Of course! Oven-“fried” chicken legs are a fantastic, healthier alternative to deep frying. They deliver that crave-worthy crispy, flavorful skin and juicy meat without the mess and extra oil.
The secret is in the coating and a few key techniques. Here’s a classic, highly reliable recipe.
Crispy Oven “Fried” Chicken Legs
This method uses a seasoned flour and buttermilk dip, followed by a crispy coating, and bakes on a rack for maximum crispiness.
Prep Time: 15 minutes (+ optional marinating time)
Cook Time: 45-55 minutes
Total Time: About 1 hour
Servings: 4 (2 drumsticks per person)
Ingredients
· 8 chicken drumsticks (about 2.5-3 lbs total)
· 2 tablespoons olive oil, melted butter, or neutral oil (for drizzling)
For the Marinade/Soak:
· 1 cup buttermilk (See FAQ for substitute)
· 1 teaspoon hot sauce (like Tabasco) – optional, but great for flavor
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon garlic powder
· ½ teaspoon paprika
For the Coating:
· 1 cup all-purpose flour
· 1 teaspoon salt
· 1 teaspoon black pepper
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon paprika (smoked paprika is excellent here)
· ½ teaspoon cayenne pepper (optional, for a little heat)
Instructions
- Marinate the Chicken (Highly Recommended): In a large bowl or zip-top bag, combine the buttermilk, hot sauce, salt, pepper, garlic powder, and paprika. Add the chicken drumsticks, ensuring they are fully submerged. Refrigerate for at least 30 minutes, or ideally for 2-4 hours (or even overnight). This step tenderizes the meat and adds flavor.
- Preheat Oven and Prep Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet. Using a rack is crucial as it allows hot air to circulate all around the chicken, making it crispy on all sides. Lightly grease the rack with cooking spray.
- Prepare the Coating: In a shallow dish (like a pie plate), whisk together the flour and all the coating spices (salt, pepper, garlic powder, onion powder, paprika, cayenne).
- Dredge the Chicken: Remove one drumstick from the buttermilk marinade, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing gently to help the coating adhere. Shake off any excess flour. Place the coated drumstick on the prepared wire rack. Repeat with all remaining drumsticks.
- Let the Coating Set (Optional but helpful): Let the coated chicken sit on the rack for 10-15 minutes. This helps the coating “set” and will result in a crispier crust that sticks to the chicken better.
- Drizzle with Oil: Just before baking, lightly drizzle or brush each drumstick with the olive oil or melted butter. This will help the skin become golden brown and crispy.
- Bake: Place the baking sheet in the preheated oven. Bake for 45-55 minutes, or until the chicken is deep golden brown, crispy, and cooked through. The internal temperature should register at least 175°F (80°C) when measured with a meat thermometer inserted into the thickest part of the meat (not touching the bone).
- Rest and Serve: Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring moist meat.
Tips for the Crispiest Chicken
· The Rack is Non-Negotiable: Baking directly on a pan will steam the bottom of the chicken, making it soggy. The rack is the key to 360° crispiness.
· Don’t Skip the Fat: Drizzling with oil is what mimics the frying process, creating that satisfying crunch.
· For Extra Crunch: Use Panko breadcrumbs in your coating. For a Panko version, do a standard flour dredge, then dip the floured chicken back into the buttermilk, and finally press it into a plate of seasoned Panko breadcrumbs before placing on the rack.
· Spice It Your Way: Feel free to adjust the spices. Add dried herbs like thyme or oregano, or use your favorite pre-made chicken seasoning blend.
· Ensure Doneness: If you don’t have a thermometer, pierce the chicken with a knife; the juices should run clear.
FAQ: Buttermilk Substitute
No buttermilk? No problem! Make a quick substitute:
· Lemon Juice or Vinegar Method: Place 1 tablespoon of lemon juice or white vinegar in a measuring cup. Add enough regular milk (whole or 2% is best) to reach the 1-cup line. Stir and let it sit for 5-10 minutes until it curdles and thickens slightly. Use as directed.
Enjoy your delicious, crispy, and much healthier “fried” chicken