Oven-Fried Chicken Legs
Ingredients
- 8 chicken drumsticks (legs)
- 2 tbsp vegetable oil or melted butter
- 1 cup breadcrumbs (or panko for extra crispiness)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano (optional)
- ¼ tsp cayenne pepper (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry with paper towels.
- Lightly coat the drumsticks with oil or melted butter.
- In a bowl, combine breadcrumbs, paprika, garlic powder, onion powder, salt, pepper, oregano, and cayenne.
- Roll each drumstick in the breadcrumb mixture until evenly coated.
- Place on a wire rack set over a baking sheet (or directly on a lined baking sheet).
- Bake for 35–45 minutes, turning once halfway through, until the coating is crisp and the internal temperature reaches 165°F (74°C).
- For extra crispiness, broil for 2–3 minutes at the end while watching carefully.
Tips
- Using a wire rack helps air circulate and crisps all sides.
- Panko breadcrumbs create a crunchier coating than regular breadcrumbs.
- Let the chicken rest for 5 minutes before serving.
Serving Ideas
- Mashed potatoes
- Coleslaw
- Roasted vegetables
- Corn on the cob
- Salad
Enjoy a crispy, oven-baked version of fried chicken with much less oil than deep frying. 🍗
