Crispy Baked Rosemary-Garlic Chicken Legs
Show: Tyler's Ultimate
Episode: Baked Rosemary-Garlic Chicken Legs
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Average Rating:
Total Reviews: 82
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By drmames
Washingtn, D.C....
on February 28, 2010
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My family could not believe how great this tasted! The chicken did take about an hour to cook, but the coating was crispy and the meat was juicy. We had a LOT of the flour, egg, and panko mixtures left over so used it the next night on salmon -- still delicious! Will be making again and again.
By smundy22
Baton Rouge, LA
on February 19, 2010
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I make lots of food network recipies and this one was probably the worst so far. The panko breadcrumbs did not crisp up and the cooking time was not long enough. I would not recommend this at all.
By syke9_12591037
on February 09, 2010
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I used all chicken parts instead of just legs to give variety and it was absolutely delicious. I will definitely make this recipe again. We loved it!!
By kellypearson333...
ANOKA, 63
on February 08, 2010
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I made this recipe and as an amateur cook it turned out excellent the first try.
However, next time I'm trying with chicken breast to yield more meat per bite.
This recipe gave me a reason to buy a mortar and pestle.
By di_10795703
on February 08, 2010
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I made some alterations, instead of putting the olive oil with garlic and salt on the pan, I put it in the bowl and dipped the chicken in it after it was done like a sauce- healthy and delicious yum
By mbodecker_11836849
Cheektowaga, NY
on February 01, 2010
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My four year old son Patrick and I prepared this chicken for dinner today. Not only did we have a blast making it, but it was very easy and tasty too. I think I will try this breading on some pounded chicken breasts too. Great crunchy coating.....I like the fact that Tyler found a way to make the coating crunchy and cripsy without having to fry anything. Fantastic!
By eunicegrace_102...
pacifica, CA
on January 30, 2010
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This recipe is excellent. We tried it first with chicken legs, then chicken thighs. Both turned out wonderful. The farmer's pasta is a perfect accompaniment.
Tyler, your recipes are the best - thank you!
By hgilwilson_11761192
Fort Collins, CO
on January 29, 2010
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Did not have everything available, so made substitues. Used skinless breast and dried rosemary. Was very satisfied. Watch temp and don't overcook the breast,they cook faster then legs.Gil Wilson, Ft. Collins, Co.
By lindasue17_11595854
MAHOPAC, NY
on January 28, 2010
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THE CHICKEN LEGS WERE GOOD BUT I COULD NOT GET MINE TO CRISP UP.AFTER AN HR ON 350 I DRIZZLED MORE OIL ON TOP OF LEGS.I KNOW BY READING THE REVIEWS MOSTLY EVERYONE'S CHICKEN WAS CRISP I DON'T KNOW WHY MINE WAS NOT.WILL TRY AGAIN IN HIGHER TEMP.
LINDA
NY
By s2bf_6770314
San Antonio, TX
on January 28, 2010
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I made this last night and it was SO good! I used skinless chicken thighs instead of drumsticks, baked at 350 for 40 minutes and it came out perfectly done! You can use whatever spices/flavors you want to change it up. I thought I might use garlic and lemon pepper next time, but the rosemary was great too! We thought we would have more left overs but my husband and I both had seconds it was so good. Awesome recipe!!!!
I wondered if this recipe would work for tempura style jumbo shrimp (butterflied? Not sure what temp and how long to cook them for though. I hate deep frying anything and thought I would try it out.