Cornmeal Crusted Chicken Legs – a delicious recipe with cornmeal, breadcrumbs, cayenne pepper, salt, chicken, Dijon mustard. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 400F (200C).
2
Combine the cornmeal, breadcrumbs (or crushed cornflakes)cayenne, salt and pepper in a shallow sided dish.
3
Brush the chicken all over wth the mustard.
4
Place the chicken in the crust mixture and pat the mixture onto the chicken to coat it on all sides.
5
Set on a baking sheet skin side down and bake for 20 minutes.
6
Turn the pieces over and bake for 15 minutes more.
7
Drizzle the top of the chicken with honey and bake for 10-15 more, or until cooked through.
8
*For a calorie reduced version of this dish, remove the skin from the chicken before coating.
9
** I made this tonight using boneless, skinless chicken breasts, it was really tasty -- just decrease the cooking time.
443
kcal
Calories
6
g
Fat
64
g
Carbs
36
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup cornmeal, 3/4 cup breadcrumbs (or crushed cornflakes if you want a crunchier crust), 1 pinch cayenne pepper, salt & freshly ground black pepper, and more.
Yes, Cornmeal Crusted 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.
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