Joanne Weir Follow @ChefJoanneWeir

Oven-fried Chicken Legs with Lime Aioli


Serves 6


1 ½ cups dried homemade bread crumbs
1 teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon dried thyme
1/2 teaspoon paprika
6 whole chicken legs, about 2 ½ to 3 pounds
1 cup lime aioli (see recipe)



Preheat an oven to 350F.

Place the bread crumbs, salt, pepper, thyme and paprika in a large bowl. .
Place the lime aioli in a bowl with the chicken. Toss the chicken to coat. Place chicken legs in the bowl with bread crumb mixture and coat until well coated. Place chicken legs in a lightly greased baking sheet and bake until the juices run clear, about 45 minutes. Remove from the oven and serve immediately.

Lime Aioli

1 egg yolk
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup vegetable, canola, corn or safflower oil
2 to 3 cloves garlic, minced
Lime juice to taste

In a small bowl, whisk the yolk, mustard and 1 tablespoon olive oil together until an emulsion is formed. Combine the olive oil and the unflavored oil in a liquid measuring cup. Drop by drop, add the oil to the emulsion, whisking constantly. Continue to do this, drop by drop, in a steady stream, whisking, until all of the oil has been added. Do not add the oil too quickly and be sure that the emulsion is homogeneous before adding more oil. Season with garlic, lime juice and salt.

Makes about 1 cup