Author Notes
This is a recipe that has been around for a zillion years. My gram made something like it and deviling has been popular for well over 100 years. The sweet and spicy glaze with the crisp crust is addictive —deana@lostpastremembered
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Ingredients
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8
chicken legs
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2 tablespoons
dijon-style mustard
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2 tablespoons
mango chutney
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2 tablespoons
Worcestershire Sauce
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1/8-1/4 teaspoons
cayenne (to taste)
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salt to taste
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3 tablespoons
olive oil
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1 cup
bread crumbs
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1/2 teaspoon
salt
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1/2 teaspoon
pepper
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1 teaspoon
thyme
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2 tablespoons
olive oil, butter or lard
Directions
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If you have raw chicken legs, bake them in a 425º oven for 50 minutes then cool
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Preheat your broiler.
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Blend all the ingredients for the glaze
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Slash the legs if you would like and then slather on the mixture. Broil on high for 5-10 minutes. All broilers are different so keep an eye on them lest they burn.
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Add the salt, pepper and thyme to the crumbs. Sauté the seasoned crumbs in the fat till crisp.
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Roll the chicken legs in the crumbs and serve hot or cold.
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