Serve these flavorful, buttermilk-marinated chicken legs as a crunchy baked alternative to fried chicken. They're tasty straight out of the oven, or even served cold. For a spin on the breading, use toasted wheat cereal in place of half of the breadcrumbs.
Purée buttermilk, thyme, salt, pepper, garlic and onion in a blender; transfer to a medium bowl. Add chicken, toss to coat, cover and chill, tossing once or twice, for 8 hours or overnight.
Preheat the oven to 375°F and line a large baking sheet with parchment paper. Arrange breadcrumbs, flour and eggs in three wide, shallow dishes. Drain chicken, discarding marinade. Working with one piece at a time, dredge chicken in flour, then eggs, and then breadcrumbs, shaking off any excess. Arrange on baking sheet, spray all over with cooking spray and bake until golden brown and cooked through, about 40 minutes. (For deeper, golden brown color, finish the chicken under the broiler for a few minutes before serving, if desired.)
Per Serving:450 calories (130 from fat), 15g total fat, 4.5g saturated fat, 225mg cholesterol, 680mg sodium, 42g carbohydrates, (6 g dietary fiber, 3g sugar), 37g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.