Best Crispy Baked Chicken Legs Recipes

CRISPY BAKED CHICKEN LEGS

Crispy Baked Chicken Legs image

Crispy baked chicken legs inspired by my daughter, Ivy. This is fast and easy.

Provided by Fernandes

Time 50m

Yield 8

Number Of Ingredients 6

Ingredients

4 pounds chicken legs
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon Himalayan pink salt
2 tablespoons tamari

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 303.4 calories, Carbohydrate 2.2 g, Cholesterol 142.9 mg, Fat 13.2 g, Fiber 0.9 g, Protein 42 g, SaturatedFat 3.5 g, Sodium 700.8 mg, Sugar 0.5 g

CRISPY BAKED ROSEMARY-GARLIC CHICKEN LEGS

Crispy Baked Rosemary-Garlic Chicken Legs image

Provided by Tyler Florence

Categories main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

12 chicken legs
2 cloves garlic, minced
4 stems rosemary, leaves picked and roughly chopped
4 cups panko bread crumbs
Kosher salt and freshly ground black pepper
2 eggs
2 cups milk
3 cups all-purpose flour
Extra-virgin olive oil
Lemon wedges, for serving

Steps:

Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.
Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.
Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.
Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.
Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter. Season with salt and serve with lemon wedges.