Budget-friendly chicken leg quarters are baked to perfection with a crunchy cornflake coating. Serve these tasty chicken legs with macaroni and cheese or potatoes for a satisfying everyday family meal. Feel free to remove the skin from the chicken before dipping in the sour cream, and light sour cream may be used.
- 6 to 8 whole chicken leg quarters (chicken legs with thighs)
- Salt and pepper
- 1 1/2 cups sour cream, light
- 2 cups finely crushed corn flakes
- 1 teaspoon Cajun or Creole seasoning
- 1 teaspoon dried parsley flakes
Preheat oven to 350 F. Line a 9 x 13-inch baking dish with nonstick foil or spray with nonstick cooking spray.
Remove excess fat from the chicken legs and remove the skin, if desired. Lightly sprinkle with salt and pepper. Generously coat the chicken legs with the sour cream.
Put crushed cornflake crumbs in a pie plate or shallow wide bowl and add the Cajun or Creole seasoning and parsley.
Dip the coated chicken pieces in the seasoned crumbs.
Place coated chicken in the prepared baking dish.
Drizzle the chicken pieces with melted butter and bake for about 1 hour or until the meat registers at least 165 F (74 C), the minimum safe temperature for chicken. Use an instant-read thermometer inserted into the thickest part of the chicken (not touching bone) to be sure it's thoroughly cooked.