To cook mock chicken legs, create a mixture of ground meats, eggs, cornflake crumbs and spices. Form this into log shapes around wooden ice pop sticks. Bread the logs in additional cornflake crumbs, and brown them quickly in an electric skillet. Bake mock chicken legs in the oven until the meat is completely cooked.
To make 12 mock chicken legs, combine 1 egg, 1/2 cup cornflake crumbs, 1/4 cup milk, 2 tablespoons of finely chopped green pepper and a teaspoon of salt in a bowl. Add 1 1/2 pounds of your preferred ground meats; half veal and half pork are recommended.
Divide the meat mixture into 12 equal portions, and form each one onto the end of a wooden ice pop stick. A 3-inch-long log shape is preferable for easy cooking.
Mix 1 egg and 1/4 cup milk in a shallow dish. Put 2 cups cornflake crumbs into another shallow dish. Set a clean, ungreased pan next to the cornflake crumbs.
Roll each meat log in the cornflake crumbs, then in the egg mixture, and then again in the cornflake crumbs. Place the breaded mock chicken leg onto the clean pan.
Pour vegetable oil into an electric skillet to a depth of about 1/4 inch. Heat the oil to 375 degrees Fahrenheit.
Place a few of the mock chicken legs into the hot oil, and brown them for a minute or so on each side. Remove them from the oil, and return them to the pan. Repeat for all the chicken legs.
Place the pan into a 350-degree-Fahrenheit oven, and bake for approximately 15 to 20 minutes or until no pink remains. A meat thermometer should read 160 degrees Fahrenheit when inserted into the thick part of the mock chicken leg.
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