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Mock Chicken Legs

 Mock Chicken Legs
When I was young, my mother made this recipe for us. Recently, I was going through her cookbook collection and found it. Now I make this tasty, fun appetizer for my own family and enjoy mixing the old memories with new ones. —Jeanne Herda, Burnsville, Minnesota
12 ServingsPrep: 20 min. Cook: 25 min.


  • 1 egg, lightly beaten
  • 1/2 cup cornflake crumbs
  • 1/4 cup milk
  • 2 tablespoons finely chopped green pepper
  • 1 teaspoon salt
  • 3/4 pound ground pork
  • 3/4 pound ground veal
    With Johnsonville Italian Sausage.

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  • 12 Popsicle sticks
  • 1 egg
  • 1/4 cup milk
  • 2 cups cornflake crumbs
  • Oil for frying


  • In a large bowl, combine the first five ingredients. Crumble ground
  • meat over mixture and mix well. Shape a 1/4 cupful of meat mixture
  • around each Popsicle stick to resemble a 3-in. log.
  • In a shallow bowl, whisk egg and milk. Place cornflake crumbs in
  • another shallow bowl. Coat each leg in crumbs, then dip in egg
  • mixture and recoat in crumbs. Let stand for 5 minutes.
  • In an electric skillet, heat 1/4 in. oil to 375°. Fry legs, a few
  • at a time, for 1 minute on each side or until golden brown. Drain on

2 of 2

Mock Chicken Legs (continued)

Directions (continued)

  • paper towels.
  • Arrange on an ungreased baking sheet. Bake at 350° for 15-20
  • minutes or until no pink remains and a thermometer reads 160°.
  • Yield: 1 dozen.
Nutritional Facts: 1 serving equals 240 calories, 14 g fat (3 g saturated fat), 72 mg cholesterol, 374 mg sodium, 17 g carbohydrate, trace fiber, 12 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.