Homemade Shake and Bake Chicken Legs
Homemade Shake and Bake Chicken Legs
Open in full-screen mode

Homemade Shake and Bake Chicken Legs

20 MIN
50 MIN




  1. In a food processor, combine all the dry ingredients. Add the oil and pulse to combine. Set aside.
  2. With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
  3. In a bowl, coat the chicken pieces with the beaten egg. Shake to remove any excess and coat well with the breadcrumb mixture. Place the legs on the baking sheet, skin side up. Bake for about 50 minutes or until the meat pulls easily from the bone.
  4. Serve the chicken with Garlic Mashed Potatoes and Coleslaw.


  1. My family, including the pickiest eaters, all loved this dish.

  2. My husband loved it. It had just the right amount of spice.

  3. There was way too much cumin flavour for my taste (I found it overpowering!), and the crumb mixture definitely needs more salt. My husband liked it, however. If I were to make this again, I will omit the cumin.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.