Surprise, surprise…another Tyler Florence recipe! These chicken legs were wonderful – super crispy, very moist and quite flavorful.
I do not own a mortar and pestle, yet, so I’m sure the garlic and rosemary could have been more powerful, but I really enjoyed the milder flavor (as rosemary isn’t one of my favorite herbs).
Note: The cooled chicken makes awesome chicken salad the next day!
12 Chicken legs
2 Cloves garlic, minced
4 Stems rosemary, leaves picked and roughly chopped
4C. Panko bread crumbs
Kosher salt and freshly ground black pepper
3C. All-purpose flour
Extra-virgin olive oil
Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.
Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.
Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.
Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.
Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly. Roast until the chicken legs are golden and crispy, about 35 to 40 minutes. Remove the chicken from the oven to a serving platter.
Husband Rating – 3.5 out of 5 – Crispy and juicy! Could be garlic-ier.