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help cooking these chicken legs

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i marinated them in italian dressing over night. i can only use the george foreman or the oven. how can i cook them so they are really good and not slimy. would it work if i rolled them in flour and baked them?

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  1. pull them out of the marinade, pat dry with paper towels, dredge well in seasoned flour and let sit for about 10 minutes before sticking in a hot oven on a rack over a roasting pan. Since they marinated overnight, they'll probably cook a bit quicker than normal, so if they normally take about 40-45 minutes, start checking at 30 minutes.

    1. Gosh, I wouldn't add flour at all. If you cook them through and then crank the oven up to crisp the skin, they'll be delicious as is. Don't worry about over-cooking, because they have enough fat that you want it to render so you have juicy meat and crisp skin.

      1. I wouldn't put in flour either. I have GF also, if they are not boneless, I would use oven at 350-375.

        1. I would bake them on a rack at 300-325 until the interior is almost done, then broil to crisp the skin, or remove, turn oven up to 450 and bake, turning once.

          1. If you want to coat them in something I would go for bread crumbs/panko mixed with parmesan cheese......would be good with the marinade already on there. Then bake.

            1. I bake skin-on bone-in chicken legs all the time as they are so cheap for me. I just liberally season them with salt and pepper then pop them on a baking pan covered in foil. I preheat the oven to 450 and bake them for 45-50 minutes. They come out perfect and with crisp skin. No flour needed.

              1. I would cook in a preheated pan cast iron or baking sheet.425 deg 35-40 min use your meat thermometer.

                1. I suggest you never marinade them in italian dressing again........

                  1. Ha, I second that!!!

                    1. Buttermilk/chipotle.