Twice Baked Chicken Legs
Serves: 10
  • 10 chicken legs
  • ½ cup brown rice 'bread' crumbs
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tbsp milk
  • 1 egg
  • 2 tbsp butter, melted
  1. Preheat oven to 400.
  2. In small bowl combine the brown rice crumbs, salt, pepper, onion powder and oregano.
  3. In another dish add the egg and milk. Whisk together.
  4. Doing one leg at a time, place the egg in the egg mixture and cover.
  5. Hold the leg above the dish for a moment and let the excess drip off.
  6. Place the egg in the dry mixture. Take care to cover the entire leg.
  7. Give a slight shake so the excess falls off.
  8. Place leg in cast iron skillet.
  9. Continue this process until all legs are done.
  10. Discard any unused mixture.
  11. Melt your 2 tbsp of butter and slowly drizzle a little bit over each piece of chicken.
  12. Bake in oven for 20 minutes.
  13. Remove from oven and rearrange in skillet. Your coating should be nice and toasty now and since its not a thick batter you shouldn't lose it when flipping.
  14. Replace skillet back in oven and cook for another 30 minutes.
Recipe by YUM Eating at