First of all, it's not deep fried, it's baked and these chicken pieces are crispy and tasty!
Makes 6-8 servings
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon garlic powder (or use 1-2 fresh minced garlic cloves)
1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh/dry breadcrumbs
1 handful fresh herbs*, chopped fine
5 whole organic/free-range (it taste a whole lot better) chicken legs, with skin, split to thighs and drums
oil for greasing the pan
In a shallow bowl mix together the mayonnaise, Dijon, and all the spices (omit any spice that you don’t have. It’s Ok) and season with a little salt and pepper.
In a separate bowl, mix the breadcrumbs with the herbs, add 1 teaspoon salt and the pepper.
One at a time, coat each chicken part in the mayonnaise mixture, then dip it in the breadcrumbs mixture, turning to coat. (With the thighs, I only coat the skin side with breadcrumbs since the bottom will get wet from the juices). Place in a container, cover, and store in the fridge for at least one hour.
Preheat oven to 425°F. Coat a baking sheet with a little oil and place the chicken parts in the pan, skin side up. Roast for 30 minutes. Lower temperature to 350 F and continue to roast another 20-30 minutes.
If you have time and you like your chicken falling off the bone, lower the heat more (250-300 F) and keep in the oven another 20-30 minutes.
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon garlic powder (or use 1-2 fresh minced garlic cloves)
1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh/dry breadcrumbs
1 handful fresh herbs*, chopped fine
5 whole organic/free-range (it taste a whole lot better) chicken legs, with skin, split to thighs and drums
oil for greasing the pan
In a shallow bowl mix together the mayonnaise, Dijon, and all the spices (omit any spice that you don’t have. It’s Ok) and season with a little salt and pepper.
In a separate bowl, mix the breadcrumbs with the herbs, add 1 teaspoon salt and the pepper.
One at a time, coat each chicken part in the mayonnaise mixture, then dip it in the breadcrumbs mixture, turning to coat. (With the thighs, I only coat the skin side with breadcrumbs since the bottom will get wet from the juices). Place in a container, cover, and store in the fridge for at least one hour.
Preheat oven to 425°F. Coat a baking sheet with a little oil and place the chicken parts in the pan, skin side up. Roast for 30 minutes. Lower temperature to 350 F and continue to roast another 20-30 minutes.
If you have time and you like your chicken falling off the bone, lower the heat more (250-300 F) and keep in the oven another 20-30 minutes.
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