In a small bowl, crush together 2 cloves of minced garlic, 4 teaspoons dried rosemary, Kosher salt and a splash of olive oil. Pour this mixture into a shallow dish and mix together with 3 cups of panko crumbs. Re-season with salt and pepper to taste.
In another shallow dish, whisk together 2 eggs, 1-1/2 cups of milk and salt and pepper to taste. In a third shallow dish add 1-1/2 cups of flour seasoned with salt and pepper. (I added in a little cayenne too.)
One at a time, dredge the chicken legs through the flour, then the egg wash, then the seasoned panko crumbs. Place the coated chicken legs on a tray lined with parchment paper. Refrigerate the chicken for 30 minutes. Preheat oven to 400 degrees.
Place chicken on a foil lined baking sheet (spray foil with non-stick cooking spray). Drizzle olive oil over the chicken and place in a 400 degree oven and bake for 40 to 45 minutes.
Crunky or crunchy...they won't last long!