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:
Doreen says
HI,
I am so excited to make this recipe. I recently started the Keto diet so this is perfect. But can you tell me how many legs are considered a serving? I have to keep track of carbs so would be helpful to know.
Thanks so much for this recipe it looks amazing.
ImmaculateBites says
Thanks Doreen! I see where you might have been confused , I have updated the servings . This recipe serves about 6 -8, depending on the amount used . It’s usually 2 chicken legs per person, maybe more ,depending on the size or individual. Hope this helps
Amanda Kirk says
Delicious!!
ImmaculateBites says
YESS!!!
Dee says
What country are these measurements from
ImmaculateBites says
U.S measurements .
Dadof4 says
Hello-I am a Dad of four. Solo. So cooking is new to me. I am trying to do better. I have made this twice. Both times, it turned out soggy not crispy. Any guesses on why? Too much is my guess. Any ideas?
ImmaculateBites says
Sorry to hear about that! And kudos to you for trying it out twice. You are one determined dad . Here are a couple of tips that might help. Make sure your chicken legs are dry , before applying the rub, spread them out on the cookie rack, Annnd go easy with the oil. Hope this helps!
Katy says
Stumbled upon this recipe through a Google search and decided I just have to make them. Everybody loved them, the toddlers too. Next time I will make more, the leftovers (because of the yummy seasoning) would be great in a Quesadilla.
Greetings from Switzerland, Katy
ImmaculateBites says
YAY! So excited to hear the toddlers enjoy it too Katy! They have the most discerning palates. Thank you so much for taking the time to let me know.
Roman says
I make these for friends when we have get togethers and they’re always a big hit. Thank you so much for sharing Imma!
I was thinking about baking 40 mins in the oven and finishing them on my charcoal grill with some indirect coals and apple chips for 10-15 mins. Anyone have any advice for finishing the cook with this method? Should I cook them longer in the oven before transferring? I don’t want to dry them out or under cook them. Thanks again!
ImmaculateBites says
That would work ! Just enough time for the charred flavor. I do it the other way round sometimes. Start by grilling for about 15- 20 mins and finish it in the oven . Another 25 minutes – more or less depending on the size of chicken, until chicken is cooked through.
Ted Shields says
Great recipe and the cookie cooler is key! I make a batch, though I use a spiced buttermilk marinade along with the dry rub, once a week for midday snacks. Thanks!
ImmaculateBites says
Yes it is! Glad to hear it worked out well for you.
Kelly Nicole Ballard says
Made for the family & absolutely everyone loved it! Drumsticks were a bit larger so I cooked em ten minutes longer & I used lemon pepper instead of white pepper, but other than the minor alterations, your recipe is heavenly. Will be sharing as well as trying your other recipes soon. Thanks so much!
ImmaculateBites says
Thank you so much for sharing Kelly. Really means a lot to me !!!
Barbara heller says
I loved this recipe so much, it was crispy and tender and delicious. I used it on shrimp which worked out well…I would love to know the calorie, sat. Fat, and protein count..would like to incorporate into my WW meals….
ImmaculateBites says
Awesome! Glad you enjoyed it. Unfortunately at this time I do not have a calorie counter. Thanks
Amber Bradshaw says
I’m drying the chicken now but maybe for an hour. Also I don’t have a cookie cooking rack, do you think if I use a baking sheet they will crisp up at least a little still?
ImmaculateBites says
They definitely would but not as much.
Eva Aubé says
Made this recipe, loved this recipe, and will make this recipe again!!!
This is what I’ll be making for our buffet style family Easter dinner and I predict success….
I’s easy to make, air drying the meat does make a nice difference & I had everything on hand.
I’ve added this to my regular menu. It’s a welcomed addition to my usual Acadian culinary traditions.
Merci beaucoup!
ImmaculateBites says
Par de quoi Eva! Thank you so much for the kind words!
Lynette says
Late to this party, but I found your site while looking up things to do with chicken legs and this was perfection. We’ll definitely be having these again soon!
ImmaculateBites says
The party never stops here! Glad to have you on board Lynette. Thanks for the feedback!
BasicGinger says
Made this last night and it is incredible! I have a tendency to mess up chicken, and my fiance normally hates chicken (even at restaurants), but this he loved! And so did I! Thank you for a great recipe!
ImmaculateBites says
Awesome!So glad to hear it worked out well for you.
Affi says
OMG! These drumsticks were delicious! I removed the skin beforehand and then followed the recipe. This recipe will be made often in my house. Thank you so much!
ImmaculateBites says
Fantastic! Thanks for letting me know.
Feyi says
So I just found this recipe and I put my drumsticks on the grill instead. It was sick!!! It is amazing and you are one talented chef! The crisp was awesome. I catered to a party of 150 with this recipe.
Bless you!
ImmaculateBites says
Virtual High Five!!! So happy to hear it worked out well for you . Am definitely grilling some of these this weekend.
Thank you so much!!!!