Oven-Fried Chicken Legs with Polenta Crust

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Ingredients

 

¼ cup low fat mayonnaise

¼ cup plain yogurt

1 large egg

1 tsp coarse salt

½ tsp cayenne pepper

½ tsp ground black pepper

2 lbs chicken legs

1 ½ cups instant polenta

1 cup gluten free all-purpose flour

Cooking spray

 

 

 

Directions

 

Preheat the oven to 375 degrees. Coat a large non-stick baking sheet fitted with a rack with cooking spray.

 

Whisk the mayonnaise, yogurt and egg with ½ teaspoon salt and ½ teaspoon of cayenne and black pepper. Add the chicken to the yogurt mixture and turn to coat completely.

 

In a large resealable plastic bag, mix the polenta with the flour, the remaining salt and cayenne. Transfer the chicken to the plastic bag, a few pieces at a time; seal and shake to coat.

 

Arrange the chicken on the baking sheet fitted with a rack and spray lightly with cooking spray. Bake on the middle rack for 28-30 minutes. Set oven on low broil and allow chicken to broil for about 2 minutes per side, until the coat is crispy and the internal temperature of the chicken reaches 165 degrees.

 

Using tongs, transfer chicken to a platter and serve. 

 

Serves 8

 

Nutrition Facts