This recipe offers a delightful twist on classic baked chicken, featuring a flavorful Mexican-inspired crust.
Preheat your oven to 400°F (200°C).
Preheating the oven ensures even cooking and a crispy texture.
In a shallow bowl, whisk together the eggs, green chili salsa, and salt until well combined.
Make sure the mixture is smooth for an even coating.
In another shallow bowl, mix the breadcrumbs, chili powder, cumin, and oregano.
Use panko breadcrumbs for extra crunch.
Dip each chicken leg into the egg mixture, then coat it in the breadcrumb mixture. Repeat for a double coating.
Double coating ensures a thicker, crunchier crust.
Place the butter in a shallow baking pan and melt it in the oven.
Swirl the pan to evenly distribute the melted butter.
Arrange the coated chicken legs in the baking pan, turning them to coat with the melted butter. Place them skin-side up.
Ensure the chicken pieces are not overcrowded for even cooking.
Bake the chicken in the preheated oven for 40-45 minutes, or until the internal temperature reaches 165°F (74°C).
Use a meat thermometer to check for doneness.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Resting allows the juices to redistribute, keeping the chicken moist.
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