Comments on: Crispy legs

By: DVD to iPod giveaway

DVD to iPod giveaway — Thu, 29 Dec 2011 03:46:38 +0000

it looks very delicious,thanks for sharing

By: Nurit - 1 family. friendly. food.

Nurit - 1 family. friendly. food. — Tue, 05 Oct 2010 04:30:55 +0000

You mean my 425 (not 450)-300 F degrees?
Thanks for returning to the post and providing feedback.
I usually use convection oven because it crisps up the coating even more than regular baking. But yeah, if it looks to dark/dry, aluminum foil works great, or lower the temperature.

By: Kristal

Kristal — Mon, 04 Oct 2010 00:32:45 +0000

I just made these and they turned out great. Your 450 – 300 technique worked well, but once I saw the crust brown to my desired crispiness, I constructed a little aluminum foil tent which prevented any additional browning.

Hope that helps!

By: Nurit - 1 family. friendly. food.

Nurit - 1 family. friendly. food. — Thu, 16 Jul 2009 19:56:46 +0000

Angelo: I think it will work with breasts too. I suggest you leave the skin on. Depending if the breat is with bone or boneless, the cooking time will vary.

Laila: thanks so much for coming back and telling me you made these and loved them. I am very happy to hear that.

By: Laila

Laila — Wed, 08 Jul 2009 14:14:34 +0000

Hi! Just made this chicken for my husband today and he loved it. I only had parsley as far as fresh herbs, so I used some dry Italian seasoning and they turned out great. Thanks!

By: Angelo

Angelo — Wed, 08 Jul 2009 01:50:43 +0000

Looks good. Will this recipe work with chicken breasts? We shall see, its in the oven now.

By: The Little Teochew

The Little Teochew — Sun, 05 Jul 2009 13:02:32 +0000

Thank you for your useful tips. I trust you

By: Nurit - 1 family. friendly. food.

Nurit - 1 family. friendly. food. — Sat, 04 Jul 2009 15:53:25 +0000

The Little Teochew:
Yeah, I know what you mean.
Another recipe I saw says to cook it on 425 F for 30 minutes. The chicken is not cooked in 30 minutes! And if you add more time, the crust will burn.
This is why I start at 425 F and then lower to 350 F, for a total cooking time of 50-60 minutes (or longer, but then in an even lower temperature).
It would like these, I promise.

By: The Little Teochew

The Little Teochew — Sat, 04 Jul 2009 05:32:42 +0000

The 2 times I tried to roast chicken with breadcrumbs + herbs, the skin burnt before the chicken was properly cooked. Sigh ... how do I get them to look perfectly golden like yours? Will give your recipe a try one of these days. Looks too good to pass ;P The Little Teochew’s last blog post..Kai Zhao (Chicken Wine)

By: Ellie@AlmostBourdain

Ellie@AlmostBourdain — Sat, 04 Jul 2009 04:01:33 +0000

I couldn’t agree more with your attitude towards family meal times. Love this breaded chicken recipe and love your blog too!