Baked Mock Chicken Legs Recipes

GRANDMA FLORENCE SLAGLE'S MOCK CHICKEN LEGS

Florence Slagle was my nephew David's grandmother and a lifelong friend of mine from the little village I grew up in. Florence loved to cook and created many memories surrounding her cooking and baking. Florence and I had shared many recipes over the years... I hope you enjoy this one! ***These are not my photos, but they...

Provided by Colleen Sowa

Categories Other Main Dishes

Time 1h40m

Number Of Ingredients 16

Grandma Florence Slagle's Mock Chicken Legs image

Steps:

1. Mix all mock chicken leg ingredients together well. Form into chicken drum stick shapes.
2. Beat together the egg and milk. Dip the "drum sticks" into egg and milk mixture.
3. Put Bread crumbs in a bowl. Dip the "drum sticks" into the bread crumbs to totally coat them.
4. PAN FRIED METHOD: .
5. Fry the "drum sticks" in shortening in a medium-hot skillet. Turning to brown on all sides.
6. Pour the meat stock (or water) into the pan. Cover and simmer slowly on low heat for about 1 hour until "drum sticks" are cooked and a gravy has formed. 10 servings.
7. OVEN METHOD: .
8. Preheat oven to 350 degrees. Use cooking spray to coat baking sheet.
9. Place coated mock chicken "drum sticks" onto baking pan. (Optional: sprinkle the "drum sticks" lightly with paprika). Bake 15 minutes. Turn "drum sticks" over and bake 15 - 20 minutes longer or until the "drum sticks" are browned and cooked through.
10. ***** Optional: You can form the "drum sticks" onto skewers or popsicle sticks to form "drum stick handles".

Ingredients

MOCK CHICKEN DRUM STICKS
1 1/2 lb lean ground pork
1 1/2 lb lean ground veal
1 tsp each: salt and onion powder
1/2 tsp each: ground black pepper and poultry seasoning
EGG COATING
2 large eggs (beaten well)
1/3 c milk
BREAD COATING
1 c fine, dry bread crumbs
FOR FRYING
1/3 c shortening
OPTIONAL INGREDIENTS
3/4 c meat stock or water
paprika (to sprinkle lightly... optional)
bamboo skewers or popsicle sticks

MOCK CHICKEN LEGS

Chicken leg shaped veal and pork, spiced perfectly, then browned and simmered.

Provided by SALLYCOOKS

Categories Meat and Poultry Recipes Chicken

Time 1h45m

Yield 4

Number Of Ingredients 8

Mock Chicken Legs image

Steps:

Combine ground pork, ground veal, salt, paprika, green pepper and pineapple. Shape like a chicken leg around a wooden skewer. Roll in bread crumbs, then in egg slightly beaten with 1 tablespoon water and again in bread crumbs.
Let stand 30 minutes in the refrigerator. Brown in frying pan in hot fat, add a little water, then reduce temperature. Cover tightly and let cook slowly for 45 minutes.

Nutrition Facts : Calories 345.4 calories, Carbohydrate 22.3 g, Cholesterol 192.1 mg, Fat 13.9 g, Fiber 1.4 g, Protein 31 g, SaturatedFat 5 g, Sodium 899 mg, Sugar 4.2 g

Ingredients

¼ pound ground pork
1 pound ground veal
1 teaspoon salt
⅛ teaspoon paprika
1 tablespoon chopped green bell pepper
¼ cup crushed pineapple, drained
1 cup dry bread crumbs
2 eggs, lightly beaten

CRISPY BAKED CHICKEN LEGS

Crispy baked chicken legs inspired by my daughter, Ivy. This is fast and easy.

Provided by Fernandes

Time 50m

Yield 8

Number Of Ingredients 6

Crispy Baked Chicken Legs image

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 303.4 calories, Carbohydrate 2.2 g, Cholesterol 142.9 mg, Fat 13.2 g, Fiber 0.9 g, Protein 42 g, SaturatedFat 3.5 g, Sodium 700.8 mg, Sugar 0.5 g

Ingredients

4 pounds chicken legs
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon Himalayan pink salt
2 tablespoons tamari