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
- 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
- paprika
- 3/4 tsp
- garlic salt
- 3/4 tsp
- onion powder
- 1/2 tsp
- ground black pepper
COMBINE IN A SHALLOW DISH
COMBINE IN A SEPARATE SHALLOW DISH
How to Make Spicy Chicken Legs
- 1Preheat oven to 375 degrees F. Line 2 shallow cookie sheets (jelly roll pans) with aluminum foil. Coat foil with nonstick spray.
- 2Rinse chicken legs and pat dry with paper towels. DO NOT SKIP THIS STEP!
- 3Dip 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!
- 4Bake in preheated oven for about 50-60 minutes or until golden,crispy, and the juices run clear.
- 5Nutritional 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
