Get Crunked Chicken Legs

While on the never ending quest of coming up with another chicken recipe, I got crunked.  It's a LONG story, but go to Youtube and search New Orleans Saints Crunk and you'll feel the love I'm feeling.  Well, I don’t know about the whole “love” business, but I do know that that this recipe has made the "rotation" at our house.

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!