Try this OVEN-FRIED CHICKEN LEGS recipe, or contribute your own.
Suggest a better descriptionTHE INGREDIENTS LIST:
12 chicken drumsticks.
2 Tbsp.Of extra virgin olive oil.
Oil spray.
THESE ARE THE SEASONING NEEDED FOR THE CHICKEN:
3 Tsp.Of garlic powder.
3 Tsp.Of onion powder.
5 Tsp.Of smoked paprika.
2 Tsp.Of black pepper.
1 1/2 Tsp.Of kosher salt.
4 1/2 Tbsp.Of plain/all-purpose flour.
3 Tsp.Of baking powder.
PREPARATION:
1st Step
Heat the oven to 200 degrees Celsius (around 390 degrees Fahrenheit). First, line a baking sheet with foil, and then set a rack on the foil-lined baking sheet. This will help the bottom of the drumsticks get crispy.
2nd Step
In a small bowl, combine all of the ingredients for the Seasoning. Put the drumsticks in the olive oil and toss them around. To cover as much of the flesh as possible with the skin, each drumstick should have its skin stretched and twisted.
3rd Step
Coat a drumstick in the Seasoning, then remove as much of the excess as possible by shaking it. Position yourself on the rack. It should be done again with the remaining drumsticks.
4th Step
Put on a heavy coat of oil spray on the legs. Bake for thirty minutes, turning the pan halfway through the cooking time.
5th Step
After increasing the temperature of the oven to 220 degrees Celsius (430 degrees Fahrenheit) continue baking the chicken for another 15 minutes, or until the skin is crispy.
Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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