Finger Lickin’ Good! Oven baked hot’n’spicy chicken legs!
Preheat oven 200°C / 400°F / Gas Mark 4
1kg chicken legs (about 8)
200g Gluten Free corn chips (I use Mission plain tortilla chips)
1 tsp hot paprika
3 T chopped fresh parsley – divided 1 T – 2 T
1 T dried chilli flakes
2 T coconut milk
1 T cumin
4 T coconut oil – divided 2 T – 2 T
1 cup almond flour
Salt and pepper to taste
Place the corn chips into a food processor and blend until chunky bread crumb consistency then add 2 T parsley, paprika, chilli & cumin pulse until combined. Set aside on a plate.
Melt 2 T coconut oil in a small frypan over medium heat. Remove from the heat and let cool for a few minutes. Transfer into a bowl and whisk through coconut milk and remaining parsley and salt and pepper to taste. Place almond flour on a separate plate.
Place the 3 bowls in a line, starting with the flour, oil & then corn chip crumbs. First, pat dry the chicken legs and roll in the flour mixture, and then oil mixture and crumbs.
Once you have finished crumbing, cover the plate with plastic wrap and place it in the fridge for 30 mins to rest. This helps the coating stick firmly and helps prevent it lifting away during the cooking process.
Grease an ovenproof dish with remaining coconut oil and place the chicken in the pan. Slide the pan into the preheated oven and bake for 45 mins, turn over after 20 mins and continue until chicken is cooked through.
Serve with cauliflower fried rice or you can have with whatever you like or just eat your oven baked hot’n’spicy chicken legs on their own and dip into some sweet chilli sauce!