Spicy Chicken Legs

Teresa Jacobson

By
@foundmyzen

For health reasons, my husband had to become a vegetarian earlier this year. However, it's hard to be an herbivore when you are most DEFINITELY a carnivore! So he is allowed to have meat no more than once per week (if his doctor gives him the green light.)This is one of his FAVORITE requests. I usually buy a package of 15-18 legs and bake them all at once. My two teenagers love to eat the leftovers (if there are any!) They taste like fried chicken with a much healthier approach!


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Comments:

Serves:

15 pcs

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

15-18
chicken legs, skinned

COMBINE IN A SHALLOW DISH

1/4 c
plain low-fat yogurt
2 Tbsp
hot sauce

COMBINE IN A SEPARATE SHALLOW DISH

2 c
instant mashed potato flakes
3/4 c
grated parmesan cheese
2 Tbsp
dried parsley flakes
1 Tbsp
paprika
3/4 tsp
garlic salt
3/4 tsp
onion powder
1/2 tsp
ground black pepper

Directions Step-By-Step

1
Preheat oven to 375 degrees F. Line 2 shallow cookie sheets (jelly roll pans) with aluminum foil. Coat foil with nonstick spray.
2
Rinse chicken legs and pat dry with paper towels. DO NOT SKIP THIS STEP!
3
Dip chicken leg into first the yogurt sauce (you want the leg coated but not layered in yogurt sauce) then into the potato flakes mixture. Place on prepared pans. **Do not crowd the legs or they will take FOREVER to cook and they won't be crispy!
4
Bake in preheated oven for about 50-60 minutes or until golden,crispy, and the juices run clear.
5
Nutritional Info===
128 calories per leg
4.2g fat (1.6g saturated)
45mg cholesterol
174mg sodium
6.3g carbs (0.7g dietary fiber 0.7g sugars)
15.5g protein

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy