White cheddar garlic crusted chicken

Gin Lee

White cheddar garlic crusted chicken/Gin Lee

White cheddar garlic crusted chicken

There are so many delightful ways to create meals using chicken. Today, I prepared my white cheddar garlic chicken, and it is divinely delicious. With prep time combined with the amount of time that the drumsticks take to bake, this recipe can be made in less than one hour. Hope y'all will enjoy it as much as my family does.


  • 5 pounds (18-20 pieces) of chicken legs (Choose whatever amount you need to cook.)
  • 4-6 tablespoons of melted butter
  • 1-½ cups of Powdered white cheddar cheese
  • ½ cup grated Parmesan cheese
  • 2-½ tablespoons of garlic powder, plus 1 teaspoon extra for after the chicken is coated
  • 1 tablespoon of onion powder
  • ½ teaspoon of smoked paprika
  • ½ teaspoon of cumin powder
  • Seasoning salt and pepper to your preferred taste

Double the amount of cheese if you want thicker, crusted chicken legs.


In a bowl, combine the spices with the powdered white cheddar cheese and Parmesan; stir well. Place the cheese mixture inside a large gallon-sized Ziploc bag; set aside.

In a microwave dish, add the butter and place it in the microwave for about thirty seconds to melt.

Now, lightly drizzle the butter over the chicken and carefully rub it over the skin of each leg (the butter will be hot).

Next, transfer the buttered chicken pieces (a few at a time) inside the Ziploc bag of seasoned cheese. Then close the bag tightly and shake it to coat the pieces of chicken evenly. Shake off any excess back into the bag. Transfer the chicken legs to a baking pan as you go. Continue these steps until all the chicken is all coated.

Sprinkle the remaining garlic powder over the chicken once it's been coated with the cheese mixture. (Optional, but this is how I prepare mine.)

Bake in a 400 degrees F oven for about thirty minutes, or until done. Flip the chicken legs halfway through cooking. To check for doneness, stick a fork into the thickest portion of the drumsticks (legs). The juice should run out clear. If blood runs out, continue cooking.

Serve the chicken alongside a delicious garden salad and enjoy!

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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