Gluten Free Low Carb Parmesan Chicken Legs

Baked Chicken Legs

This is a very easy and inexpensive dish.  I know it's more expensive to eat organic.. this is one of those dishes that uses a cheaper cut of meat to even out the expense.  I think it's my unbelievable luck that dark chicken meat on the bone is cheaper than chicken breast, which I don't like nearly as much!  I served mine with thin sliced veggies (eggplant, tomato and garlic) from my friend's garden that I layered in a casserole dish with olive oil, salt and pepper and baked next to the chicken.  You can also use thighs, or whatever meat on the bone you have.

My side dish of veggies

Parmesan Chicken Legs
serves 2

1 organic egg

2 Tablespoons milk/cream (soured raw dairy works too)

1/2 cup grated parmesan cheese

1/2 teaspoon sea salt

1/2 teaspoon ground pepper

1/4 teaspoon cayenne or chili powder (optional if you aren't from Louisiana. If you are, double that!)

~2 lbs of organic pastured drumsticks (about 6)

2 bowls

Your two bowls in preparation

Preheat oven to 400˚F.  Rinse chicken.  In one bowl, beat the egg and milk/cream with a fork or whisk.  In second bowl, stir together cheese, salt, & pepper(s).  Dip the pieces of chicken, one at a time, in the milk mixture, then in the cheese mixture.  Try to make sure you cover as much of the meat as possible.  Place side by side in one layer in a greased baking dish.  Bake for about 40 - 50 minutes, depending on size of the legs.  About halfway through, baste chicken with the fat on the bottom of the dish.  When you think it's ready, you'll want to stab the joint of the fattest drumstick with a knife to make sure the juices run clear.  If the juices are clear, it's done.  If pink, or red, it needs more time.  enjoy!

Dinner!