Mock Chicken Legs

Mock Chicken is made from ground pork and ground veal that is formed onto a popsicle stick, coated with cornflake crumbs, browned and baked in the oven. We found this to be absolutely delicious!

Adapted from Jeanne Herda

Using a food processor or equivalent,

pulse the cornflakes into crumbs.

In a large bowl add one egg, 1/2 cup

of cornflake crumbs, 1/4 cup

of milk, salt and pepper.

Stir well to combine.

Add both of the ground meat

and mix well with your hands.

Place waxed paper on a large baking

sheet. Form about 1/4 cup of the meat

onto a popsicle stick, in a log form and

about 3″ long, then lay the leg on the

waxed paper.

Cover with another sheet of waxed

paper and refrigerate for 10 minutes.

Preheat oven to 375 degrees.

In a small bowl, whisk together

one egg and 1/4 cup milk.

Pour the remaining cornflake crumbs

into a shallow bowl and roll each leg

into the crumbs, pressing the crumbs

into the meat, slightly, with your hands.

Pour the milk and egg mixture into

a shallow bowl. Roll the crumb

coated leg into the egg mixture.

Roll the legs back into the cornflake

crumbs a second time.

Place the legs onto a large, waxed

covered, baking sheet. Let legs

sit for 5 minutes.

Spray a large baking dish, such

as a 9″ x 13″, with cooking oil.

In a large skillet, heat about 1/4″ oil to

375 degrees. Add the legs a few at a

time, cooking for 1 minute on each

side or until golden brown.

Remove legs and place on paper

towels to remove excess oil.

Arrange the legs on a large ungreased

baking sheet. Bake in a preheated

375 degree oven or until the internal

temperature is 165 degrees and no

pink remains, about 15-20 minutes.

Serve immediately and enjoy!

Mock Chicken Legs

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

Ingredients

  • 1/2 cup cornflake crumbs
  • 1 large egg, slightly beaten
  • 1/4 cup milk
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 12 popsicle sticks

COATING INGREDIENTS

  • 1 large egg
  • 1/4 cup milk
  • 2 cups cornflake crumbs
  • oil for frying

Directions

  1. Crush the cornflakes or pulse in a food processor.
  2. In a large bowl add one egg, 1/2 cup cornflake crumbs, 1/4 cup milk, salt and pepper then stir well.
  3. Add both of the ground meat to the bowl and mix well with your hands.
  4. Line a large baking sheet with waxed paper.
  5. Form about 1/4 cup of the meat mixture onto each popsicle stick in the shape of a log and about 3″ long. Lay the legs on the pan without touching each other. Cover with another sheet of waxed paper and refrigerate for 10 minutes.
  6. Preheat oven to 375 degrees.
  7. In a small bowl, whisk together one egg and 1/4 cup of milk. Pour into a shallow bowl.
  8. Pour the remaining cornflakes into another shallow bowl. Roll each leg into the cornflake crumbs, pressing the crumbs slightly into the meat using your hands.
  9. Roll the leg into the egg mixture and then roll the leg back into the crumbs again.
  10. Cover a large baking sheet with waxed paper, place the coated legs on the pan and let sit for 5 minutes.
  11. Spray a 9″ x 13″ baking dish with cooking oil and set aside.
  12. In a large skillet, heat about 1/4″ oil to 375 degrees. Add the legs a few at a time and cook for 1 minute on each side or until golden brown.
  13. Transfer the legs to a plate covered with paper towels to absorb the oil.
  14. Place the legs on a large, ungreased, baking sheet and bake for about 15-20 minutes or until no pink remains and the internal temperature is 165 degrees then serve.

http://www.InDianesKitchen.com

 

31 Comments »

  1. Excellent post but reminds me of when I wear shorts… I’m mocked for my chicken legs lol.

    Like

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