Use 4 large whole chicken legs and cut them into 8 pieces (drumsticks and thighs) or use 8 drumsticks or 8 thighs.
1/4 cup dijon mustard
1/4 cup greek yogurt or sour cream or mayonnaise
1 tbsp Frank's Redhot sauce
8 pieces chicken
1/4 cup olive oil
1-1/3 cups panko breadcrumbs
4 tsp Italian seasoning
salt and pepper
In a large bowl, whisk together mustard, yogurt, hot sauce.
Add chicken, turn to coat.
Let stand at room temperature 30 minutes or cover and refrigerate up to 12 hours.
Put oven rack in the upper third of the oven.
Preheat oven to 400 degress F.
Line a baking sheet with parchment paper and grease with 2 tbsp olive oil.
In a large bowl, toss together panko breadcrumbs, Italian seasoning, 1 tsp salt, 1/4 tsp pepper.
Coat 1 chicken piece at a time in the panko mixture.
Transfer to prepared baking sheet.
Drizzle with remaining 2 tbsps. olive oil.
Bake in preheated 400 degree oven until golden and cooked through, about 40 minutes.
Serve with raw or cooked carrots.
