Spicy Chicken Legs
By
Teresa Jacobson
@foundmyzen
1
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!
Ingredients
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15-18chicken legs, skinned
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COMBINE IN A SHALLOW DISH
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1/4 cplain low-fat yogurt
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2 Tbsphot sauce
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COMBINE IN A SEPARATE SHALLOW DISH
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2 cinstant mashed potato flakes
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3/4 cgrated parmesan cheese
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2 Tbspdried parsley flakes
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1 Tbsppaprika
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3/4 tspgarlic salt
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3/4 tsponion powder
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1/2 tspground black pepper
How to Make Spicy Chicken Legs
- Preheat oven to 375 degrees F. Line 2 shallow cookie sheets (jelly roll pans) with aluminum foil. Coat foil with nonstick spray.
- Rinse chicken legs and pat dry with paper towels. DO NOT SKIP THIS STEP!
- 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!
- Bake in preheated oven for about 50-60 minutes or until golden,crispy, and the juices run clear.
- 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
