Cornmeal Crusted Chicken Legs
Crispy, flavorful, and irresistibly golden, these Cornmeal Crusted Chicken Legs are a guaranteed hit for dinner! Coated in a perfectly seasoned blend of cornmeal, smoked paprika, garlic powder, and thyme, each bite delivers a delightful crunch and smoky depth of flavor. A quick pan-sear locks in the juiciness, while the oven finishes the chicken to perfection with a crispy, golden coating. Ideal for busy weeknights or casual gatherings, this recipe requires just 15 minutes of prep and delivers satisfying results in under an hour. Serve these delectable chicken legs with creamy mashed potatoes, tangy coleslaw, or a crisp green salad for a meal that’s sure to delight the whole family. Perfectly crispy chicken legs have never been this easy!
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Recipe Information
Ingredients
- 4 pieces Chicken legs
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 0.25 cup Vegetable oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
In a shallow dish, combine the cornmeal, flour, smoked paprika, garlic powder, dried thyme, salt, and black pepper. Mix well to ensure the seasoning is distributed evenly.
In another bowl, whisk together the eggs and milk until fully combined.
Pat the chicken legs dry with paper towels to help the coating adhere better.
Dip each chicken leg into the egg mixture, ensuring it's well coated. Allow any excess egg mixture to drip off.
Roll the chicken leg in the cornmeal mixture, pressing gently to ensure the coating sticks. Shake off any excess.
Heat the vegetable oil in a large skillet over medium heat. Once hot, sear the chicken legs for about 2-3 minutes on each side, or until the crust is golden and crisp. You may need to do this in batches depending on the size of your skillet.
Transfer the seared chicken legs to the prepared baking sheet. Arrange them in a single layer with a bit of space between each piece.
Bake in the preheated oven for 30-35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the coating is crispy and golden.
Remove the chicken legs from the oven and allow them to rest for 5 minutes before serving.
Serve hot with your favorite sides, such as mashed potatoes, coleslaw, or a fresh green salad.
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 3.4 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 169 mg | 13% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1526 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
