8 chicken legs (about 2-1/2 lbs.)
salt & pepper
4 Tbsp. butter
1/2 c. regular dry breadcrumbs (not panko)
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. dried sage

Preheat oven to 425 degrees. Using the oven, melt the butter in a 9 x 13 casserole dish. Remove dish from the oven when the butter has melted. Lightly salt & pepper all of the chicken legs. Mix together the breadcrumbs, spices and salt. Pour the breadcrumbs into a pan or flat dish. Place chicken pieces in the casserole dish with the melted butter and turn the pieces until they are well coated with the butter.

Dip each chicken leg into the breadcrumb mixture and turn until well coated. Place the chicken leg back into the casserole dish. Do this with each chicken leg. Let chicken sit on the counter for 15 minutes. Bake uncovered for 35-40 minutes or until chicken is cooked through.

HOMEMADE HASH BROWNS


2 large russet potatoes 
4 Tbsp cooking oil
garlic salt
pepper 

Peel the potatoes and rinse with cold water. Shred potatoes using the large hold on your hand grater or food processor. Place potatoes in a colander and rinse well with cold water.

Press the water out of the potatoes using your fingers and then lay a paper towel over to absorb as much water as possible.

Heat 2 Tbsp. of oil in a large skillet and spread out 1/2 of the potatoes into a thin layer. Season with garlic salt and pepper. Let cook for about 6 minutes.

Flip potatoes and cook for about 4-5 minutes. Season this side lightly as well. Repeat, cooking the rest of the potatoes.