1 tsp each oregano, paprika, onion salt, celery salt, sage, basil and marjoram
2 cups panko bread crumbs
2 egg whites
1 cup milk
1 cup buttermilk
2 cups all purpose flour
salt and pepper
olive oil
Instructions
Soak chicken in buttermilk overnight.
Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat. Mix the garlic, panko and seasonings together in a shallow rimmed dish. Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.
Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.
Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes or until chicken reaches 180 degrees internally.
Originally Submitted
9/19/2010
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