Mmmm, Mmmmm, Good!  That’s all I have to say when it comes to these tasty Panko Crusted Chicken Legs.  I love cooking Panko Crumbs.  If you have not been schooled in what Panko Crumbs are let me be your teacher, Panko is the Japanese word for “bread crumbs.” Panko Crumbs are the Japanese version of bread crumbs, and they tend to be lighter, crispier, and crunchier than Western bread crumbs.  They are fabulous when breading crab cakes, potato cakes, and especially chicken and/or chicken legs.

Try this simple recipe for chicken legs and tell me if you don’t just fall in love…

Panko Crusted Chicken Legs

Ingredients

• 6 chicken legs
• 1/4 cup low sodium soy sauce
• 3 cloves garlic, chopped
• Fresh black pepper
• 1-2 tablespoons Badia Sazón Tropical (you can use an seasoning of your choice)
• 2 cups panko bread crumbs
• 2 large eggs

Directions

Rinse the chicken legs and pat dry with paper towels. In a shallow dish or plastic bag, combine spices of choice.

I used Badia, this gave the chicken a nice flavor.  Use your estimation on how much you would like to use, I used about 1-2 tablespoons of it.

Then add cup soy sauce and chopped garlic. Add the chicken legs, cover, and refrigerate for at least 2 hours, I left mine overnight.

Preheat oven to 350 degrees F.

Arrange your panko crumbs in a shallow dish, along with your egg in another shallow dish.  These will be used for dipping and coating purposes.

First dip the chicken into the egg, then the panko crumbs.  Making sure all side of the chicken is coated.  After line the coated chicken legs on a greased baking pan.

Bake for 15-25 minutes, turn the pieces over, and bake for an additional 15-20 minutes more or until chicken is fully cooked through. (Check your chicken with a meat thermometer and it should read 160 degrees in temperature, cook until juices run clear)  Remove chicken to a wire rack to cool.

Enjoy! 🙂