Ingredients for Baked Chicken Legs Mexican Style
- 2 large eggs
- 1 cup green chile salsa
- 1 teaspoon salt
- 1 1/2 cups fine dry breadcrumbs
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic salt
- 1 teaspoon dried oregano
- 8 chicken leg quarters (about 3 1/2 lbs)
- 4 tablespoons butter (1/2 stick)
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How to Make Baked Chicken Legs Mexican Style
- Preheat oven to 400°F (200°C).
- In a shallow bowl, whisk together 2 large eggs, 1 cup salsa, and 1 teaspoon salt until well combined.
- In a separate shallow bowl, combine 1 ½ cups bread crumbs, 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon garlic salt, and 1 teaspoon dried oregano.
- Dip each chicken leg into the egg mixture, ensuring it's fully coated. Then, dredge in the breadcrumb mixture, pressing gently to adhere.
- Repeat steps 3 and 4 for each chicken leg for double the flavor and crispiness.
- In a shallow, rimmed baking pan, melt 4 tablespoons (½ stick) of butter in the preheated oven for about 2-3 minutes.
- Remove the pan from the oven. Arrange the breaded chicken legs in the pan, skin-side up. Spoon any remaining melted butter over the chicken.
- Bake uncovered for 50-60 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the juices run clear. If browning too quickly, loosely tent with foil.
- Once cooked, transfer the chicken legs to a warm platter and serve immediately.
- For easy transport to a potluck, keep chicken insulated in a warm container.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
7g
Fat
66g
Carbs
6g
