Back Hendl - Chicken from the oven

Back Hendl - Chicken from the oven
Quantity Ingredient
500 g Chicken legs
Pepper & Salt
3 tbsp Wheat Flour Type 405
1 Eggs
3 tbsp Breadcrumbs flour
3 tbsp Maize Germ Oil
0,5 Lemons

Back Hendl - Chicken from the oven become particularly tender and remain juicy. Preheat baking oven to 250° C. Line a baking tray with baking paper. Remove the skin from the chicken legs. Season chicken legs with pepper and salt. Turn back chicken for breading first in flour, then in whisked egg and finally in breading flour. Put the chicken legs on the tin. Brush with oil. Switch back the temperature from the oven to 200° C. Place the Back Hendl on the middle shelf in the oven. Bake for 45 to 50 minutes. Serve Back Hendl with a piece of lemon.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
519 kcal
20 g
35 g
33 g

(C)opyright by Marions Kochbuch