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Breaded Chicken Legs

14 cup Greek yogurt
14 cup horseradish sauce
4 chicken legs, skinned
14 cup olive oil
1 12 cups panko breadcrumbs
salt and pepper


In a large bowl, whisk together, horseradish sauce and yogurt. Add the chicken, turning to coat, and let stand at room temperature for 30 minutes (or cover and refrigerate for up to 12 hours). Position a rack in the upper third of the oven and preheat to 400 degrees. Line a baking sheet with parchment and grease with 2 Tbs. olive oil. In a large bowl, toss together the panko, salt and pepper. Working with 1 chicken piece at a time, coat in the panko mixture and transfer to the prepared baking sheet. Drizzle with the remaining 2 Tbs. olive oil, then bake until golden and cooked through, about 40 minutes.

Source: www.food.com