Baked Crispy Chicken Legs
Baked Crispy Chicken Legs – A few simple tricks deliver crispy baked chicken drumsticks with tender, juicy meat. Insanely flavorful chicken is quick, easy, paleo, and gluten-free with only 10 minutes of prep time! A win-win!
Inspired by the success of my crispy baked chicken wing recipe, I decided to give chicken legs a spin. They have the same flavorful bite and crispy, crunchy coating without breadcrumbs or flour. All you need are a few pantry staples to turn ordinary chicken legs into out-of-this-world delicious.
The crunchy skin and mouthwatering flavor make this recipe a crowd-pleaser for adults and kids alike. Not to mention how versatile it is! Feel free to experiment with your favorite herbs and spices to put a new spin on this dish every time you make it.
How to Bake Chicken Legs Crispy
Most importantly, ensure the drumsticks are dry before baking for super crispy skin. And since chicken legs are larger than wings, I increased the amount of onion and garlic powder for better flavor. You have nothing else to worry about because baking crispy chicken legs is waaay easier than you think.
- First, carefully wash the chicken with running tap water and place them in a single layer on a baking sheet pan. Let them dry in the fridge, uncovered, for a minimum of 3 hours for crispy chicken skin.
- Next, season the chicken when ready to bake.
- Then, arrange them on a wire rack in a single layer and pop them in the oven.
- Rotate the chicken legs halfway through to ensure they evenly cook on all sides.
Recipe Ingredients
- Chicken Legs – Bone-in, skin-on chicken drumsticks result in tender, juicy meat with crispy skin. Look for chicken legs that are uniform in size to ensure even cooking.
- Seasonings – Layer on the flavors with a bold mix of Italian herbs, onion powder, garlic powder, salt, and white pepper. A dash of cayenne pepper provides just the right amount of heat, but feel free to adjust it to your family’s heat preference. Bouillon powder provides umami savoriness.
How to Bake Crispy Chicken Legs
- Prepare Chicken – Wash the chicken legs and place them on a cookie sheet in a single layer. Then let them sit in the fridge, uncovered, for at least 3 hours or preferably overnight to air-dry. (You can skip this part and proceed with the spices, but they won’t be quite as crispy).
- Preheat oven to 425°F (220℃).
- Season – Place the chicken in a large bowl, add the spices, and drizzle with oil. Mix well to coat the chicken.
- Prep the Baking Sheet by lining it with foil and putting a wire rack on top. Place the chicken legs in a single layer on the wire rack. While the chicken legs are baking, the oil will drip to the bottom of the pan.
- Bake chicken legs until cooked through and skin is crispy (45-50 minutes). Rotate chicken legs halfway through, at roughly 20 minutes. (Actual bake time depends on your oven and altitude, but a meat thermometer should read an internal temperature of 165℉/75℃).
- Serve – Take the crispy chicken legs out of the oven and serve with African pepper sauce.
Recipe Variations
- Seasoning swap. Replace the seasonings with your favorite premade seasoning blend. Try a zesty Cajun Creole seasoning or taco seasoning if you’re craving something with a Mexican flair!
- Seasoning add-ins. Add a dash of cumin to the seasoning mix for deep, slightly nutty notes. A touch of lemon pepper will add a fresh, citrusy punch to the mix. And smoked paprika adds an extra zing with delicious smokiness.
- Meat swap. You can replace the chicken legs with bone-in chicken thighs or cut up the whole chicken.
- Garnish. For additional flavor, sprinkle your crispy chicken legs with Parmesan, chopped parsley, or green onion. They also add a gorgeous pop of color.
- One-pot meal. Roast potato wedges and carrot chunks underneath the chicken legs to make a one-dish meal. Lightly coat the potatoes and carrots in olive oil and sprinkle with more seasonings before placing them on the baking sheet.
Tips and Tricks
- Taking the chicken legs out of the fridge 10-15 minutes before baking will help them cook more evenly.
- If you’d like even crispier skin on the chicken legs, turn the broiler on for a minute or to crisp them even more. Keep an eye on them, though, because the broiler cooks fast.
- Let the chicken rest 5-10 minutes after cooking for super juicy, tender meat.
- These golden beauties are delicious baked in an air fryer, as well. Air fry them at 400℉ (205℃) for 20 minutes, flipping them halfway through. Enjoy!
Make-Ahead Instructions
Crispy baked chicken legs require just 10 minutes of prep time, so they’re perfect for busy weeknight meals! To get a jump on meal planning, you can season the chicken legs ahead of time.
Then, keep them in the fridge for a day or two or freeze them for 2-3 months. When you need a quick meal, simply leave them in the fridge overnight to defrost and pop them in the oven.
Serving and Storage Instructions
These guys are best hot from the oven (after resting for a few minutes). Add other fun flavors with African pepper sauce or homemade BBQ sauce.
Refrigerate leftover baked chicken legs in an airtight container for up to five days or freeze them for 4-6 months. Thaw overnight in the refrigerator before reheating.
Reheat the chicken legs in the oven at 350℉ (180℃) until heated through. You could also reheat individual portions in the microwave, but they won’t crisp back up.
I love using leftover chicken for chicken salad for sandwiches or Caesar salad. Remove and discard the skin (no longer crispy and delicious) and bones, chop the chicken into chunks, and you’re good to go.
What Goes With Crispy Oven-Baked Chicken Legs
Countless winning combinations go great with this tasty chicken recipe. Some delicious side dishes are scalloped potatoes or garlic mashed potatoes and Southern baked beans with bacon. Add a fresh tossed salad and a crisp Sauvignon Blanc or bright Pinot Noir to complement the perfectly seasoned meat.
More Easy Baked Chicken Recipes to Try
- Baked BBQ Chicken
- Jerk Chicken Wings
- Baked Crispy Chicken Wings
- Oven Baked Chicken Breast
- Baked Chicken Spaghetti
Watch How to Make It
[adthrive-in-post-video-player video-id=”5X6eNFxT” upload-date=”Mon Aug 06 2018 19:45:03 GMT+0000 (Coordinated Universal Time)” name=”Baked Crispy Chicken Legs” description=”Baked Crispy Chicken Legs – A few simple tricks makes this chicken legs crispy on the outside, tender and juicy on the inside, and ridiculously flavorful. It’s quick, easy, paleo, gluten-free and only requires 10 mins prep.”]
This blog post was originally published in November 2013 and has been updated with additional tips, new photos, and a video
Baked Crispy Chicken Legs
Ingredients
- 3-3½ pounds (1.3-1.5k) chicken legs
- 1 tablespoon (6g) dried Italian herbs
- 1¼ teaspoons (7g) salt
- 1½ tablespoons (9g) onion powder
- 1½ tablespoons (8g) garlic powder
- 1 teaspoon (2g) smoked paprika
- 1 teaspoon (2g) white pepper
- ½ teaspoon (1g) cayenne pepper
- 1 teaspoon (3g) bouillon powder (or replace with salt)
Instructions
- Wash the chicken legs and place them on a cookie sheet in a single layer. Then let them sit in the fridge, uncovered, for at least 3 hours or preferably overnight to air-dry. (You can skip this part and proceed with the spices, but they won't be quite as crispy).
- When ready to bake, preheat oven to 425°F (220℃).
- Place the chicken in a large bowl, add the spices, and drizzle with oil. Mix well to coat the chicken.
- Line a baking pan with foil, and top with a wire rack. Arrange chicken legs in a single layer. While the chicken legs are baking, the oil will slowly drip to the bottom of the baking pan.
- Bake chicken legs until cooked through and skin is crispy (45-50 minutes). Rotate chicken legs halfway through, at roughly 20 minutes. (Actual bake time depends on your oven and altitude, but a meat thermometer should read an internal temperature of 165℉/75℃).
- Take the crispy chicken legs out of the oven and serve with African pepper sauce.
Tips & Notes:
- Taking the chicken legs out of the fridge 10-15 minutes before baking will help them cook more evenly.
- If you’d like even crispier skin on the chicken legs, turn the broiler on for a minute or to crisp them even more. Keep an eye on them, though, because the broiler cooks fast.
- Let the chicken rest for 5-10 minutes after cooking for super juicy, tender meat.
- These golden beauties are delicious baked in an air fryer, as well. Air fry them at 400℉ (205℃) for 20 minutes, flipping them halfway through. Enjoy!
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
I love this recipe so much!
Thank you so much!
This is THE BEST chicken ever! I have been making it for eight years. Perfection!
Yay!!! So glad you love this recipe! Thank you for the feedback!
Made this last night and chicken was a big hit.
Yay!! Thrilled to hear this, Lawrence!
I’m making these for the second time tonight. I’m always looking for Keto friendly recipes that the whole family will like so I don’t have to cook two dinners. Everyone raved about these chicken legs and complained when there were no leftovers. They’ve been bugging me to make them again for the last couple of weeks. We love the seasoning mix. These are so delicious and easy to make!
Sounds amazing to hear that. I am sure you are a great cook to inspire your family:) Try more recipes and enjoy!
The best drumsticks. I have made these at least ten times. “Crispy” is the truth. Imma is a spectacular chef. Luckily, I have leftovers. Happy dance!
Thank you:) There’s more to come, so stay tuned.
Tasty recipe! Thanks for sharing.
My Pleasure Dear!!!. Thanks for your feedback:)
Bomb!
Hahaha Thank you! stay tuned to have more amazing recipe:)
This recipe is a big hit with my family and economical too! I now make it about once a week, by request. I have been making it with the chicken legs on a rack with lightly seasoned, cubed potatoes underneath. The potatoes are done at the same time as the legs and are cooked with bonus chicken drippings! So yummy!
Thank you for writing this, sounds amazing to hear that. Stay tuned for more amazing recipes, Happy cooking!
I have made this several times. It’s sooooo good! I’m about to mix up a new batch of seasoning and I will double it this time. For me one batch does 18 chicken legs. I coat each leg with olive oil and sprinkle on each leg throughly. I don’t want to waste any. LOL! Tonight I’m going to try using it on boneless pork loin chops. I know it will be delish. Thank you for the great recipe.
Amazing to hear that, Thank you so much for taking the time to leave your comment, happy to see it works for you. yeah, you can try it several ways. Much love!!!
I have been making this recipe for a couple years now and my entire network of family and friends love it. It has become a Fourth of July tradition that everyone looks forward to and requests throughout the year. Thanks for making me famous!!!
I made this last night and followed the recipe exactly. I don’t usually do that and therefore don’t leave reviews when I change a recipe. In this case I had all the ingredients and had time to leave the chicken dry in the refrigerator.
The chicken smelled wonderful while cooking and came out slightly crispy and almost falling off the bone. The mix of flavors were delicious and similar to a local restaurants wing rub, but better!
I will definitely make again and after telling my sister about it, she now wants the recipe. I made the twice baked potatoes as well. I didn’t have all the ingredients, but using your cook times was spot on.
Wow! That’s great to know, Jenny. I’m so happy that it turned out great for you. Thank you so much for trying my recipe and for sharing your story 🙂
I have used this recipe dozens of times. Sometimes drying the chicken legs when I have remember and sometimes not. Either way they come out great. But what I mostly use the spice mix for is pan fried chicken breasts. I usually quadruple the recipe so I always have the seasoning on hand. I liberally rub the spices on the chicken and fry up in a cast iron pan. Let the breasts cool a bit and the chicken makes a wonderful topping for a crisp salad. Make this at least once a week in the summer. I don’t often review recipes but just had to let you know, two years later, how much I enjoy this! Thank you!
This made me smile, Eva! I appreciate you and your kind words and I’m so happy to know how much you’ve enjoyed this up to now. Thank you! 🙂
I’ve tried this recipe three times now and each time it came out consistently good. My children love it. I always add some chili flakes for extra spice. Thanks!
I’m so happy to know that your kids love this, Zau! Thank you so much! Say hello to them for me and I hope you and your kids enjoy more of my recipes 🙂
Outstanding recipe! I mixed the exact spices & rolled the chicken-leg/drumsticks in them. Spices adhered better without the oil. Placed a cookie cooling rack on my cookie baking sheet & it worked perfectly. Once on the rack I lightly drizzled olive oil on the chicken. It smoked up the house & after ready comments won’t use olive oil next time. The chicken was perfect, very flavorful, moist & crispy. Delicious recipe. I should have lined the baking sheet with foil for easier clean-up. Served it with southern potato salad, and a simple cooked cabbage seasoned with Lawry’s seasoning-salt & butter. Hands down good comfort food! “Gracias” for this delicious recipe. First time landing on your blog today & also first time making this recipe. Five-stars. O4/23/2021.
Thank you so much for sharing this, Brenda!
I made these 3 years ago, but decreased peppers just a bit and added 1 tsp of cinnamon (I had wings at a restaurant nearby that is famous for their wings and they had cinnamon in them so I was trying to replicate). They were so delicious. I forgot which recipe I used for them until I came to my Facebook TimeHop post about how good these were, just this morning. Perfect timing because chicken drumsticks were in the plan for tonight anyway. Thank you!
Thanks for the comment regarding the addition of cinnamon! It gave these drumsticks such a Moroccan flair that is a huge hit with my family. Even my Aspie daughter loves them!
This is a staple in my household, I have made this recipe again and again for the past 6 years! I keep a jar of the spice mixture in my pantry because it is so good. The chicken always comes out cripsy. I’m going to try it with leg/thigh quarters tonight.
Can you please tell me how to adjust this recipe for chicken breasts? Thanks so much
Hello! Check out this chicken breast recipe here https://www.africanbites.com/oven-baked-chicken-breast/. Enjoy!
I made this based on the reviews I didn’t have the smoked paprika so I used 1/2 hot and 1/2 regular paprika…my son who doesn’t really like drumsticks raves about how good it was. I am going to make a big batch of the spice mix and just keep it in my cupboard I think it would be delicious as a rub on the outside of a whole chicken!
I do the same thing ! So it is readily available whenever I need it . Enjoy
I have made this numerous times for my adult children and we all love it! This is my go-to recipe for chicken legs. Delicious!!!
Thank you for sharing, Mary! I’m glad that they are enjoying it!