Oven "Fried" Parmesan Chicken Legs


4.2 of 5 (9)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 150.6
  • Total Fat: 5.2 g
  • Cholesterol: 118.0 mg
  • Sodium: 178.7 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 18.8 g

View full nutritional breakdown of Oven "Fried" Parmesan Chicken Legs calories by ingredient


Simple recipe to save some calories and fulfill a craving for fried food stuffs. Simple recipe to save some calories and fulfill a craving for fried food stuffs.
Number of Servings: 8


    8 Chicken Legs
    2 Large Eggs
    2/3 Cup Bread Crumbs
    4 tsp Kraft Reduced fat Parmesan Cheese-Grated
    Seasons to taste
    Cooking Spray-Calorie free


Preheat oven to 400 degrees. Beat the two eggs in a medium bowl and set aside. In a separate bowl, combine the dry ingredients and mix together. Spray a cooking sheet or dark cake pan with cooking spray. I use Pam's Olive Oil spray. Take each chicken leg individually and coat it in the egg, then move and coat with the bread crumb mixture. Place side by side in the pan and bake for 45-50 minutes. Turning once. Makes 8 1 leg servings.

Number of Servings: 8

Recipe submitted by SparkPeople user GLOOMNDOOM.

Member Ratings For This Recipe

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    2 of 2 people found this review helpful
    Made this last night. My entire family love it. I never say "my entire family" because someone will find something wrong with it. Easy to put together. Thank you, GREAT RECIPE. - 7/28/09

    Reply from KUDI-CHAN (9/15/09)
    Thanks! I am making it tonight! It really gets crispy!

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    Very Good
    1 of 1 people found this review helpful
    I added salt & pepper, garlic powder, a pinch of cayenne, a pinch of paprika for spices. - 2/22/17

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    Going to try after I go to store. - 9/20/18

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    going to make this tonight! - 9/11/16

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    Very Good
    I followed the recipe except I removed the skin before I coated the chicken. This recipe was super simple and pleased the whole family. I will make this again. Thank you for sharing. - 1/10/16