Cheesy Chicken Legs Food

CRISPY BAKED CHICKEN LEGS DRUMSTICKS RECIPE

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line a rimmed baking sheet with foil and place an oven safe rack on top. (I use this set, which includes the baking sheet and rack that fits perfectly.)
• Pat the chicken legs dry with paper towels, which will help them get crispy. Arrange the chicken legs on the rack.
• Brush the chicken drumsticks with melted butter. Season with smoked paprika, garlic powder, salt and pepper.
• Bake the chicken legs in the oven for 25 minutes. Flip and bake for another 10-20 minutes, until the internal temperature reaches at least 165 degrees F (74 degrees C).
• Let the chicken rest for 5 minutes before serving.

BRAISED CHICKEN LEGS WITH CHEESY POLENTA AND SAUTEED GREENS

Steps:

• Preheat the broiler.
• Place the lemon and onion slices in a baking pan large enough to hold them in a single layer. Place the chicken on top and sprinkle with the oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle 2 tablespoons olive oil over the chicken. Rub the chicken to coat evenly with seasonings. Place under broiler to lightly brown the chicken skin, 5 to 10 minutes.
• Remove chicken from broiler and set oven temperature to 325 degrees F. Pour the stock and wine into the pan and cover tightly with foil. Braise chicken in the oven until internal temperature reaches 165 degrees F, 30 to 35 minutes. Allow chicken to rest in baking pan, uncovered, for 30 minutes.
• Meanwhile, place a large saucepan over high heat. Add the milk and 3 cups water and bring to a boil. Slowly add the polenta, whisking constantly to prevent lumping. Reduce the heat to low and cook, whisking occasionally to prevent sticking, until polenta is done, approximately 45 minutes. Add the cheese, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Place a large saute pan over medium-high heat. Once the pan is preheated add remaining 2 tablespoons olive oil and the greens. Season lightly with some of the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss with tongs, lowering heat if necessary to prevent burning, until wilted and tender, then check the seasoning and adjust to your taste.
• Preheat the broiler. Remove chicken from roasting pan and place on an ovenproof sheet pan. Remove and discard the onions and lemons. Pour the liquid from the roasting pan into a small saucepan and cook over medium-high heat until reduced to 1 cup. Place chicken in broiler and cook until skin becomes golden and very crispy, 5 to 10 minutes.
• Spoon 3/4 cup polenta onto each of 4 to 6 large plates, then place 1/2 cup greens on top of each followed by a chicken leg. Spoon 2 tablespoons of the reduced chicken cooking liquid over the top of the chicken.

CHEESY CHICKEN LEGS

Steps:

• Preheat the oven to 375°F.
• In the Ziploc bag, combine the bread crumbs, parmesan, salt, pepper, paprika and garlic powder.
• Brush each chicken piece with the olive oil, then drop singly, into the crumb mix in the Ziploc bag and shake well to coat.
• Place each coated chicken piece together on an UNgreased cookie sheet.
• Bake in the preheated 375°F oven for 1 hour or until the chicken is 170° and the juices run clear.
• Variations: This is a hugely versatile recipe, where seasonings are interchangeable depending on the type of cuisine you're aiming for --.
• Make it a little Italian by swapping out the paprika for some italian seasoning; Make it a little Tex-Mex by swapping out the paprika and garlic powder for chili powder and ground cumin -- you get the idea.
• If you're anything like many cooks, you probably have all kinds seasonings lurking in your cupboard; Throw caution to the four winds and experiment a little -- see what you come up with!

CHICKEN LEGS

Steps:

• Set out 3 shallow containers on counter and fill 1 with the flour, 1 with eggs and 1 with Cheerios. Dip each chicken leg to coat in first the flour, shaking off the excess, then the egg, and last the Cheerios. Heat canola oil in pan and place the coated chicken legs side by side in a pan turning to brown evenly. Cook 20 to 25 minutes until legs are cooked through.

TANGY CHICKEN LEGS

Steps:

• In a saucepan combine the first nine ingredients.
• Bring to a boil; reduce heat and simmer uncovered about 45 minutes to an hour, stirring frequently.
• Put chicken in a 13x9 baking dish and cover with sauce. (The sauce tends to get greasy this way, so I prefer grilling or broiling.)
• Bake at 350° for an hour or until juices run clear.
• If grilling, brush chicken with sauce before putting on the grill and brush again every 15 minutes, turning to coat both sides well until chicken juices run clear.

CRISPY BAKED CHICKEN LEGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
• Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).