Onion soup mix and panko bread crumbs turn plain old chicken legs into a crunchy delicious dinner.
I’m not a big fan of chicken legs, however, my husband LOVES them. So in the interest of marital bliss, I decided to give him an early Valentine’s Day gift. If you don’t keep a packet of onion soup mix in the pantry, you should. I use it to season all kinds of dishes. Pot roasts, soups, casseroles, etc.
In this chicken recipe I combined my trusty onion soup mix with crunchy panko. No added fat because I baked the chicken instead of frying it, and it still turned out crunchy and moist.
The hubby now has a favorite chicken leg recipe, and I think it’s one he can even pull together himself!
(Notice I managed to get some broccoli on the side.)
Happy, healthy cooking!
- 8 large chicken legs
- 1 package onion soup mix
- 1 large egg white
- ¼ cup milk
- 2 cups Panko bread crumbs
- ½ cup whole wheat flour
- Preheat oven to 350.
- Combine egg white and milk.
- Combine onion mix, Panko and flour.
- Spray non-stick cookie sheet with cooking spray.
- Wash and dry chicken legs, then dip in egg mixture, then panko mixture.
- Bake in oven for 30 minutes until chicken is cooked through.
What’s good for me in this dish?
Chicken is a complete protein, with less saturated fat than beef. Much of the fat is in the skin, so it is best eaten without the skin, with chicken breasts being the leanest choice. Chicken provides 67% of your daily protein needs. It also has cancer protecting B vitamins, including Niacin and B6 for energy.
Amount Per Serving
Total Fat: 12.51g
Total Carbs: 24.24g
Dietary Fiber: 2.49g
Weight Watchers PointsPlus 9
If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.