Crispy Kickin’ BAKED Chicken

INGREDIENTS:
-2-3 Lbs Chicken Legs, Trimmed & Skin Removed
-1 1/4 Cup Whole Wheat Bread, Torn into Small Pieces
-1/2 Cup Parmesan, Finely Shredded
-1/2 Cup Pecans, Chopped
-1/4 Cup White Cornmeal

-2 Eggs
-1/4 Cup Olive Oil
-1 T Milk

-1 T Rosemary
-1 T Thyme
-1 T Basil
-1 t Granulated Garlic Powder
-1 t Onion Powder
-1 t Paprika
-1 t Oregano
-1/2 t Cayenne Pepper
-1/3 t Sugar
-Coarse Salt / Cracked Black Peppercorn, to Taste

-Olive Oil Sprayer

METHOD to the MADNESS:
-Pre-Heat Oven to 352ºF & Line Baking Sheet with Aluminum Foil.

-In Food Processor combine Bread Pieces, Parmesan, Pecans, Cornmeal, & ALL Herbs/Seasonings.
-Pulse for 60-90 Seconds, or until Mixture is fine in texture.
-Pour into a Shallow dish, & Set aside.

-In Mixing Bowl whisk thoroughly Egg, Oil, & Milk.

-With paper towel pat dry Chicken Legs.
-Dip Chicken into Egg/Oil, then dredge through Bread/Pecan Mixture, & Shake gently to remove excess.
-Holding Dredged Chicken Legs over Lined Baking Sheet – Lightly Mist with Olive Oil using Sprayer.
-Lay Chicken over Lined Baking Sheet & Season with additional Salt/Pepper, to taste.
-Repeat for remaining Chicken Legs.
-Bake uncovered, turning once, for 45-60 Minutes, or until Crust is Golden Brown & Chicken cooked through.

-Pull from Oven, allow to rest for 2-3 Minutes.
-To plate, garnish with additional Parmesan/Chopped Parsley, & serve HOT!

Crispy Kickin’ BAKED Chicken – The DREDGING

Crispy Kickin’ BAKED Chicken

Crispy Kickin’ BAKED Chicken