Devilish Chicken Legs Recipes

DEVILED CHICKEN LEGS

Steps:

• Preheat broiler.
• Make a cut at the joint of each chicken leg quarter about 1/2 through to speed up cooking. Season pieces with salt and pepper. Place the butter in a shallow baking dish large enough to hold the chicken pieces in a single layer. Melt under the broiler, then remove from the oven. Place chicken in pan and turn to coat all pieces with the melted butter.
• Arrange chicken skin side up. Cook under broiler about 7 minutes on each side. Baste the chicken with the butter.
• Combine the mustard, 1 tablespoon wine, and cayenne. Brush over chicken and sprinkle 1 tablespoon bread crumbs over chicken. Reduce heat to 450 degrees F. Bake chicken 10 minutes.
• Turn chicken and baste with remaining mustard mixture and sprinkle with remaining bread crumbs. Bake another 15 minutes. Remove chicken pieces to a serving platter. Add remaining wine to pan and stir to loosen any particles stuck to the bottom. Add parsley and spoon sauce over chicken.

DEVILISH CHICKEN LEGS

Steps:

• In a large bowl, whisk together the mustard, yogurt and hot sauce. Add the chicken, turning to coat, and let stand at room temperature for 30 minutes (or cover and refrigerate for up to 12 hours).
• Position a rack in the upper third of the oven and preheat to 400°F Line a baking sheet with parchment and grease with 2 tablespoons olive oil.
• In a large bowl, toss together the panko, italian seasoning, 1 teaspoon of salt and 1/4 teaspoon of pepper. Working with 1 chicken piece at a time, coat in the panko mixture and transfer to the prepared baking sheet. Drizzle with the remaining 2 tablespoons olive oil, then bake until golden and cooked through, about 40 minutes. Serve with the carrot sticks.

DEVILED DRUMSTICKS

Steps:

• Mix the mustard powder with half the salt, pepper, cayenne and paprika, the curry powder and French mustard and work to a paste.
• Add half the butter and work until smooth.
• Make 4 slits down the length of each chicken leg and spread a little of the devil mixture into each.
• Season the flour with the remaining salt, pepper, cayenne and paprika.
• Use to dust the chicken legs.
• Melt the remaining butter and brush over each leg.
• Place under a preheated hot broiler and broil the joints for 6 minutes, turning to brown on all sides.
• Baste with the pan juices once or twice.
• Serve the chicken legs at once on strips of hot buttered toast.

DEVILED CHICKEN

Steps:

• Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.

DEVILED CHICKEN LEGS

Steps:

• Preheat the oven to 425 degrees.
• Sprinkle the chicken legs with salt and pepper.
• In a baking dish large enough to hold the legs in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the legs, skin side down, in the oven. Bake for 15 minutes.
• Meanwhile, blend the mustard and chicken broth in a small bowl with a whisk. In another small bowl blend well the shallots, garlic and bread crumbs, plus 2 tablespoons parsley. Set aside.
• Loosen the chicken from the pan with a fork or spatula. Then with a pastry brush, brush the chicken on both sides with the mustard mixture. Arrange the legs skin side up, return them to the oven, and bake for 10 minutes more.
• Sprinkle the chicken evenly with the shallot mixture. Reduce the heat to 400 degrees, and bake for 10 minutes longer or until lightly browned. Sprinkle with the remaining parsley.Serve immediately.