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!
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.
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
- 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.
- 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
- 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.
Recipe Variations
- 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!
- 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.
- Meat swap. You can replace the chicken legs with bone-in chicken thighs or cut up the whole chicken.
- Garnish. For additional flavor, sprinkle your crispy chicken legs with Parmesan, chopped parsley, or green onion. They also add a gorgeous pop of color.
- 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
- 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 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!
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.
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
- Baked BBQ Chicken
- Jerk Chicken Wings
- Baked Crispy Chicken Wings
- Oven Baked Chicken Breast
- 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
Ingredients
- 3-3½ pounds (1.3-1.5k) chicken legs
- 1 tablespoon (6g) dried Italian herbs
- 1¼ teaspoons (7g) salt
- 1½ tablespoons (9g) onion powder
- 1½ 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.
Monica says
I have been trying to make drumsticks for years I can never get the flavor into the meat and when it’s baking in the oven the skin always peels back and it looks like the seasoning comes off the meat because it’s pale while its baking. Chicken has always been my downfall
Monica says
Doesn’t the olive oil make it wet again after drying or is it the water that makes the skin soggy
ImmaculateBites says
Hi Monica! It is the water that makes the skin soggy.
Jeanne says
I am gonna try these tonight. I did not come across this recipe soon enough for overnight drying, so I used a LOT of paper towels. I did not have smoked paprika, so had to forgo that spice. But it sounds like a spice I should get. I like the idea of the carrots cooking under the drippings. I may just have to try that, too! I will let you know how it goes 🙂
ImmaculateBites says
Carrots would be great, I tried a recipe with carrots together with chicken here, http://africanbites.com/?p=12538 . Can’t wait to hear the feedback!
T. lisa says
Hi, this recipe sounds and looks great. I want to try this tonight but, I don’t have dried Italian herbs on hand. Any recommendations for a good substitute, please?
ImmaculateBites says
Lisa. you can sub with any herbs you have on hand: oregano, thyme, rosemary and/or parsley. Please let me know what you decided. Thanks
Dolores Jones says
I have done the recipe it has become the family favourite. Now Lisa I will also try your way. Thank you very much
Daniel says
We are preppin’ these right now. They’ve been dry rubbed (mostly cayenne) and in the fridge drying, ready to cook in a couple of hours.
We’ve been marinating, and covering with BBQ sauce, then baking. They were tasty but usually were so burnt-lookin’ on the outside.
I think your recipe will be our solution. I can’t wait.
BTW, I’m also very impressed with the food photography on your site.
Thanks, Daniel.
ImmaculateBites says
Thanks Daniel,It sure is a great way to achieve crispness.Do let me know how it works for you. Thanks for taking the time to comment.
Leandra says
Girl, this is sooo good. Thank you for this recipe and I will be checking out your other recipes!!!
ImmaculateBites says
SO lovely to hear that Leandra!!. Thanks for letting me know how they turned out!!
Larry Murray says
Prepared this tonight and followed your recipe exactly, and it is my new favorite entree. I don’t think this recipe can be improved on, it’s everything I love, savory, juicy, a little hot and full of flavor. Thank you for creating this dish, it’s sure to be a crowd pleaser.
ImmaculateBites says
Aww, thank you so much Larry.
Buzz says
Hi, great website. Got here by accident, looking for a good oven temp for Chicken Legs. Really nice recipes. I’m an old retired Guy, and like to make something different as often as possible. Until my Wife retires, then it’s her turn. 🙂 Anyway, I hope I can explain this without a picture, but, if you’ve ever used or seen a wire rack made for Beer Can Chicken, I thought it would be fun to use it this way. Take the rack and turn it upside down (no Beer Can involved). The legs of the rack are now on top. Mine has four supporting legs made from rounded metal with 4 circular loops. I know that may be hard to visualize, but let me go on anyway. OK, I used a different flavoring recipe I like, but, each leg will now fit into one of the holes on the rack. Insert each leg into the hole, and you’ve got a really neat upright holder for the legs when roasting. I hope that made sense. Find a pic of a Beer Can Chicken Rack and it should. I did 6 at a time. 1 in each hole, and two propped up on the side. They turned out great, and were well crisped all around. I will do this a lot. Thanks so much for a great website. I’ve never commented on one before. Cheers.
ImmaculateBites says
Buzz, I am honored that you took the time to comment and share your detailed tips with us. So greatly appreciated. I can wait to try out it. Thank you so much.Have a great retirement.
vicki says
I made this today and it was delicious! I used a huge pyrex dish and put 2 lb of cut up carrots in the bottom of the pan and put the baking rack on top. All the yummy drippings dropped onto the carrots! Carrots cooked this way, or with a roast, are one of my favorite veggies. Sooo good. The chicken wasn’t as crispy as I would’ve liked and that may be due to the moisture from the carrots. But the tradeoff was worth it.
kim taylor says
tried your method. after baking chicken dipped them in a mixture of franks hot sauce and melted butter. wow yummy. thanks
Elizabeth says
Thank you for this recipe. It was delicious! I followed it pretty closely and plan to make it again.
ImmaculateBites says
I glad you liked it Elizabeth and thanks for the feedback!
Lisa Jollee says
I’m drying them overnight right now! I can’t wait to make these tomorrow!
ImmaculateBites says
Lisa, let me know how you like it. Thanks for stopping by!
Jennifer says
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!
ImmaculateBites says
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!
Donna says
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.
ImmaculateBites says
Thanks for the feedback Donna
Claire says
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!!
ImmaculateBites says
Claire, thanks for feedback.. greatly appreciate it. I just love your choice of sides- very healthy.