Oven Fried Chicken Legs and Thighs
Catherine Cappiello Pappas
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- 8 legs and thighs
- 2 cups milk
- olive oil
- for the coating:
- 1 ½ cups flour
- 1 ½ cups cornmeal
- 1 ½ cups instant potato flakes
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
Set two large bowls; one with the milk and one with all of the ingredients for the coating.
Dip the chicken first in the milk and then in the coating mixture. Get the chicken well covered in the coating.
Place in a baking pan and drizzle lightly with olive oil.
Bake for 50 – 55 minutes; until a beautiful golden color is achieved and the juices run clear from the meat.