To make Food Network's recipe, preheat the oven to 350 degrees F. Place a sheet tray in the oven. Wash and trim the excess fat off 12 chicken legs. In a shallow dish, mix 2 minced garlic cloves, 4 stems of rosemary, chopped, 4 cups panko bread crumbs, kosher salt and freshly ground black pepper. In a separate shallow dish, combine 2 eggs, 2 cups milk, kosher salt and freshly ground black pepper. In a final shallow dish, combine 3 cups all-purpose flour, kosher salt and freshly ground black pepper.
Dredge the chicken legs one at a time in the flour, then in the egg mixture, and finally in the rosemary-garlic mixture. Place the chicken on a separate sheet tray, and refrigerate for 15 to 20 minutes. Remove the preheated baking sheet, and drizzle with olive oil. Place the chicken on the baking sheet with even spacing, and roast for 35 to 40 minutes, or until the legs are golden and crispy. Remove, and season with salt. Serve with lemon wedges, if desired.Learn more about Cooking