Sunday Supper: Lemon Pepper Oven-Fried Chicken

Happy Valentine’s Day!!! I hope your day has been filled with smiles and love. We are still waiting for my gift to ship, much less arrive, but I will show it to you when it does. We grabbed cards and small treats for the kids and a plant for my mother in law, then had a lazy day…. until dinner time.

While I cooked, Rob worked on the bathroom fans. Good thing I didn’t need help. I just whipped up some oven fried chicken with some simple ingredients I have around the house.

Progresso Bread Crumbs and McCormick Lemon & Pepper seasoning combine to make the perfect coating for oven my chicken.

I heat a TBSP of olive oil in a cast iron skillet. Then I roll the chicken in the bread crumb mixture before adding each leg to the pan so I can sear the skin. It usually takes about 3 batches.

The chicken legs get transferred to a greased baking pan. I squeeze the juice from 1/2 a lemon over the meat, and randomly put all wedges around the chicken before baking them. 30 minutes later, dinner is done.

Lemon Pepper Oven-Fried Chicken Legs


  • 1/2 cup plain bread crumbs
  • 3 TBSP Lemon & Pepper Seasoning
  • 3 TBSP olive oil
  • 15/16 Chicken Legs
  • 1 lemon, cut into wedges


  1. Preheat the oven to 425-degrees F. Spray a 9”x13” baking pan with cooking and set aside.
  2. In a shallow bowl, mix together the lemon pepper and bread crumbs.
  3. Heat 1 TBSP of olive oil in a large skillet. Roll 5 chicken legs in the bread crumbs and then transfer them to the skillet. Sear 3 minutes on each side to get a crispy golden skin. Transfer to the prepared baking dish. Repeat the steps with remaining oil and chicken legs.
  4. Squeeze the juice from half the lemon wedges over the chicken legs. Then randomly place all the wedges between the chicken.
  5. Bake for 30 minutes, or until the internal temperature of the chicken reaches 165 degrees.

Makes 8 servings

I served these chicken legs with mashed potatoes and gravy, along with some steamed broccoli. It was so good.

I hope you enjoy this recipe as much as we do. Looking forward to your opinions.


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