Crispy Baked Rosemary Garlic Chicken Legs

12 chicken legs
2 cloves garlic, minced
4 stems rosemary, leaves picked and roughly chopped
4 cups panko bread crumbs
Kosher salt and freshly ground black pepper
2 eggs
2 cups milk
3 cups all-purpose flour
Extra-virgin olive oil
Lemon wedges for serving


Preheat oven to 350° - put a sheet tray in the oven to preheat


Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper.

Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, 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 int he 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).

until the chicken legs are golden and crispy, about 35 to 40 minutes. Remove the chicken from the oven to a serving platter. Season with salt and pepper and serve with lemon wedges.

This recipe comes from the kitchen of Peggy Yokubonus