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Health Information Library Recipes Crispy baked chicken legs

Crispy baked chicken legs

Nutrition Facts

Serving Size 2 legs
Calories 306

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 2 g
Total fat 10 g
Sodium 548 mg
Dietary fiber 3 g
Protein 43 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Make these chicken legs ahead of time to allow the marinade to add flavor.

Ingredients

(Serves 5)
  • 1/2 cup low-fat buttermilk
  • 1/4 cup Dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon hot sauce
  • 10 legs, skin removed (trimmed drumsticks)
  • Olive oil cooking spray
  • 1/2 cup whole-wheat flour
  • 1/4 cup ground flaxseed
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon baking powder
  • 2 tablespoons chopped fresh sage
  • Freshly ground pepper, to taste

Directions

Heat oven to 425 F.

Add buttermilk, mustard, garlic and hot sauce into a gallon-size sealable plastic bag and mix until well-blended. Add chicken, seal the bag and turn to coat. Let chicken marinate in the refrigerator for at least 30 minutes or up to 8 hours.

Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Place flour, ground flaxseed, paprika, thyme, baking powder, sage and pepper in a gallon-size sealable plastic bag and mix until well-blended. Remove chicken legs from marinade. Place one or two pieces of chicken at a time in the bag containing the flour mixture and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.

Bake the chicken until it is golden brown and the internal temperature is 165 F, about 40 to 50 minutes.

Last Updated: March 15th, 2016