Fried Chicken Legs in Italian Panko Breading
Featured Pinch Tips Video
- 12 skinless chicken legs
- 1 cup coconut oil
- 1 1/2 cups italian panko crumbs
- pinch of ground pepper
- 1/2 tsp paprika
- 1 tsp mccormick original chicken seasoning
1I always remove the skin from my chicken before cooking. You don't have to remove it, but it is healthier that way. I rinse the chicken legs with cold water, then lay on a plate with paper towels to absorb most of the water. I mix the Panko with the pepper, chicken seasoning, and paprika. I place all of the panko in a large tupperware dish with a cover. I then add the chicken to the tupperware, cover the top and shake till the chicken is evenly coated. I have already begun to heat the coconut oil at medium heat. I place each piece of chicken in the pan, and low fry on each side for about 8 minutes each side. I then cover the frying pan, and fry at medium heat for about 5 minutes each side, to keep the juiciness of the chicken. I then turn the heat up to high and fry on both sides till crispy and the fork comes out easy from the meaty part of the chicken leg. It only takes about 40 minutes total to cook.
2I have previously share my homemade noodle recipe, so you can obtain it from here. But now, I have added a picture.