I’ll admit, this is a recipe that still needs a little tweaking. The goal was, of course, a crispy coating without all the calories of fried chicken. That was partially achieved, at least the bit of coating that didn’t come off when I took the chicken legs off the rack was slightly crispy. I’d make two changes next time: I’d leave the skin on and I’d cook it uncovered.

Sun Oven “Fried” Chicken Legs


1/2 cup buttermilk

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 teaspoon hot sauce

8 chicken legs, skin removed

1/2 cup whole-wheat flour

2 tablespoons sesame seeds

1 1/2 teaspoons paprika

1 teaspoon dried thyme

1 teaspoon baking powder

salt to taste

freshly ground black pepper

Olive oil cooking spray


Whisk together buttermilk, mustard, garlic, and hot sauce in a shallow glass dish. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or overnight.

Set Global Sun Oven out to preheat. Set a wire rack in a roasting pan and coat it with cooking spray. Whisk together flour, sesame seeds, paprika, thyme, baking powder, salt, and pepper in a small bowl. Put the flour mixture in a paper bag. Shake excess marinade off chicken, place one piece at a time in the bag and shake to coat. Shake off excess flour and arrange chicken on prepared rack. Spray chicken pieces with cooking spray. Bake in Sun Oven until golden brown and no longer pink in the center, about 1 hour.

Makes 4 servings

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