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 Legs s 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
Ingredients
- 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)
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 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.
- 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.
- 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
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Vera Moore says
I paper towel dry too. I never have the space to lay out chicken on a sheet pan!
Rita says
Five Stars for sure! These were delicious and this is my new go-to recipe for chicken drumsticks every time!!!
Ted says
Good recipe, Imma. Made it tonight for the family. Everyone liked it.
ImmaculateBites says
Great! Thanks for the feedback
Tracy says
Have you ever done them on the bbq?
It’s hot out but we love this recipe and want to make it but not heat up the house…
– I seriously make this recipe in my regular meal plan once or twice a month!
ImmaculateBites says
I hear you. Yes I have and it works out just fine.
Ruby says
Mine turned out exactly like the picture… perfect !
Margie says
This is the best chicken drumstick recipe on the internet!! Thank you Imma!
ImmaculateBites says
I’ll take that ! Thanks so much!!
Erica P Kennedy says
We love these drumsticks! They’re in our regular meal rotation.
Kerri says
To wash or not to wash – really now who gives a cluck?
Great recipe 🙂 thank you for posting it!!
ImmaculateBites says
Hahah. Thanks, Kerri :)!
Diane says
So good spicy, crispy and juicy
Keith Watling says
Its was excellent. Thank you
Imma Adamu says
Glad to see you guys sharing ideas. Really warms my heart
Mere says
Hi Imma! I am in the process of drying out my drumsticks in the fridge! I was scrolling through a couple other recipes that called for baking powder I order to help crisp up the skins. Is that step unnecessary with this recipe due to the drying out time? TBH I prefer your recipe because it keeps it more natural.
ImmaculateBites says
Hi Meredith! I really haven’t tried using baking powder in order to crisp the skins before, so I am not quite sure how it will affect this recipe. As you said, I try to keep it natural :)!
Coops says
Loved the level of spice. Hot enough to give a little sweat. Would love the addition of a sauce recipe that might take a little heat away.
Butterworth Ray says
The recipe switches back and forth between “chicken leg” and “drumstick”, which is a bit confusing. They aren’t the same thing; “Leg” includes the thigh too.
Vera Moore says
Butterworth Ray, No. Legs that include the thighs are called leg quarters. A leg and a drumstick are the same thing 🙂
Have been doing chicken this way for years in the oven. Haven’t been disappointed yet!
ImmaculateBites says
Thanks so much!!
Nurse Kim says
Really good! Came out nice and crispy!
Only thing I did different was use only half of the cayenne. It was very flavorful and not too spicy. Works well with my keto lifestyle
Laura says
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.
Kawi says
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.
Elle says
When the skin isn’t as crispy as you would like, just turn on the broiler for a few minutes and that will do the trick! No wire rack needed
Tamika says
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?
ImmaculateBites says
Haha. I paper dry it and do all of the above . It works for those days when you are in a hurry.
CC says
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/
Ann says
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.
Caddy says
Preach it Ann!’
Catt says
My mom always taught us to wash the chicken first. Taught my daughter as well. We’re all still alive. ☺️
Ayla says
Long live the wisdom of mothers and grandmothers!
I make this chicken for iftar during Ramadan. Here I am again, 2020, double checking the spice ratios lol.My kids always ask for it come Ramadan! Haha, my mom was not a big cook, so internet is my stand in for that wisdom 🙂
dundee says
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.
Lorraine Pardo says
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?
Sheila Francis says
I agree
Faith says
Right – I always rinse chicken, fish and pork chops.
I says
Sometimes I wash, sometimes I don’t ! Depending on my mood. Whatever one chooses is their choice! There’s no right or wrong, it’s what ever the heck YOU decide to do!!! End of story!! Enjoy your chicken everyone!
Erin says
Hahaha. Yesss this sounds like me .
Zara says
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.