Baked Italian Herb Chicken Leg

May 1, 2015  |   Emma Zumsen
Baked breaded chicken leg on white plate.
45 min



  1. Preheat oven to 500°F
  2. Spray baking sheet with cooking spray
  3. Whisk egg, egg white, oil, garlic and mustard together in a bowl
  4. Combine breadcrumbs and herb seasoning together in a separate, large shallow bowl
  5. Pat leg quarters dry with paper towel
  6. Place the chicken legs and flour in a large plastic sealable bag and shake to coat evenly. Remove from the bag and shake off excess flour
  7. Dip one chicken leg into the egg mixture to coat. Allow excess to drip off
  8. Place chicken leg into the Panko mixture and cover and press crumbs into chicken
  9. Transfer chicken to the baking sheet
  10. Repeat flour, egg and bread crumb procedure with the other chicken leg
  11. Spray chicken legs with cooking spray to coat evenly
  12. Place into 500° oven and bake for 15 minutes
  13. Turn over each chicken leg and continue baking for additional 12-15 minutes. Chicken is done when a thermometer inserted into the thickest part of the leg is at least 165°F

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.