Foodie Fridays: Oven-Fried Chicken Legs

I have an aversion to deep-frying foods, and I am always looking for alternative recipes for fried chicken.  While oven-fried chicken will never have that crispy coating that deep-frying produces, I liked the ease and tastiness of a recipe I found recently for Oven Fried Chicken that calls for chicken legs only.  Normally I prefer white meat, but you just can't beat chicken legs as finger food!  Vary the seasonings to suit your own taste if desired and give this method a try if you too would rather not deep-fry.

Oven-Fried Chicken Legs

1 egg
2 T. water
1 C. panko bread crumbs, crushed fine
1/4 C. flour
1/2 tsp. salt
1 tsp. Montreal steak seasoning
4 T. butter
8 chicken legs
olive oil

Beat the egg and water together in a shallow dish or pie plate.  Place the panko, flour, and seasonings in a large zip top bag and shake until blended.

Melt the butter in a 9x13-inch baking pan.  Dip the chicken legs into the egg mixture.  Place each leg into the dry mixture bag and shake, pressing to coat well.  Put the chicken legs into the melted butter in the baking pan and sprinkle any remaining crumbs over the top (discard the leftover egg).  Drizzle a small amount of olive oil over each chicken piece.

Place the pan in the oven and bake at 425 degrees for about 30 minutes.  Turn the chicken over* and bake an additional 15-20 minutes until golden brown.  Remove the skillet from the oven and allow the chicken to cool slightly before serving (serve warm or at room temperature).  Serves 4.

*The chicken may stick to the bottom of the pan, so use a spatula to loosen the pieces before turning with tongs to prevent the breading from coming off.