Baked paprika chicken legs a second course simple to make and full of flavor, the meat remains very tender, and the breading will create a nice crispy and tasty crust. Instead of legs, you can also use thighs or wings based on your preferences or even make a mixed tray. I recommend trying PAPRIKA CHICKEN BITES they are tasty and tender. Now let’s see how to make Baked paprika chicken legs and if you try them, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for Baked Paprika Chicken Legs

8 chicken legs
4 tablespoons breadcrumbs
to taste parsley
4 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried chili
to taste salt
to taste extra virgin olive oil

Tools

Parsley Chopper

How to Make Baked Paprika Chicken Legs

Let’s start preparing the Baked Paprika Chicken Legs by pouring breadcrumbs and chopped parsley into a plate,
two teaspoons of paprika,
one teaspoon of chili,
a pinch of salt and mix well.
Pour extra virgin olive oil over the chicken legs and massage them well so that each part is well oiled and
then coat them in the flavored breadcrumbs.
Pour 2 teaspoons of paprika and 1 teaspoon of garlic powder into a small bowl, mix so the two ingredients blend.
Oil a baking tray
and place the breaded legs.
Dust with the paprika and garlic mix,
add some extra virgin olive oil,
bake in a preheated static oven at 356°F (180°C) for 30 minutes, then switch to a fan oven and continue cooking for another 10 minutes.
Serve the baked paprika chicken legs hot.