Baked Crispy Chicken Legs

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.
Crispy Baked 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.
Crispy Baked 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 crisp up the skin.Crispy Baked chicken legs
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.
Serve them up with this pepper sauce  or any  hot or dipping sauce of your choice.chickenchicken ChickenChicken
4.94 from 43 votes
Baked Crispy Chicken Legs
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
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.
Course: Main Course
Cuisine: American
Servings:  people
Calories: 279 kcal
Author: Immaculate Bites
  • 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)
  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

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