Breaded Oven-Baked Chicken Legs

If you have seasoned breadcrumbs instead of panko, you can use them here — the resulting texture will still be crispy but won't have quite the same crackle that panko provides. Whichever you choose, make sure to include the Parmesan cheese with this baked chicken.

Breaded Oven Baked Chicken Legs
Photo: © Ian Knauer
Active Time:
10 mins
Total Time:
50 mins
4 servings


  • 3/4 cup panko breadcrumbs

  • 1/3 cup finely grated Parmesan cheese

  • 2 teaspoons dried oregano, crumbled

  • 1 teaspoon dried thyme, crumbled

  • 2 teaspoons kosher salt, divided

  • 3/4 teaspoon freshly ground black pepper

  • 1 large egg

  • 1/2 cup whole milk

  • 2 pounds chicken legs, split


  1. Preheat the oven to 375°F. In a medium shallow bowl, stir together the breadcrumbs, cheese, oregano, thyme, 1 1/2 teaspoons salt, and pepper. In another medium shallow bowl, whisk together the egg, milk, and 1/2 teaspoon salt.

  2. Dip the chicken in the egg mixture, letting excess drip back into the bowl, then dredge in the breadcrumb mixture and transfer to an oiled baking sheet.

  3. Bake the chicken until golden brown and cooked through, 40 to 45 minutes. Serve.

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