Chicago Mock Chicken Legs Recipe

Name: Chicago Mock Chicken Legs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups meat, minced (leftover is fine); cayenne pepper, to taste; 1 tablespoon bell pepper, seeded and minced; 1 egg, beaten with; 1 tablespoon water; breadcrumbs; White sauce; 4 tablespoons butter; 4 tablespoons flour; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 cup milk

Servings: persons

2 cups meat, minced (leftover is fine)
cayenne pepper, to taste
1 tablespoon bell pepper, seeded and minced
1 egg, beaten with
1 tablespoon water
breadcrumbs
White sauce
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk

1
Melt butter; blend in flour salt and pepper.
2
Add milk gradually, stirring constantly until mixture thickens, then cook about a minute longer.
3
Add the meat to the white sauce followed by the seasonings and bell pepper.
4
Spread on a plate to cool.
5
Shape like chicken legs and insert a wooden skewer.
6
Roll in crumbs, egg, then crumbs again.
7
Fry in deep hot fat (380F) and drain on paper towels.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 cups meat, minced (leftover is fine), cayenne pepper, to taste, 1 tablespoon bell pepper, seeded and minced, 1 egg, beaten with, and more.

Yes, Chicago Mock Chicken Legs 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.

Chicago Mock Chicken Legs

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