crispy chicken wings & legs

Fried chicken is such a classic comfort food! … Yum! However, it can be understandably tough to take comfort in the fried part! … Yikes!

My all-new recipe for crispy chicken, lightly coated on the outside in a flavorful mixture of panko breadcrumbs and a variety of herbs and spices, is so easy to prepare, and super crunchy on the outside while tender and moist on the inside!

what you need:

• 3 pounds assorted chicken wings and legs
• 4 egg whites
• 3 cups panko breadcrumbs
• 2 tablespoons minced fresh rosemary
• 2 teaspoons garlic powder
• 1 ½ teaspoons red pepper flakes
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• Olive oil spray

what to do:

1. Preheat oven to 475°F. Line two large baking sheets with aluminum foil and coat lightly with olive oil spray.
2. Place egg whites in a bowl. Set aside. In a wide baking dish, combine breadcrumbs, rosemary, garlic powder, red pepper flakes, onion powder, mustard powder, salt, and pepper. Using tongs, dip each chicken leg/wing into the egg whites and thoroughly coat. Dip into breadcrumb mixture and cover completely. Transfer to baking sheets.
3. Bake 30 to 35 minutes, until chicken is browned well. Reduce oven temperature to 375°F and bake 10 minutes more, until chicken is cooked through.
4. Serve with ranch dip.

YIELD: 4 servings

served with…

kewl ranch dip

what you need:

• ½ cup low-fat mayonnaise
• ¼ cup nonfat plain yogurt
• 1 teaspoon minced chives
• 1 teaspoon minced flat-leaf Italian parsley
• 1 teaspoon minced dill
• 1 teaspoon minced white onion
• 1 teaspoon minced garlic
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

what to do:

1. In a bowl, mix together all ingredients.
2. Serve alongside Crispy Chicken Wings & Legs for dipping.

YIELD: 4 servings