Baked Crispy Chicken Legs – just a few simple tricks make 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!
Inspired by the success with this crispy baked chicken wing recipe that I made HERE, I decided to give it a spin with chicken legs- same flavorful bite and crispy crunchy coating without the aid of breadcrumbs or flour.
How to Bake Chicken Legs?
The most important thing about these baked chicken drumsticks is ensuring that they are dry. The chicken legs need to be as dry as possible to crisp up the skin.
Furthermore, since chicken drumsticks are larger than wings, I included a generous amount of onion, garlic to compensate for its size – to fully permeate the chicken. I switched out the thyme for Italian herbs or you can use any other dried herbs that you have on hand.
Other than that, you have nothing else to worry about ’cause making this Baked Crispy Chicken Legs is waaay easier than you think it is.
- First, carefully wash the chicken with running tap water, place them on a baking sheet pan in a single layer and let them dry in the fridge, uncovered, for a minimum of 3 hours.
- Next, season the chicken when ready to bake.
- Then arrange them in a wire rack in a single layer and pop it in the oven.
- Rotate the chicken legs half way through to ensure all sides are cooked.
How Long to Bake Chicken Legs?
Cooking times for baked chicken legs definitely vary, depending on the oven temperature, heating capability of your oven and whether the chicken comes straight out of the fridge or at room temperature. But what works perfectly for me is when I bake bone-in chicken legs at 425°F (218°C) for about 40-45 minutes while rotating the chicken legs halfway through – roughly after 20 minutes of cooking. Just remember, the higher the temperature, the crispier the chicken gets.
Tip: If cooking at 375°F, cook chicken legs at about 45-55 minutes while if at 350°F, bake the chicken for about 50- 60 minutes.
What Temperature are Chicken Legs Done?
But with all those being said above, you still want a 100% guarantee cooked chicken meat, using a meat thermometer would be a big help. According to the USDA, the safe internal temperature of a cooked chicken should be at 165 °F (74°C). Make sure though that you don’t hit a bone when checking the temp or you’ll get an off reading.
What Should I Serve with Chicken Legs?
Oh there are countless of ways to serve up this chicken. Our go-to when entertaining or during picnics is with this African Pepper Sauce. For dinner, we usually serve it with either of the following:
- Steamed or roasted veggies (like this Roasted Red Potatoes)
- Scalloped Potatoes
- Twice-baked Potatoes
- Black Beans and Rice
- Easy Pasta Salad
- Southern Baked Beans
More Easy Chicken Recipes
Paprika Chicken Legs (with video)
Yassa Chicken (with video)
Oven Baked BBQ Chicken (with video)
Don’t forget to drizzle them with a little bit of canola oil and bake rotating the chicken legs halfway through. For easy clean up, line the baking pan with foil paper.
Serve them up with this pepper sauce or any hot or dipping sauce of your choice.
How To Make Baked Crispy Chicken Legs
Wash chicken legs and place them on a cookie sheet in a single layer, then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let them dry out. You can omit this part and proceed with the spices.
When ready to bake, preheat oven to 425°F. Place the chicken in a large bowl, with all the spices.
Then drizzle with oil.
Line a baking sheet with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan. Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken legs half way through-roughly 20 minutes. Remove and serve with your favorite chicken sauce or african pepper sauce
Watch How to Make It
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.
- 3 - 3 ½ pound chicken legs
- 1 Tablespoon Dried Italian herbs
- 1 ¼ teaspoon salt
- 1 ½ tablespoon onion powder
- 1 ½ tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon white pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon bouillon powder (you may replace with salt)
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Wash chicken legs and place them on a cookie sheet in a single layer, then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices.
-
When ready to bake, preheat oven to 425°F.
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Place the chicken in a large bowl, with all the spices, and then drizzle with oil.
-
Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan.
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Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken legs half way through-roughly 20 minutes.
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Remove and serve with your favorite chicken sauce or african pepper sauce
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
These had a lot more spice than I was anticipating. Only one person in my family of 5 was able to eat them as is. Everyone else had to remove the skin entirely before eating.
I JUST now made this. REALLY good flavor. I didn’t use a rack but will next time. I changed the spices used for this recipe. I omitted the smoked paprika since I didn’t have any on hand but I’m sure that would’ve made a big difference in flavor. I also added Mrs. Dash. It didn’t crisp up as I had hoped but I’m sure that has a lot to do with not using the rack but again the flavor is amazing. The skin is at least not slimy but dry but would’ve preferred crispy. I like the heat the cayenne adds. I left the skin on my drumsticks, patted them dry with a paper towel. Didn’t rinse first or dry in the fridge. I also didn’t use the bouillon, just added more salt. I might add bread crumbs next time to add a bit more crunch. Good recipe to start and modify as you see fit. Serving with brown rice/quinoa mixture and corn on the cob.
What if I don’t have time to let them dry? *I just drained and shook them vigorously lol* Will I get the same delicious results if I followed all the other directions to a T?
Haha. I paper dry it and do all of the above . It works for those days when you are in a hurry.
Washing chicken beforehand, when it’s intended for non-sashimi purposes is UNNECESSARY! Nothing can be removed by washing that isn’t removed by cooking. INSTEAD, washing spreads bacteria!
USA FOOD STANDARDS
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-food
UK FOOD STANDARDS
https://www.nhs.uk/live-well/eat-well/never-wash-raw-chicken/
It doesn’t matter, my grandmother washed her chicken, my mother washed her chicken before cooking, I’m 60 years old and I always wash my chicken before cooking it for my family, and I taught my daughter to do the same. In all those generations no one got sick or died from eating our washed chicken. iF IT’S NOT BROKEN DON’T FIX IT.
Preach it Ann!’
Just a quick note to say you shouldn’t be washing your chicken. It won’t remove the bacteria, which will be killed by cooking, but it might spread the bacteria all over your kitchen. the CDC warns not to wash chicken due to increased food poisoning risk. you can air dry anyway, or pat it dry with a napkin.
Just a note…..everyone who is handling your chicken before it gets to you, may not be the type who washes their hands after using the restroom, etc. I prefer to wash my chicken and not think of what the last person who handled it may have left on it. You can wash and sanitize your sink after you wash the chicken. It has worked for generations, right?
I agree
Right – I always rinse chicken, fish and pork chops.
dundee is right, but if it makes you feel better nobody is handling the chicken that comes from grocery stores with bare hands before it arrives in your kitchen. Your recipe is amazing! I’m sorry to nitpick.
Delish!!! Ty!
For decades I have been using grocery store paper bags, to drain my home made french fries. You just drop the fries into the bag , right out of the grease, season with salt and pepper, hold the top together and shake. Anyway I wrote this cuz when I make your chicken legs I will wash and then put in the paper bag and shake till water is gone. I think it will be faster and easier. Can’t wait to try this recipe, thank you.
This recipe is a winner
What type of oil do I need to use to drizzle the chicken with? I am drizzling the chicken, right?
Hi, Tasha, Yes, you are to drizzle the chicken with canola oil. Others have also used avocado oil or peanut oil or any oil with high smoking point.
I made a dumb comment. It does say drizzle with oil. Lol. If you want it paleo use the others she mentions.
Love this recipe! How can this be adapted for Air Frying? I just purchased a new Air Fryer and wondering if there would be any changes involved.
Hi Donna. Sorry, I can’t answer that though ’cause I haven’t tried this with an air fryer.
I’ve never commented on a recipe before but had to with this one. I made this for a family dinner last night just as the recipe says. The drumsticks came out absolutely perfect, soo juicy and flavorful. I will definitely be making this again and pass on this recipe to my friends. Thanks!
Hello Robin. I am so glad you loved this recipe! Do pass it on :). Thanks for stopping by!
I Baked chicken drummies at 500 degrees on a sheet pan for 20 min. No oil used (just sprayed the aluminum foil with Pam). They came out Super crispy and tasty!! The seasoning in this recipe is perfect! Whole family loved it. Thanks for the recipe!
Hello Amy. I am so glad it was a hit with your family. The pleasure is mine. Thanks for stopping by!
I made this with both chicken thighs and drums and they all turned out great! Smoked paprika really makes it better than regular paprika.
Just one question, what kind of side dish would compliment this chicken flavour?
Also what kind of sauce would you add to make sandwiches with this?
Thanks!
I just made them with white rice, black beans, and corn.
What if I’m only making 4 legs? How long does that take to cook?
Same amount of time .
So glad i found this recipe.
It was DELICIOUS.
Thank you.
I have made this recipe almost twice a week since I discovered it over 2 months ago! Hands down the best leg recipe ever! Thank you
Would it still be successful if I use chicken drumsticks instead of chicken legs?
Hello Anna. Chicken drumsticks and chicken legs are actually the same thing. Let me know how it turns out!
Bouillon usually contains gluten, so I’m going to try these with the salt because we can’t eat gluten, thanks!
Hello Jessica. Salt will work great too. Just season to taste. Thanks for stopping by!
Hi,
I keep meaning to comment on this recipes. I printed it on 2/24/2017 and I’ve probably made it 50 times. As a matter of fact, just made it again for friends. Everyone enjoys it and almost all request the recipe. Hands down, the best chicken leg recipe I’ve ever had and I’ve been all over the U.S.A. and the world. Thanks much for posting the recipes. I make it just as written, to include air drying in the refrigerator, and it never fails.
Cheers,
Bradford
Thank you so much Bradford. This is one of my favorites too! Happy to know you love it!
I agree! How easy to prep a few hours before dinner! It’s also an awesome addition to a picnic or gathering, especially if you can grab the chicken legs on sale… so much bang for your buck and you can spice them differently if you wish.
I’ve made this chicken more than once, and I highly recommend. With or without a wire rack, it’s a hit at my house! Will continue to make!
Thank you! Glad you like it!
This is a big hit at our house!
Used no wire but sprayed my foil with olive oil spray. Also, on ‘washing’ I just rinsed each leg under water faucet, then laid on kitchen towel. Dried them then threw in huge bowl and sprinkled on seasoning and tossed till covered. Sprinkled a bit of olive oil around. Arranged on foil then in the oven. Looking forward to supper!
Thank you for this recipe!
Tonight is our fourth time to cook them.
They were delicious but I seasoned mine separately and then sprinkled oil on them and tossed. But it smokes very bad in the oven and smoked up the whole house. What did I do wrong? 425 like it said
The oil you used likely had a lower smoke point. Did you use Extra Virgin Olive Oil? Avocado Oil is my favorite all purpose oil, but you can use canola, peanut or any other oil with a high smoke point.
If you don’t have the wire rack, will it still come out crispy? Making this tonight!
Yes, you can still get a great texture without a rack. I’ve made these without a rack and they were amazing. I made sure to flip them more than once, and oiled the chicken before flipping it so it wouldn’t stick to the tinfoil. This is one of our favorite recipes. 😉
Super good and super easy!
It could have been the oil too much..if it drips in pan and heats up too high it causes smoke olive oil..she used canola oil..
Make this often! Easy and economical to put together. My whole family loves it!
I made this last night and BABBBBBYYY!!!! My kids and I fucked it up!!!!! You hear me! My son didn’t smother his chicken in barbeque sauce for the first time which makes me think prior to this recipe my chicken was no good. Lol
I’m a newly minted bachelor and this is the first time trying this! So easy and delicious Thanks!
In general i do not like chicken and there are very few receipes that make me change my mind but AWESOME…..this is definitely my go to chicken dinner, my family loves it and i love it. It is so easy and one where most people would have ingredients on hand
How do you wash your chicken?
First word on the directions said “wash”
with chicken wash
Whatever you do, don’t use soap! You can laugh but I’ve heard of that happening!
Lemon juice is great!
Absolutely delicious! And sooo easy!
Can other pieces of chicken be used? Breasts, Thighs, Wings?
Yes, you can. Please refer to this recipe as well >>> https://www.africanbites.com/baked-crispy-chicken-thighs/
These were delicious! I cooked them from frozen and they turned out great. Will definitely be making these again.
Awesome ! Thanks for sharing this with us Maryam. Now I can confidently try it cause it works .
I just made these today and they were crispy and flavorful. Thank you for sharing. From New York
MaryAnn How long did you bake them from frozen?
I added 5-10 more minutes , delicious . Keep an eye after the 40 minutes because every oven is different though