Spicy Chicken Legs

Teresa Jacobson


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!


★★★★★ 3 votes

15 pcs
30 Min
1 Hr


  • 15-18
    chicken legs, skinned

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

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

How to Make Spicy Chicken Legs


  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

Printable Recipe Card

About Spicy Chicken Legs

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

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