Baked Crispy Chicken Legs

by ImmaculateBites on 3 November, 2013

Baked Crispy Chicken Legs

Inspired by the success with this crispy baked chicken wings 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.

Crispy Baked Chicken legs

Since chicken drumsticks are larger than wings, I included a generous amount of onion, garlic to compensate for it’s size- to fully permeate the chicken. I switched out the thyme for Italian herbs, you can use any other dried herbs that you have on hand.

Baked Chicken Crispy 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 crisp up the skin. Serve them up with this pepper sauce  or any  hot or dipping sauce of your choice.

chicken

chicken

Chicken

Chicken

4.9 from 7 reviews
Baked Crispy Chicken Legs
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 3 -3 ½ pound chicken drumsticks
  • 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
  1. 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.
  2. When ready to bake, preheat oven to 425°.
  3. Place the chicken in a large bowl, with all the spices, and then drizzle with coil.
  4. 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.
  5. Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate wings half way through-roughly 20 minutes.
  6. Remove and serve with your favorite chicken sauce or african pepper sauce

Don’t forget to drizzle them with a little bit of canola oil and bake rotating the chicken legs half way through baking . For easy clean up, line the baking pan with foil paper.

{ 32 comments… read them below or add one }

sowmya November 4, 2013 at 1:32 pm

Wow, these sound heavenly and perfect for a celebration.

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Africanbites November 4, 2013 at 4:15 pm

Thanks sowmya.

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kelsey November 4, 2013 at 3:47 pm

Looks yummy, will definitely try it.

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Africanbites November 4, 2013 at 4:21 pm

Kelsey , I made these chicken legs based on the question you asked about the chicken wings. Let me know how you like these. Thanks

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V.O December 22, 2013 at 6:21 pm

Can’t attest for the ingredients, but the cooking method was absolutely phenomenal! The chicken came out just as the author described. A++++

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Africanbites January 12, 2014 at 4:36 pm

Thanks V.O

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kelsey January 22, 2014 at 9:44 pm

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!!

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Africanbites January 23, 2014 at 1:43 pm

No, thank you kelsey. You inspired me to make this recipe.

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Mary January 27, 2014 at 1:31 pm

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.

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ImmaculateBites January 27, 2014 at 2:38 pm

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.

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Micey February 4, 2014 at 7:25 pm

What is the official name for wire rack? Is it just the cookie sheet wire rack?

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ImmaculateBites February 4, 2014 at 7:29 pm

Cookie Cooling rack.

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laura February 21, 2014 at 12:13 pm

Is it best to let it dry, then add the spices and oil right before baking?

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ImmaculateBites February 21, 2014 at 12:47 pm

Laura, that is the best way of getting the legs really crispy.

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laura February 21, 2014 at 12:55 pm

Thanks! I am only making 3 legs so had to cut down the recipe quite a bit. How much oil would you suggest?

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mel March 11, 2014 at 12:24 pm

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?

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ImmaculateBites March 11, 2014 at 12:34 pm

It is not going to affect the taste. However, if you want really crispy skin then you have to.

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Alex March 12, 2014 at 9:29 am

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?

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ImmaculateBites March 19, 2014 at 10:16 am

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.

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Christina March 27, 2014 at 1:24 pm

These were INCREDIBLE! My husband said they were restaurant quality! Thanks so much for the recipe!

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ImmaculateBites March 31, 2014 at 8:18 pm

Restaurant quality? Aww, thank you Christina.

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Kelly March 30, 2014 at 1:47 pm

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 :)

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Claire April 14, 2014 at 6:08 pm

Wow, this recipe was amazing! It’s now my husband’s and my favorite Sunday lunch recipe. The only modification I made was to drizzle a little olive oil on the chicken legs when they come out–our oven tends to dry things out too much. I serve the chicken with sides of quinoa, steamed veggies, olives, and strawberries and it’s an amazing meal. Thank you so much!!

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ImmaculateBites April 19, 2014 at 8:59 pm

Claire, thanks for feedback.. greatly appreciate it. I just love your choice of sides- very healthy.

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Donna May 23, 2014 at 5:15 pm

Skin was crunchy, chicken moist. I will put less cayenne pepper and a bit less salt next time. Planning to mix up a few batches of the spices and keep for quick future meals.

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ImmaculateBites May 23, 2014 at 5:41 pm

Thanks for the feedback Donna

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Jennifer June 5, 2014 at 4:49 pm

This recipe was GREAT! I changed up the spices a little to make them more like garlic-parm. flavored instead of spicy but the result was wonderful! Crispy, crunchy skin with juicy flavorful meat. Do you think that using chicken breast with skin would turn out well cooked the same way? Thanks for the great recipe!

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ImmaculateBites June 5, 2014 at 8:18 pm

Jennifer, I have never tried this with chicken breast. Will have to experiment.. If you do try it reduce the cooking time breast tend to dry out quickly . Thanks for the feedback!

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Lisa Jollee July 3, 2014 at 2:57 pm

I’m drying them overnight right now! I can’t wait to make these tomorrow!

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ImmaculateBites July 3, 2014 at 5:09 pm

Lisa, let me know how you like it. Thanks for stopping by!

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Elizabeth August 10, 2014 at 6:56 pm

Thank you for this recipe. It was delicious! I followed it pretty closely and plan to make it again.

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ImmaculateBites August 10, 2014 at 6:58 pm

I glad you liked it Elizabeth and thanks for the feedback!

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