INGREDIENTS
10 chicken legs
½ cup brown rice 'bread' crumbs
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp oregano
1 tbsp milk
1 egg
2 tbsp butter, melted
DIRECTIONS
- Preheat oven to 400.
- In small bowl combine the brown rice crumbs, salt, pepper, onion powder and oregano.
- In another dish add the egg and milk. Whisk together.
- Doing one leg at a time, place the egg in the egg mixture and cover.
- Hold the leg above the dish for a moment and let the excess drip off.
- Place the egg in the dry mixture. Take care to cover the entire leg.
- Give a slight shake so the excess falls off.
- Place leg on baking pan.
- Continue this process until all legs are done.
- Discard any unused mixture.
- Melt your 2 tbsp of butter and slowly drizzle a little bit over each piece of chicken.
- Bake in oven for 20 minutes.
- Remove from oven and rearrange in pan. Your coating should be nice and toasty now and since its not a thick batter you shouldn't lose it when flipping.
- Replace pan back in oven and cook for another 30 minutes.
Source : Yum Eating
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