We had these chicken legs for dinner last night, and they were SO yummy! Crunchy and nutty and juicy, and easy to make, too. Big hit! (Well,...
We had these chicken legs for dinner last night, and they were SO yummy! Crunchy and nutty and juicy, and easy to make, too. Big hit! (Well, not with MY picky kids, but maybe with yours. Or without kids.) They're gluten free as long as you make sure your cornflakes are.
Crunchy Nutty Chicken legs
serves 4
10 chicken legs
50 g almonds
50 g hazelnuts
100 ml cornflakes
salt
ancho chili
2 eggs
Finely chop almonds and hazelnuts, and finely crush the cornflakes. Combine these, and season with salt and ancho chili powder.
In another bowl, whisk the eggs.
Take each leg by the "handle". Dip in the eggs, and coat well with the crumbing. Place on a lined baking sheet.
Bake at 175� for about 40 minutes. My oven is a convection oven. If yours is not it might need to be a little bit hotter, but make sure the nuts don't burn.
We served this with potatoes, and a simple but tasty salad that had tomatoes, feta cheese, kalamata olives, red onion, cucumber, lime juice, lime zest, olive oil, black pepper and basil. No recipe needed, I'm sure.
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