Oven-Fried Chicken Legs with Polenta Crust
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
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.