Cooking Chicken Legs?

Question

What do I set the oven to? 350 or 400 or 450?

Answer 1

If your chicken is in a roaster with a little water on them and it's covered anyone of these temperatures will work for about an hour. But check it after about 1/2 an hour.If it's not covered I have found 350 for an hour and a half. The longer it cooks uncovered the drier it gets.

Answer 2

Cook in a 375 degree oven for about 50 minutes.

Answer 3

Set it to 350 if you want them to be softer, or 450 if you want crispy. the time will vary depending on your oven, so just keep an eye on them. At least 10 minutes to make sure the bacteria has been killed.

Answer 4

350 45 min

Answer 5

350... but 400 cooks them a bit faster... with the same results

Answer 6

deep fry them

lol kidding put at 400 so it cooks all the way through the legs for an hour for crispy cook through flavor

Answer 7

I set it at 375

Answer 8

When in doubt, use 350

Do you have a nice set of pans (stainless)? If not, get a free set from here!

http://www.alllsite.info/free-cookware.php

Answer 9

GARDEN CHICKEN LEGS

chicken legs
green peppers
onions
butter
tomatoes
Parmesan cheese
oregano
pepper
mozzarella cheese


Melt the butter in a medium frying pan either on the stove or on the grill.
Fry the chicken until tender. Chop up the green peppers, onions, and tomatoes and add the oregano and pepper to taste (about 1 tablespoon of each).

Pour this over the chicken and cook about 20-30 minutes until marinated in the sauce it makes.

Top with the cheese and let it brown. Umm umm good

Chicken Cooking Tips

Tenderness Tips

Avoid freezing whenever possible to eliminate additional moisture loss during thawing, which results in less tender meat.
Keep chicken from drying out in the refrigerator by keeping it tightly wrapped. If the chicken dries out, it will become tough.
Leaving the skin on the chicken, when cooking it, helps to hold in juices, which increases tenderness.

To keep breast area of chicken from drying out during roasting, place a piece of foil over this area. Remove during last 30 minutes of roasting time to allow the skin to brown properly.
Cook chicken to the proper temperature, because undercooking the chicken will cause it to be tough and overcooking the chicken causes loss of moisture, making the chicken drier.
Let roasted chicken rest for 10 to 15 minutes before carving to allow juices to be distributed throughout the meat. Standing the chicken up with bottom end up allows more juices to run into the drier breast area.
Cutting meat across the grain will produce slices with shorter fibers, resulting in more tender pieces.
When adding cooked chicken to dishes that have a long cooking time, it is best to use dark meat because it will stay moist longer than white meat.
Light Tips

Roasting chicken on a rack, broiling and grilling are cooking methods that allow fat to drip away from the meat. Poaching, steaming and microwaving are methods of cooking where no additional fat is used. All provide for less fat content in the meat when it is done.
When frying or browning chicken in a pan, use a nonstick skillet, which requires less added fat, or use a nonstick skillet with a fat free nonstick cooking spray to reduce the amount of fat used.
Reduce added fat by seasoning chicken in marinades that are low-fat or fat-free. Use ingredients such as low-fat yogurt, juices, wine, herbs, and spices
Removing the skin before eating chicken eliminates about two thirds of the fat content.
When stewing chicken for soup, let broth cool and then discard fat that forms on top before reheating to serve.
Cooking Tips

When adding chicken to a recipe that calls for a measured amount, determine how much chicken is needed by following a standard of one pound of boneless chicken equals approximately 3 cups of cubed chicken.
When roasting a chicken, an untrussed chicken will cook faster and more evenly than a trussed chicken.
Covered chicken takes longer to cook in the oven than uncovered chicken.
When frying, grilling, broiling, or sautéing chicken, remove pieces as they get done to avoid overcooking while finishing other pieces. White meat and smaller pieces, such as breasts and wings, will get done faster than dark meat pieces, such as legs and thighs.
For a quick test of doneness when roasting a chicken, hold on to the leg, move it around, and side to side. The leg should move freely at the joint if it is done. Be sure to use other methods for checking doneness also!
Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly.
If using a marinade for basting, set some marinade aside before placing raw chicken in it to marinate. Never reuse marinade that the chicken was marinated in for basting.
Be sure to use a sharp knife when cutting or carving chicken. Sharp knives will make the job a lot easier, especially when having to cut in the joint areas, and will provide neatly cut slices and pieces.
MOCK CHICKEN LEGS

1 lb. veal, cut in cubes
1 lb. lean pork, cut in cubes

Place on small wooden skewers (5 or so pieces each) alternate veal and pork cubes on skewers.
Lightly sprinkle salt and pepper over meat. Scramble some eggs with a little milk added in a dish. Dip in pork chops in egg and roll. You may have to add more eggs, keep beating or turning over the mixture with fork often. Add some more salt and pepper Then roll in cracker meal or crumbs. .

Brown in electric frying pan in butter for about 20 to 30 minutes.

(May be stored in refrigerator until used.) Place in dripping pan with small amount of water to steam. Keep moist. Bake at 325 degrees for about 1 1/2 hours

DEVILED CHICKEN LEGS

2 c. bread crumbs
3 tbsp. mayonnaise
8 chicken legs
3 tbsp. prepared mustard

Blend crumbs and mayonnaise. Spread each leg with mustard, holding by end of leg, roll in crumbs. Arrange on oiled baking dish. Bake at 375 degrees for 35 minutes.

Answer 10

wow..i fry them..on gas!