Crispy almond chicken legs

Name: Crispy almond chicken legs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g chopped almonds; 100 g Breadcrumbs; 7-10 Tbsp dried oregano, sweet paprika, salt, pepper, sugar; 4 Chicken legs; 6 TABLESPOONS Oil; 1 collar Parsley; 1 Cucumber; 4 TABLESPOONS Cider vinegar; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

Chicken legs wrapped in breadcrumbs are drizzled with a little oil and get the crispiest crust in the oven. Almonds provide the extra crunch!

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g chopped almonds
100 g Breadcrumbs
7-10 Tbsp dried oregano, sweet paprika, salt, pepper, sugar
4 Chicken legs
6 TABLESPOONS Oil
1 collar Parsley
1 Cucumber
4 TABLESPOONS Cider vinegar
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. For the breadcrumbs, mix almonds, breadcrumbs, 1 tsp. oregano, 1 tsp. paprika and 1-2 tsp.
2
salt in a large bowl. Divide the legs, wash and bread them. Spread the legs on the baking tray and sprinkle with 4 tbsp. oil. Bake in a hot oven for about 1 hour.
3
For the salad, wash parsley, shake dry and chop finely. Wash the cucumber and slice thinly. Mix vinegar, salt, pepper and 1 tsp. sugar. Fold in 2 tablespoons of oil. Mix vinaigrette, parsley and cucumber. Arrange chicken and salad.