Categories: Chicken

Ingredients

• 12 Chicken legs
• 2 cloves garlic,minced
• 4 stems rosemary, roughly chopped and separated
• 4 c. panko
• Salt and pepper
• 2 eggs
• 3 C all purpose flour
• extra virgin olive oil
• lemon wedges

Directions

1. Pre-heat oven to 350 degrees. Put a sheet tray in the oven to pre-heat.

2. Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary, and panko together in a shallow, rimmed dish and season well with salt and pepper. Crush the garlic and the rest of the rosemary with olive oil and salt.

3. Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste.

4. Take the chicken legs one at a time, dredge in flour, then the egg wash and then coat well with the rosemary-garlic panko. You could put the bread crumbs in a large plastic bag and shake the legs in the crumbs inside the bag. Lay the chicken legs out on a tray lined with parchment paper. Refrigerate the legs for about 15 to 20 min. for the breading to set.

5. Remove the hot sheet from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray. spacing them out evenly ( the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 min. Remove the chicken to a serving platter and serve with lemon wedges.

Email to a friend | Print this recipe | Back