Crispy Baked Rosemary-Garlic Chicken Legs

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The recipe came out delicious! I made the following changes:
2 cups of breadcrumbs
2 cups of flour
3 eggs + 1 cup skim milk
I used 4 HUGE chicken breasts on the bone
Cooked for 50 minutes until a meat thermometer said it was hot enough. It went great with the pasta from the same episode. I rewarmed the leftovers the next day for about 30 minutes in a 350 degree oven, and I sprayed the breasts with olive oil misto first.....even better the next day! I also served it with roasted brusell sprouts.

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We had thighs on hand, so we used them for this dish. Love rosemary, and doubled that amount, refrigerated chix for 3 hours, baked at 375. Great crunchy mouthfeel, perfect seasoning and super-moist flesh. Way, way yum....
Jerry, Trumansburg, NY

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We loved this but i changed a few things. I used Skinless / Boneless breast steaks sliced thru center of teardrop shape to form a better serving / faster cooking size. For the breading i used thyme, lemon zest & garlic. I also made a Orange & Cilantro vinaigrette to drizzle over the chicken. Served it with blanched Asparigus. It Rocked

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My family loved the chicken and the breading kept it so moist even I could not ruin it :

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I made this with the Farmer's Market pasta. Nicely paired. Used chicken breasts I had on hand instead of drumsticks. Cut them into 3 pieces each before breading. Also gave it a quick Alton Brown brining an hour before breading to give the chicken some flavor. Cooked up in about 30 minutes. Crust was delicious and chicken was moist and flavorful.

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This is the BEST Chicken recipe EVER! If you are getting bland flavors than you are not seasoning this recipe properly! This was soooo good and will be made over and over again!
I did turn the oven temperature up to 400 degrees and then cooked for about 35min.
Tyler you have yet to disappoint me, thanks for another AWESOME recipe!

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I must tell you that I am a true Tyler fan. You can count on dishes that are tasty and unique most of the time. His use of ingredients really gets you thinking outside the box and brings out the inner cook in all of us. That being said, when 90+% of the recipes are great, the less that average seem to stand out all the more, and this is one of those times. Based on some of the other reviews, I baked at 400 to prevent undercooking and everything came out fine. The biggest problem was that it was just bland and tastless as compared to what Im used to with a Tyler dish. The brightest spot was how great the rosemary and garlic made the house smell while cooking. This one will not make the recipe book.

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Wow! I never really like using drumsticks. This recipe is juicy and flavorful. I did add extra garlic and rosemary. I also turned the chicken during halfway and cooked them for one hour. They came out juicy and delicious - the house smelled like rosemary all night! Super recipe. Tyler is my Ultimate Favorite!

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When Tyler made this recipe it looked wonderful. In making it I found the measurements of dredging ingredients were way off (too much and the oven temperature did not cook the legs or crisp the crust. After the initial thirty-five minutes, I turned the temp up, but it was not enough to crisp the crust. I am going to bake the remaining 6 legs today @ 400 degrees. I will liberally season them with my favorite Penzey's spices (seasoned salt and florida seasoned pepper, which as a lemon flavor. I will also baked them on a bed of the leftover panko crumb mixture (can't stand to throw food away and drizzle the olive oil over the chicken instead of in the hot pan. This time I am using the glass baking dish I used for the panko dredge. We'll see! Please, Food Network take care when writing these recipes!

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I used 6 chicken legs and 3 bone-in, skin-on chicken breasts then followed the rest of the recipe exactly. It was good in that it was quite crunchy. However, the taste was only average. I won't be making this one again.