Baked Mock Chicken Legs Recipes

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GRANDMA FLORENCE SLAGLE'S MOCK CHICKEN LEGS

Florence Slagle was my nephew David's grandmother and a lifelong friend of mine from the little village I grew up in. Florence loved to cook and created many memories surrounding her cooking and baking. Florence and I had shared many recipes over the years... I hope you enjoy this one! ***These are not my photos, but they...

Provided by Colleen Sowa

Categories     Other Main Dishes

Time 1h40m

Number Of Ingredients 16



Grandma Florence Slagle's Mock Chicken Legs image

Steps:

  • 1. Mix all mock chicken leg ingredients together well. Form into chicken drum stick shapes.
  • 2. Beat together the egg and milk. Dip the "drum sticks" into egg and milk mixture.
  • 3. Put Bread crumbs in a bowl. Dip the "drum sticks" into the bread crumbs to totally coat them.
  • 4. PAN FRIED METHOD: .
  • 5. Fry the "drum sticks" in shortening in a medium-hot skillet. Turning to brown on all sides.
  • 6. Pour the meat stock (or water) into the pan. Cover and simmer slowly on low heat for about 1 hour until "drum sticks" are cooked and a gravy has formed. 10 servings.
  • 7. OVEN METHOD: .
  • 8. Preheat oven to 350 degrees. Use cooking spray to coat baking sheet.
  • 9. Place coated mock chicken "drum sticks" onto baking pan. (Optional: sprinkle the "drum sticks" lightly with paprika). Bake 15 minutes. Turn "drum sticks" over and bake 15 - 20 minutes longer or until the "drum sticks" are browned and cooked through.
  • 10. ***** Optional: You can form the "drum sticks" onto skewers or popsicle sticks to form "drum stick handles".

MOCK CHICKEN DRUM STICKS
1 1/2 lb lean ground pork
1 1/2 lb lean ground veal
1 tsp each: salt and onion powder
1/2 tsp each: ground black pepper and poultry seasoning
EGG COATING
2 large eggs (beaten well)
1/3 c milk
BREAD COATING
1 c fine, dry bread crumbs
FOR FRYING
1/3 c shortening
OPTIONAL INGREDIENTS
3/4 c meat stock or water
paprika (to sprinkle lightly... optional)
bamboo skewers or popsicle sticks

BAKED MOCK CHICKEN LEGS RECIPE

Provided by crisscut

Number Of Ingredients 9



Baked Mock Chicken Legs Recipe image

Steps:

  • Mix meat and spices, form on sticks. Dip into eggs, then roll in cracker crumbs. Brown in a pan, then bake about an hour at 325 degrees. A double recipe will make about 16 with the same amount of egg mixture.

1 lb. ground pork
1 lb. ground veal
10 crackers, rolled very fine
2 whole eggs, well beaten with a little milk
1 tsp. salt
1 tsp. pepper
1/2 tsp. sage
1/2 tsp. poultry seasoning
8 skewers

MOCK CHICKEN LEGS

When I was young, my mother made this recipe for us. Recently, I was going through her cookbook collection and found it. Now I make this tasty, fun appetizer for my own family and enjoy mixing the old memories with new ones. -Jeanne Herda, Burnsville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 1 dozen.

Number Of Ingredients 13



Mock Chicken Legs image

Steps:

  • In a large bowl, combine the first five ingredients. Crumble ground meat over mixture and mix well. Shape a 1/4 cupful of meat mixture around each Popsicle stick to resemble a 3-in. log., In a shallow bowl, whisk egg and milk. Place cornflake crumbs in another shallow bowl. Coat each leg in crumbs, then dip in egg mixture and recoat in crumbs. Let stand for 5 minutes. Preheat oven to 350°., In an electric skillet, heat 1/4 in. oil to 375°. Fry legs, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. , Arrange on an ungreased baking sheet. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes.

Nutrition Facts : Calories 240 calories, Fat 14g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 374mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 0 fiber), Protein 12g protein.

1 egg, room temperature, lightly beaten
1/2 cup cornflake crumbs
1/4 cup milk
2 tablespoons finely chopped green pepper
1 teaspoon salt
3/4 pound ground pork
3/4 pound ground veal
12 Popsicle sticks
COATING:
1 egg
1/4 cup milk
2 cups cornflake crumbs
Oil for frying

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