Oven-Fried Chicken Legs with Polenta Crust

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

Browse more recipes from the Learning Kitchen

Learning Kitchen Recipes




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






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