Baked Chicken Legs Mexican Style Recipes
BAKED CHICKEN LEGS, MEXICAN STYLE
From the Sunset Potluck Cookbook. I love baked chicken recipes! And I especially like to collect recipes which call for those leg and thigh pieces, because those are always cheaper than most cuts of chicken. The recipe recommends serving with guacamole or a squeeze of lime juice.
Provided by Recipe Junkie
Categories Chicken Thigh & Leg
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow bowl, beat eggs, salsa, and salt until blended.
- In another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt and oregano.
- Dip chicken into egg mixture and roll in crumb mixture.
- Repeat both steps 1 more time.
- In a shallow rimmed baking pan, melt butter as oven preheats to 400.
- Remove pan from oven.
- Add chicken, turn to coat with butter and arrange skin side up.
- Bake, uncovered, until meat near thighbone is no longer pink when slashed (40-45 minutes). Transfer chicken to a warm platter.
- Insulate to transport hot.
CRISPY BAKED CHICKEN LEGS
Crispy baked chicken legs inspired by my daughter, Ivy. This is fast and easy.
Provided by Fernandes
Time 50m
Yield 8
Number Of Ingredients 6
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).
Nutrition Facts : Calories 303.4 calories, Carbohydrate 2.2 g, Cholesterol 142.9 mg, Fat 13.2 g, Fiber 0.9 g, Protein 42 g, SaturatedFat 3.5 g, Sodium 700.8 mg, Sugar 0.5 g
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