- Chicken legs (I do 1 per child and 2 per adult, plus enough for lunch the next day or to slice up and make sushi with)
- Rice crumbs (3/4 cup for about 8 legs)
- Egg Replacer (I use Orgran’s ‘No Egg’)
- Water to mix up the egg replacer with
- Salt & pepper (I use Himalayan salt)
- Suitable herbs and spices that your family tolerates (I find here in Australia that the Coles brand of herbs and spices are trace free. I use garlic powder, onion flakes, and dried oregano leaves)
- Prepare a baking paper lined tray by spraying it with oil (I use Rice Bran Oil)
- Preheat oven to 180 degrees C
- Set up a production line with the tray at the end for chicken to go straight onto when crumbed. From left to right: chicken legs, egg replacer bowl, rice crumb bowl, tray.
- Mix up your egg replacer into a bowl that can be dipped into with a chicken leg. I tend to mix up 2 eggs worth, which for ‘No Egg’ is 2 tsp powder mixed with 4 Tb water
- In another bowl that chicken can be dipped into, start with 1 cup of rice crumbs, mix salt and pepper and any herbs or spices into the rice crumbs
- Start by rolling each leg in the ‘No Egg’ (cover them well), then roll in the rice crumb mixture (again, cover well), then place on the tray.
- Repeat for all the legs. Then spray the legs with oil before baking (I use rice bran oil)
- Bake in the oven for 45 Minutes (jacket potatoes need longer than this so pop them in ahead of time)
- I make a jacket potato or potato (or sweet potato) wedges that bake at the same time, then serve with a salad.
If you give this recipe a try please let me know how it turns out, I’m happy to troubleshoot or discuss how you could substitute these ingredients if some of the ones I’ve used aren’t suitable to your family’s sensitivities.