|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 1g||5%|
|Total Sugars 5g|
|Vitamin C 4mg||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These whole chicken legs make a delicious and economical meal, and removing the skin from the legs makes them relatively low in fat. The seasoned coating turns out so crispy, you won't miss the skin. Serve with your favorite vegetable side dishes or potatoes and a salad.
4 whole chicken legs
1 1/2 cups buttermilk
3 tablespoons hot sauce, such as Frank's or Texas Pete
1 1/2 tablespoons unsalted butter, for the pan
1 cup all-purpose flour
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 tablespoon unsalted butter, melted, for drizzling over the chicken
Steps to Make It
Remove the skin from the chicken legs and cut away any visible fat. Using a small sharp knife, prick the chicken pieces in several places.
Put the buttermilk and hot sauce in a large covered container or heavy-duty food storage bag. Add the chicken legs to the container or bag and turn to coat thoroughly. Cover or seal and refrigerate for 2 to 4 hours.
Heat the oven to 425 F. Line a rimmed baking sheet (such as a jelly roll pan or a 13 x 9-inch pan) with nonstick or regular foil. Grease the pan generously with butter, about 1 to 1 1/2 tablespoons. The butter helps to crisp the coating on the chicken.
Put the flour, paprika, salt, pepper, and garlic powder in a wide shallow bowl. Mix to blend thoroughly.
Take each chicken leg out of the buttermilk mixture and let excess drip off. Coat with the flour mixture and place in the prepared pan. Repeat with the remaining chicken legs then drizzle each leg with some of the melted butter.
Bake for 25 minutes, then turn the chicken pieces. Bake for 20 minutes longer. The chicken juices should run clear when pricked with a fork. If using a food thermometer, the chicken should register at least 165 F.
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