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Oven-Fried Chicken Legs

Erin Kunkel

Servings: 6

This baked version is just as tasty as the traditional fried chicken (if not more delicious) and far less artery clogging. Coating the chicken legs in homemade aïoli (or even a mock version using store-bought mayonnaise and a touch of garlic) before breading them adds an additional, unique layer of flavor. Varying the type of aïoli—from lime to lemon caper to tomato and hot pepper changes the flavor profile of the chicken entirely. Master this one recipe and you’ll have countless new meals to enjoy.

This recipe is excerpted from Cooking Confidence.


For the lime aïoli

  • 1 egg yolk
  • 1 tsp. Dijon mustard
  • 1⁄2 cup extra-virgin olive oil
  • 1⁄2 cup vegetable, canola, corn, or safflower oil
  • 2 to 3 cloves garlic, minced
  • Freshly squeezed lime juice, to taste
  • Kosher salt

For the oven-fried chicken legs

  • 1-1⁄2 cups dried homemade breadcrumbs
  • Kosher salt and freshly ground black pepper
  • 1⁄4 tsp. dried thyme
  • 1⁄2 tsp. paprika
  • 6 whole chicken legs (2-1⁄2 to 3 lb. total)


Make the lime aïoli

  • Add the yolk and mustard to a small bowl. Combine the olive oil and vegetable oil in a liquid measuring cup. Add 1 Tbs. of the combined oils to the yolk and mustard and whisk together until an emulsion is formed. Drop by drop, add the remaining oil to the emulsion, whisking constantly. Continue to do this, drop by drop, in a steady stream, whisking, until all of the oil has been added. Do not add the oil too quickly, and be sure that the emulsion is homogeneous before adding more oil. Season with garlic, lime juice, and salt.

Make the oven-fried chicken

  • Heat the oven to 350°F.
  • Place the breadcrumbs, 1 tsp. salt, 1 tsp. pepper, thyme, and paprika in a large bowl.
  • Place the lime aïoli in a bowl with the chicken legs and toss to coat. Place the chicken in the bowl with the breadcrumb mixture and coat well. Place the chicken on a lightly greased baking sheet and bake until the juices run clear, about 45 minutes. Remove from the oven and serve immediately.

    cooking confidence book


Rate or Review

Reviews (2 reviews)

  • kathymcl | 11/27/2017

    Crunchy. Can’t taste the spices, garlic (that I used quite a bit of), limes (used 2) or herbs so I would top up with more of all those. Used 3 full legs and they took a ‘good’ hour to cook. I probably wouldn’t use as much oil next time. Baked on rack over cookie sheet covered in parchment, which was a really good idea. We’ll try it again. He loved it!

  • dragonmanmark | 01/17/2014

    One thing not mentioned is that when making the ailoi you can combine all the ingredients and use an emersion blender and mix it in 5 seconds

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