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!

Crispy Baked Chicken Legs fresh from the oven are insanely good

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.

Content…

How to Bake Chicken Legs Crispy
Recipe Ingredients
How to Bake Them
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Serving and Storage Instructions
What to Serve
More Easy Baked Chicken Recipes to Try
Watch How to Make It

Crispy baked chicken legs with blanched broccoli for a healthy dinner

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

  1. 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.
  2. 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

Wash and dry the poultry, season it, and bake
  • 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.
Crispy Baked chicken legs fresh from the oven

Recipe Variations

  1. 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!
  2. 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.
  3. Meat swap. You can replace the chicken legs with bone-in chicken thighs or cut up the whole chicken.
  4. Garnish. For additional flavor, sprinkle your crispy chicken legs with Parmesan, chopped parsley, or green onion. They also add a gorgeous pop of color.
  5. 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

  1. Taking the chicken legs out of the fridge 10-15 minutes before baking will help them cook more evenly.
  2. 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.
  3. Let the chicken rest 5-10 minutes after cooking for super juicy, tender meat.
  4. 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.

The crispiest, most delicious poultry on a white platter ready to serve

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

  1. Baked BBQ Chicken
  2. Jerk Chicken Wings
  3. Baked Crispy Chicken Wings
  4. Oven Baked Chicken Breast
  5. 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

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!
4.43 from 19 votes

Ingredients

  • 3-3½ pounds (1.3-1.5k) chicken legs
  • 1 tablespoon (6g) dried Italian herbs
  • teaspoons (7g) salt
  • tablespoons (9g) onion powder
  • 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.

Nutrition Information:

Serving: 1drumstick| Calories: 363kcal (18%)| Carbohydrates: 5g (2%)| Protein: 27g (54%)| Fat: 26g (40%)| Saturated Fat: 7g (44%)| Polyunsaturated Fat: 5g| Monounsaturated Fat: 11g| Trans Fat: 0.1g| Cholesterol: 148mg (49%)| Sodium: 504mg (22%)| Potassium: 408mg (12%)| Fiber: 2g (8%)| Sugar: 0.4g| Vitamin A: 517IU (10%)| Vitamin C: 1mg (1%)| Calcium: 51mg (5%)| Iron: 2mg (11%)

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421 Comments

  1. 5 stars
    I’m so disappointed and through no fault of the recipe. I am tired of trying to be thrifty and buying chicken legs on sale (this time for $.79/lb) and then being HUGE. So huge I had them in the oven for 1 hour, 20 minutes and the bigger ones still weren’t done. And by that point, I was done with it all, because I made a lot (for 9 people) and it was really smoking up the house when I opened the oven. I would love to try these again with smaller legs. The flavor was really good.

    1. Sorry to hear it happened that way, Melissa. Please let me know how it turns out on your next try.

    2. Interesting that the recipe doesn’t change the bake time for larger quantities. The more potatoes you put in the oven, the longer it takes for a baked potato to be done. The same thermal transference applies to more chicken legs, too.

  2. 5 stars
    These were delicious!!! Both my husband and I loved the seasoning, and the crispy exterior. Today, I’m making this with chicken thighs! Thank you!

  3. 5 stars
    Perfection! I was a vegetarian for decades, now transitioning to cooking and eating meat again. With this recipe, no one would ever know I hadn’t cooked poultry in ages! So delicious. Thank you!

    1. You’re most welcome, Jill! This recipe is easy to follow through while using simple ingredients. Thanks for stopping by!

  4. 5 stars
    This is the best recipe . Made it the other day and now making it again today. I am cutting up chicken bread to make chicken tenders this time. Do you have any suggestions on Cook time?
    Thank you in advance

  5. 5 stars
    Hi! I just wanted to come in to let you know your recipe has been in regular and heavy rotation all year! It is a rare and special day when I can satisfy the totally opposite tastes of my husband and my little daughter, plus myself! So this is a definite winner!! Thank you — looking forward to trying more recipes on your site! <3

  6. 4 stars
    Hi,
    I have a couple comments…firstly, the recipe doesn’t state how much oil to drizzle on the chicken…it would help to know how much to use.
    Second, although the flavour was amazing, the spices were a bit clumpy and were kind of charred.
    I would appreciate your help with these concerns.

    1. Hi, Shelley! Sorry to hear about that! I’d say you drizzle the chicken with about 1-2 tablespoons of oil and I suggest that you evenly coat the chicken with the spices and make sure that chicken is dry to avoid any clumps. Rotate the tray in the oven half way through for even cooking. Hope this helps.

  7. 5 stars
    I just made these and they were incredible! So much flavour and super crispy without deep frying. Instead of drizzling oil over the seasoned chicken I sprayed them all over with cooking spray, which worked really well. Thanks for this delicious, easy recipe!

    1. Glad to hear it turned out great for you, Alexandra! Thanks for taking the time to let me know. 🙂

  8. I tried this recipe today. The weather is so nice I decided to grilled them instead of baking. My wife loved them. They looked and tasted as if they had been fried.

    1. Thanks for stopping by, Sal! This season is indeed perfect for all the grilling. 😉

  9. 5 stars
    I’ve used this recipe 3 times already and it is awesome! And yes, the most important thing I’ve discovered is to ensure the chicken is dry. That is how the seasoning really sticks and makes the biggest impact. Thank you so much for this recipe! Everyone in my family enjoys it 🙂

  10. Would subbing black pepper for the white pepper, change the taste greatly? Also, should I add less black pepper?

    1. No not at all. White pepper is more peppery than black. So feel free to switch it out .

  11. 5 stars
    Very glad I found this recipe. Although I did not have time to leave the drumsticks in the fridge for 3+ hours, they still came out great.

  12. 5 stars
    Finally I made a dinner where my kids were fighting for seconds! It was perfectly crispy on the outside and juicy on the inside I am pinning this to make it in our regular rotation. Thanks for posting such a yummy, healthy recipe that any novice cook can make!

    1. YAY!!! Kids have the most discerning palates. So happy to hear it was a hit with the kiddos.

  13. 5 stars
    Made exactly as directions but used less chicken so i has some seasoning left over.Delicious, very well balanced seasoning, crispy oven chicken, highly recommend this recipe, goes well with many different sides, i made it with vegetable fried rice and went very well with it but would go well with mashed or oven roasted potatoes too or even with fries, Yummy!! Thank you for posting this

  14. 5 stars
    This was excellent! My boyfriend and I loved the spice and I’ve added the recipe to my collection. Thank you 🙂

  15. I made these tonight for the first time and even my 14-year old picky eater grandson said, “MMMM, that was tasty!” I’ll definitely make them again.

    I rinsed the drumsticks and let them drain for a bit then dried them real well with a paper towel as I didn’t have time for the fridge drying. They came out nice and crispy, baked on a rack on top of a foil-lined baking sheet as recommended.

    I did decrease the white pepper and cayenne pepper a bit as I thought they would be too spicy for my group and they were just right.

    Thank you for sharing this recipe. I’m going to try it on wings sometime!

4.43 from 19 votes (19 ratings without comment)

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