Feel free to remove the skin from the chicken before dipping in the sour cream, and light sour cream may be used.
Yield: Serves 4 to 6
- 6 chicken leg quarters (chicken legs with thighs)
- salt and pepper
- 1 1/2 cups sour cream, light
- 2 cups finely crushed corn flakes
- 1 teaspoon Cajun or Creole seasoning
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, melted
Rinse the chicken and pat dry. Remove excess fat from the chicken legs and remove the skin, if desired. Lightly sprinkle with salt and pepper. Generously coat the chicken legs with the sour cream. Put crushed cornflake crumbs in a pie plate or shallow wide bowl and add the Cajun or Creole seasoning and parsley. Dip the coated chicken pieces in the seasoned crumbs.
Place coated chicken in the prepared baking dish. Drizzle with melted butter and bake for about 1 hour, or until the meat registers 165° on an instant read thermometer.
Serves 4 to 6.
More Oven Fried Chicken:
Oven-Fried Pepper Jelly Chicken Thighs
Oven Fried Chicken With Chipotle Mayonnaise
Oven-Fried Pesto Chicken
Oven Fried Chicken Thighs With Panko and Parmesan
Easy Oven Fried Chicken Drumsticks