Baked Crispy Chicken Legs – just a few simple tricks make these 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 of this crispy baked chicken wing recipe that I made, I decided to give it a spin with chicken legs—the 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 legs s are larger than wings, I included a generous amount of onion and garlic to compensate for their 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 these 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 halfway 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, the 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 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 ways to serve up this chicken. Our go-to when entertaining or during picnics is this African Pepper Sauce. For dinner, we usually serve it with either of the following:
- 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)
- Baked Crispy Chicken Wings
- Oven Baked BBQ Chicken (with video)
- Oven Baked Chicken Breast
Don’t forget to drizzle them with a little bit of canola oil and bake, rotating the chicken legs halfway through. For easy cleanup, line the baking pan with foil paper.
Serve them up with 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 preferably 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, the 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 halfway through-roughly 20 minutes. Remove and serve with your favorite chicken sauce or African pepper sauce.
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.”]
Baked Crispy Chicken Legs
Ingredients
- 3-3 ½ pounds chicken legs
- 1 tablespoon dried Italian herbs
- 1¼ teaspoons salt
- 1½ tablespoons onion powder
- 1½ tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon white pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon bouillon powder (you may replace with salt)
Instructions
- 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 preferably overnight. Do not cover them; let the air dry. 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 pan with foil; 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—roughly 20 minutes.
- Remove and serve with your favorite chicken sauce or African pepper sauce.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Kelly says
I made these today and they were awesome! It was a little spicy for me (but I have an embarrassingly low spicy food tolerance) but my husband loved it!! Despite the heat factor, I loved the flavor combinations of the garlic, onion and Italian seasonings. The chicken was perfectly juicy and very tasty 🙂
WIndy says
Try using Seasoned Salt in place of the cayenne and salt. It should add a little bit of bite for your hubby, but tame enough not to fry your taste buds (I am the same- try living that way in Texas!! Hot sauce is as common as ketchup and it makes me shudder!)
Christina says
These were INCREDIBLE! My husband said they were restaurant quality! Thanks so much for the recipe!
ImmaculateBites says
Restaurant quality? Aww, thank you Christina.
Alex says
If I don’t have a cookie cooling rack, do you think just placing them on
The actual rack in the oven and placing the pan on the rack below for the oil to drop would work?
ImmaculateBites says
Alex, I don’t think it is a good idea. It would cause a lot of smoke and set off your alarm. It happened to me before.
Marcy says
When I made this the house filled up with smoke, the stove got all greasy and the c hicken did not crisp. I would never make this again.
ImmaculateBites says
Hi Marcy! Am so sorry to hear it didn’t work out for you ! I make this all the time and it works out just fine. I can’t really say for sure what the problem is without actually being there.
Laura says
It might be the amount of time it was in the oven? The recipe worked well for me, but it was well done after thirty minutes.
ImmaculateBites says
Oh Wow! Good to know . Thanks for taking the time to share this with us.
Kim says
I’ve been making this for years! I call it oven fried chicken. Using various dry seasonings and oil spray, (whatever oil spray i have at the time) I season then spray with Pam, butter or olive oil and bake 425 on a heavy non stick skillet for an hour. My family loves it! I will try using the baking rack and refrigeration to see the difference in crispness.
Marcy if your stove got greasy it means you had too much oil or fluids dripping which causes the same effect as dropping water into a frying pan… it will bubble and pop. Try it again it’s delicious!
ImmaculateBites says
Aww thanks Kim! So kind of you to share your tips with us !!!
mel says
Hey i wanted to try and make the crispy chicken legs but i wanted to kmow do i have to use a cookie rack for this to work since i dont have one?
ImmaculateBites says
It is not going to affect the taste. However, if you want really crispy skin then you have to.
Christy G says
I cook in small quantities so instead of dirtying a whole cookie sheet for 4 legs, I did this- I lined a glass baking dish with foil then rolled up foil in rough 1/2 inch by 8 inch strips. I followed the recipe as written, then laid those chicken legs across the foil strips to allow the grease to drip off. I have used the same concept in a slow cooker to keep food from sitting in a puddle of grease. Worked great for this recipe!
ImmaculateBites says
This is such an awesome tip Christy ! Thank you so much for taking the time to share this with us. Am definitely going to try it out especially when am using my slow cooker.
Have a Bless Day
WIndy says
GREAT idea!! Thanks for taking the time to post and share, especially the slow cooker tip!
laura says
Thanks! I am only making 3 legs so had to cut down the recipe quite a bit. How much oil would you suggest?
WIndy says
You can change the number of servings right in the recipe (at the top) and it automatically updates the ingredients perfectly.
laura says
Is it best to let it dry, then add the spices and oil right before baking?
ImmaculateBites says
Laura, that is the best way of getting the legs really crispy.
Micey says
What is the official name for wire rack? Is it just the cookie sheet wire rack?
ImmaculateBites says
Cookie Cooling rack.
Dano says
Crate and barrel sells a pan and has the cooling racks that are sized to fit the pan perfectly.This a great way to get that crispiness without frying. Love many of your recipes by the way.
ImmaculateBites says
Mary, I am so glad you have been trying my recipes and even exited that you enjoyed them. Thanks for the taking the time to comment.
Mary says
Immaculate, I came across your blog while looking for a good chin chin recipe. I must say, all the recipes I have tried were awesome!!!!!!!!!!!! Please keep up the good work.
Africanbites says
No, thank you kelsey. You inspired me to make this recipe.
kelsey says
I like this version. My husband asked if I marinated it for several hours and I said no, that i just let it dried in the fridge. He says wow, it taste so good. Thank you!!
Africanbites says
Thanks V.O
V.O says
Can’t attest for the ingredients, but the cooking method was absolutely phenomenal! The chicken came out just as the author described. A++++
kelsey says
Looks yummy, will definitely try it.
Africanbites says
Kelsey , I made these chicken legs based on the question you asked about the chicken wings. Let me know how you like these. Thanks
sowmya says
Wow, these sound heavenly and perfect for a celebration.
Africanbites says
Thanks sowmya.
Deborah says
When you say rotate chicken, you don’t mean turn them over do you. ?.♥♡
ImmaculateBites says
Hi Deborah! No I don’t. I usually place it in the oven and let it cook without turning it on the other side.
Tamekia says
Ok then , what does rotate mean? Turning the pan
ImmaculateBites says
Yes, rotating the pan for even crispness and heat distribution.
Deborah says
Thanks for your help♥♡♥♡
Chitra says
I have a small oven so pls tell me the time
ImmaculateBites says
It’s still the same cooking time, if that is what you are referring too.
Amber says
Only receipe I go to for chicken legs, thighs, quarters and my whole chicken roasting prep as well!
ImmaculateBites says
OH WOW! Glad to hear it’s working out for you. Thanks for letting me know.