Ingredients
-
2 eggs
-
1/3 cup green chili salsa or 1/3 cup taco sauce
-
1/4 teaspoon salt
-
1 1/2 teaspoons chili powder
-
1 1/2 teaspoons ground cumin
-
1 teaspoon garlic salt
-
1/2 teaspoon dry oregano
-
3 -3 1/2 lbs whole chicken legs-thighs, attached (6-8)
-
6 tablespoons butter or 6 tablespoons margarine
-
1 1/4 cups fine dry breadcrumbs
Instructions
- In a shallow bowl, beat eggs, salsa, and salt until blended.
- In another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt and oregano.
- Dip chicken into egg mixture and roll in crumb mixture.
- Repeat both steps 1 more time.
- In a shallow rimmed baking pan, melt butter as oven preheats to 400.
- Remove pan from oven.
- Add chicken, turn to coat with butter and arrange skin side up.
- Bake, uncovered, until meat near thighbone is no longer pink when slashed (40-45 minutes). Transfer chicken to a warm platter.
- Insulate to transport hot.