8 to 12 chicken legs
1/2 c. whole wheat flour
1 tsp. salt
1/2 tsp. seasoned salt
1 tsp. salad herbs
2 eggs, beaten
3 tbsp. butter
1 tbsp. teriyaki sauce
Wash and dry chicken legs; remove skin. Mix flour, salt, seasoned salt, and herbs. Roll chicken pieces in the flour mixture, then in the beaten eggs, then in the flour again. Place coated pieces into a buttered, shallow baking dish. Sprinkle with melted butter.
Bake at 450°F for 10 minutes. Reduce heat to 350°F and bake 25 minutes longer. Sprinkle with teriyaki sauce and bake another 5-10 minutes or until chicken is done. Remove chicken to hot platter.
Save by using McCormick Salad Supreme Seasoning and Serve with Pasta-Roni.
Prices Valid October 28, 2012 to November 3, 2012
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