Mock Chicken Legs

Mock Chicken Legs are a nostalgic recipe that brings back fond memories for Jeanne Herda from Burnsville, Minnesota. Passed down from her mother’s cookbook collection, this tasty and fun dish combines old memories with new ones as Jeanne now prepares it for her own family. Mock Chicken Legs were particularly popular during the Depression era when chicken and eggs were scarce and expensive. By using ground pork and veal, which were more affordable, these mock legs became a creative and budget-friendly alternative. Resembling chicken legs, the ground meat is shaped around Popsicle sticks and coated with a crispy cornflake crust before being fried and baked to perfection. Whether enjoyed as a nostalgic treat or a creative twist on chicken, Mock Chicken Legs are sure to bring smiles to the table.

INGREDIENTS:

• 1 egg, lightly beaten
• ½ cup cornflake crumbs
• ¼ cup milk
• 2 tablespoons finely chopped green pepper
• 1 teaspoon salt
• ¾ pound ground pork
• ¾ pound ground veal
• 12 Popsicle sticks
• Coating:
  • 1 egg
  • ¼ cup milk
  • 2 cups cornflake crumbs
• Oil for frying

PREPARATION:

1. In a large bowl, combine the beaten egg, cornflake crumbs, milk, chopped green pepper, and salt. Crumble the ground pork and veal over the mixture and mix well.
2. Shape ¼ cup of the meat mixture around each Popsicle stick to resemble a 3-inch log.
3. In a shallow bowl, whisk together the egg and milk. Place the cornflake crumbs in another shallow bowl. Coat each mock leg in the crumbs, then dip in the egg mixture, and recoat in the crumbs. Let stand for 5 minutes.
4. In an electric skillet, heat ¼ inch of oil to 375°F. Fry the mock legs a few at a time for 1 minute on each side or until golden brown. Drain on paper towels.
5. Arrange the fried mock legs on an ungreased baking sheet. Bake at 350°F for 15-20 minutes or until no pink remains and a thermometer inserted into the center reads 160°F.

YIELD: Makes 1 dozen mock chicken legs

PREP/COOK TIME: 45 minutes

SPECIAL INSTRUCTIONS:

• Be careful when handling the hot oil during frying.
• Ensure that the ground pork and veal are thoroughly cooked by checking the internal temperature with a thermometer.
• Soak the Popsicle sticks in water for a few minutes before inserting them into the meat mixture to prevent them from burning during cooking.

TIPS:

• Serve Mock Chicken Legs as a fun and nostalgic appetizer or as a creative main dish accompanied by your favorite sides.
• Customize the flavors by adding herbs or spices to the meat mixture, such as garlic powder, onion powder, or paprika.
• Make a dipping sauce to accompany the mock legs, such as barbecue sauce, honey mustard, or ranch dressing.
• If desired, you can shape the meat mixture into different shapes, such as nuggets or patties, for variety.
• Get creative with the coating by adding additional ingredients to the cornflake crumbs, such as grated Parmesan cheese or dried herbs.
• Leftover mock chicken legs can be stored in the refrigerator and reheated in the oven for a quick and satisfying snack.

Mock Chicken Legs are a delightful and nostalgic dish that brings back memories of simpler times. Passed down from Jeanne Herda’s mother’s cookbook collection, this recipe captures the ingenuity of using affordable ingredients during the Depression era. With ground pork and veal shaped around Popsicle sticks, coated in a crispy cornflake crust, and fried until golden, these mock legs offer a unique and flavorful alternative to traditional chicken legs. The baking step ensures that the meat is fully cooked and retains its juicy tenderness. Whether enjoyed as a fun appetizer or a creative main dish, Mock Chicken Legs are sure to bring smiles to the table. Customize the flavors and serve them with your favorite dipping sauce for added enjoyment. Create new memories with your own family as you savor these tasty mock legs and share the stories behind this cherished recipe.