FRYING CHICKEN LEGS AND THIGHS RECIPES

Steps:

• Preheat oven to 425 degrees. Spray a 15 1/2" x 10 1/2" baking sheet with cooking spray.
• In a bowl combine bread crumbs, Parmesan cheese, cornmeal, ground red pepper, garlic powder and Old Bay if using. In another bowl beat the egg white and salt together until foamy.
• Dip each thigh in egg, then in the crumb mixture. Place "skin-side" up on baking sheet. Spray thighs lightly with the olive oil cooking spray.
• Bake 35 to 45 minutes or until juices run clear and the coating is crispy.
• Serve garnished with green onions.

Steps:

• Preheat the oven to 425F.
• In a bowl combine: olive oil, lemon juice, garlic, salt, pepper, 1/2 teaspoon of sweet paprika, turmeric, oregano, thyme and cayenne;
• Place the chicken in the oven-safe dish like casserole or cast-iron skillet;
• Pour the mixture over the chicken and rub it on both sides; (This can be done a night before and kept refrigerated before cooking);
• Place the chicken skin side up and sprinkle with the remaining 1/2 teaspoon of sweet paprika (for more intense color); Transfer the casserole to the hot oven.
• Roast the chicken for 40-45 minutes or until the internal temperature reaches 165F;
• After about 20 minutes of roasting, you can add a little pat of butter on each piece of chicken for crispier skin. It is an optional step and can be omitted;
• Once the chicken reaches 165 F remove from the oven and let rest for 5 minutes before serving.