Baked Chicken Legs, Mexican Style Recipe

Name: Baked Chicken Legs, Mexican Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1/3 cup green chili salsa or 1/3 cup taco sauce; 1/4 teaspoon salt; 1 1/4 cups fine dry breadcrumbs; 1 1/2 teaspoons chili powder; 1 1/2 teaspoons ground cumin; 1 teaspoon garlic salt; 1/2 teaspoon dry oregano; 3 - 3 1/2 lbs whole chicken legs-thighs, attached (6-8); 6 tablespoons butter or 6 tablespoons margarine

Servings: persons

1
In a shallow bowl, beat eggs, salsa, and salt until blended.
2
In another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt and oregano.
3
Dip chicken into egg mixture and roll in crumb mixture.
4
Repeat both steps 1 more time.
5
In a shallow rimmed baking pan, melt butter as oven preheats to 400.
6
Remove pan from oven.
7
Add chicken, turn to coat with butter and arrange skin side up.
8
Bake, uncovered, until meat near thighbone is no longer pink when slashed (40-45 minutes). Transfer chicken to a warm platter.
9
Insulate to transport hot.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, 1/3 cup green chili salsa or 1/3 cup taco sauce, 1/4 teaspoon salt, 1 1/4 cups fine dry breadcrumbs, and more.

Yes, Baked Chicken Legs, Mexican Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken Legs, Mexican Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions