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Learn how to bake chicken legs in the oven in three easy steps with my easy, crispy Oven Baked Chicken Drumsticks recipe! Simple to whip up and so much healthier than frying, these crispy chicken legs will be your new go-to for dinner.

We love chicken for dinner and have lots of different chicken recipes to choose from, like baked chicken breasts, grilled chicken thighs, and easy stovetop chicken.

platter with crispy chicken drumsticks
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Crispy Baked Chicken Drumsticks

Everyone loves my Crispy Baked Chicken Wings so we put that method to the test to make these juicy baked chicken legs!

I’ve had lots of people ask how the baked chicken wings recipe would translate to larger pieces, like drumsticks. This recipe is a family favorite, easy to make, and completely kid-friendly!

Get crispy, juicy chicken legs without frying, using my tried and true tips and my Crispy Baked Chicken Drumsticks recipe. It’s great for a busy weeknight and uses pantry staples you already have on hand.

For more ways to cook chicken legs try my recipes for Slow Cooker BBQ Chicken Drumsticks, Air Fryer Chicken Drumsticks, and Lemon Garlic Roasted Chicken Drumsticks.

Ingredients for Crispy Baked Chicken Drumsticks

  • Chicken Drumsticks – In order to get crispy skin, you need bone-in, skin-on chicken. You can trim some of the larger pieces of skin if needed.
  • Coating – All-purpose flour and baking powder. The baking powder reacts with the skin and draws out the moisture, which in turn helps the skin get nice and crispy.
  • Chicken Seasoning Kosher salt, smoked paprika, garlic powder, and black pepper.
Baked Chicken Legs ingredients.

How to Make Crispy Oven Baked Chicken Legs

See the recipe card below for full, detailed instructions

You’re just three steps away from crispy, juicy chicken legs!

Chicken drumsticks in a plastic bag.

Pat the chicken as dry as possible with paper towels. The drier the skin, the crispier it will get. Place the chicken in a resealable plastic bag – you may need to do this in two batches so you don’t overstuff the bag.

Chicken legs in a plastic bag, coated in flour and seasonings.

Add the flour and spices to the bag and shake it up to coat the chicken in flour, baking powder, and seasonings.

Chicken legs on a wire rack and baking sheet.

Arrange chicken in a single layer on a wire baking rack set over a rimmed baking sheet to ensure even cooking. If you don’t have a wire rack, you can place the chicken legs right on the foil that’s been sprayed with nonstick cooking spray. The wire rack helps air to circulate around the pieces of chicken so they can cook more evenly.

Baked and browned chicken drumsticks on a baking sheet.

Preheat the oven to 425 degrees and bake the chicken drumsticks for about 40-45 minutes, turning them over after about 30 minutes. You’ll know they are done when the meat is no longer pink at the bone and the juices are clear. A meat thermometer inserted near the bone should register 165 degrees.

close up of chicken drumsticks on baking rack


How long does it take to cook drumsticks in the oven?

Bake chicken legs for about 40-45 minutes, or until the juices are clear and the internal temperature registers 165-170°F.

What is the difference between chicken legs and drumsticks?

A chicken leg refers to the entire upper leg portion of the chicken, which is the drumstick and thigh. A drumstick is strictly the lower leg. However, it’s common to hear drumsticks referred to as “legs.”

Do you need to flip drumsticks in the oven?

I highly recommend it so the skin is cooked and crispy on each side. However, if it’s raised on a baking rack you can get away with not turning them. Just know that they may not be as golden brown on the bottom.


  • All-purpose seasoning – The coating is a simple mix of basic seasonings, flour and baking powder. You could easily swap out the spices I used for anything you like, or add a little onion powder or seasoned salt.
  • Poultry seasoning – If you have poultry seasoning on hand that would certainly taste amazing. Poultry seasoning has lots of herbs, like sage, rosemary and marjoram.
  • Spicy – Increase the heat level by adding some chili powder or cayenne pepper to the seasoning blend. You could also brush on some buffalo sauce towards the end and broil them.
  • Ranch – Add a tablespoon of dry Ranch seasoning mix to the flour.

Serving Suggestions

This recipe for Baked Chicken Drumsticks uses an all-purpose seasoning and goes with just about anything. These are some of our favorite side dishes to serve with chicken.

chicken leg with a bite in it

Storage and Reheating

  • Storage: Store leftovers in an airtight container or resealable plastic bag in the fridge for up to 3-4 days. Sometimes I’ll cook extra just for the leftovers, and pull the meat off to use for sandwiches and salads.
  • Freezing: You can free cooked drumsticks for up to 6 months in an airtight, freezer safe container. Thaw completely before reheating.
  • Reheating: If you want to warm up the leftovers, you can heat in the microwave for 60-90 seconds, but keep in mind the skin will not be crispy. I recommend heating at 350°F for 5-10 in the oven or in an air fryer. You can also just eat it cold!

Expert Tips

  • My best tip for getting crispy skin is to really pat the chicken dry with paper towels. The less moisture in the skin, the crispier it will get. If you have the time, pat the drumsticks dry and lay the out on a baking sheet and pop them in the fridge for a few hours, or even overnight.
  • The baking powder is a key ingredient for crispiness. You can use less, but don’t omit it.
  • Make sure to shake off the excess flour mixture after coating.
  • For easy clean up, line the sheet pan with aluminum foil before adding the baking rack.
  • For a nice, golden color, spray with a little olive oil cooking spray and broil for a few minutes towards the end.
tongs picking up a baked chicken leg

More Delicious Chicken Leg Recipes


Crispy Oven Baked Chicken Drumsticks

4.67 from 74 votes
Get crispy baked chicken drumsticks in 3 easy steps. These juicy, flavorful baked chicken legs will be your new go-to chicken recipe!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings


  • 4 pounds chicken drumsticks bone-in, skin-on
  • 2/3 cup all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoon kosher salt
  • 3 teaspoons paprika
  • 2 teaspoons garlic powder
  • 3/4 teaspoon black pepper
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  • Preheat oven to 425 degrees F. Line a large baking sheet with foil and set a baking rack on top if you have one. If you don’t have a baking rack just spray the foil with nonstick cooking spray.
  • Pat the chicken dry with paper towels. This is really important to get super crispy skin.
  • In a large zip-top bag, combine flour, baking powder, salt, garlic powder, paprika and black pepper. Place the chicken in the bag a few pieces at a time and shake to coat. Set chicken pieces skin side down on the baking rack that has been placed on top of the baking sheet (or on the foil lined baking sheet that’s been sprayed with nonstick cooking spray). Place larger pieces toward the outside; pieces can be close together but should not touch.
  • Bake in the preheated 425 degree oven for 45-50 minutes, turning over after 30 minutes. Juices should be clear and temperature should register 165-170 degrees. For a more golden color, spray with olive oil cooking spray and turn on the broiler for a few minutes, watching closely to ensure the chicken doesn't burn.
  • Let cool 5-10 minutes before serving.


  • Make sure to really pat the chicken dry with paper towels. The less moisture in the skin, the crispier it will get. If you have the time, pat the drumsticks dry and lay the out on a baking sheet and pop them in the fridge for a few hours, or even overnight.
  • The baking powder is a key ingredient for crispiness. You can use less, but don’t omit it.
  • Store leftovers in an airtight container or resealable plastic bag in the fridge for up to 3-4 days or freeze for up to 6 months in an airtight, freezer safe container. Thaw completely before reheating.
  • Reheat in the microwave for 60-90 seconds, but keep in mind the skin will not be crispy. I recommend heating at 350℉ for 5-10 minutes in the oven or in an air fryer. You can also just eat it cold!


Serving: 2drumsticksCalories: 289kcalCarbohydrates: 11gProtein: 28gFat: 14gSaturated Fat: 4gCholesterol: 140mgSodium: 745mgPotassium: 831mgFiber: 1gSugar: 1gVitamin A: 439IUCalcium: 213mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Ro says:

    This was delish!!!
    If I use chicken leg quarters ( thigh and drumstick connected) would I have to increase the cooking time?

  2. rob says:

    the 5 minute prep time promised didn’t include putting it in the fridge for a few hours before cooking.

    1. Kristin Maxwell says:

      Good catch rob! That’s because that step is listed in the notes as optional if you have the time. The recipe can and should be made as stated in the instructions. The notes in recipes are just there to help problem solve or to make suggestions for enhancing the recipe even more.

  3. Diane says:

    This is the absolutely best recipe I have found for oven “fried” drumsticks. I have been cooking for over 50 years & this proves there is always something new to learn. My husband says this is his favorite drumstick recipe!
    Thank you!

    1. Kristin says:

      You are so welcome Diane! Thank you for the awesome comment.

  4. Bill Oglesby says:

    Made these last night and they were great!! Followed the receipe exactly and legs were great!! Will definately fix these again!!

    1. Kristin says:

      Love the feedback Bill! Thanks for stopping by.

  5. Parker W says:

    Made it last night and found it made a nice crisp drumstick but lacked flavour. Suggest finishing it with either more spice variety or a touch of good old bbq sauce .

    1. Kristin Maxwell says:

      You can certainly add more spice if you like, or dip in BBQ sauce. I wouldn’t add the sauce prior to baking though as it could make the breading soggy.

  6. ann says:

    Hi Kristin, I’ve made this recipe so many times that I’ve lost count! My mom insisted that these are fried chicken. My son can never have enough of this chicken. I just want to add that if we have some rather large drumsticks, we can slash it on both sides and bake them a little longer. Thank you for sharing the recipe! It’s the keeper!

    1. Kristin says:

      That’s awesome ann! Thanks for stopping by to share.

  7. Bonnie Dietrich says:

    Can you use crisco that is melted

    1. Kristin Maxwell says:

      Hi Bonnie, I’ve never cooked with Crisco so I’m not sure how that would work. I think it might be too thick though.

  8. Bonnie Dietrich says:

    What can you use if you do not have oil at the house can you use melted margarine

    1. Kristin Maxwell says:

      I haven’t tried melted margarine, but since it’s partially oil based it could work.

  9. Bonnie Dietrich says:

    What can you put on the chicken if you don’t have oil

    1. Kristin Maxwell says:

      Using a cooking spray can work, but the oil is what make the skin get nice and crispy.

    2. ann says:

      I use melted butter and it is yummy

  10. Joanne Williams says:

    I really love this recipe. I enjoyed it a lot. Thank you souch for sharing since I cannot eat fried foods
    .Now I can try your other recipes.
    Thank you so much.

    1. Kristin says:

      You are so welcome Joanne! Love the feedback, thanks for stopping by.

  11. Bonnie Dietrich says:

    Me and my boyfriend love the chicken made like this the second time I made it and it’s better than fried chicken

    1. Kristin says:

      Nice! Thanks for your feedback Bonnie.

  12. Rasaq Adeleke says:

    Hello, Thanks for this article on how to prepare a delicious coated drumstick. Please I have a question from the last part where you mentioned this “Juices should be clear and temperature should register 165-170 degrees. For a more golden color, spray with olive oil cooking spray and turn on the broiler for a few minutes, watching closely to ensure the chicken doesn’t bur.” Please what do you mean by the temperature, are we going to reduce the temperature to that degree? Please kindly explain? Thanks

    1. Kristin Maxwell says:

      Hello – the temperature refers to the internal temperature of the chicken. You’ll need to use a meat thermometer, but if you don’t have one you can pierce it and as long as the juices are clear (not pink) it’s cooked. Just let it rest for 5-10 minutes.

  13. Eileen says:

    Made this many times, love it! Crispy and juicy.

    1. Kristin says:

      Love the feedback Eileen! Thanks for stopping by.

  14. Phyllis Blickensderfer says:

    They didn’t brown as I expected from the photo, and some of the flour showed. I decided to brush a bit of butter instead of olive oil, and it help appearance considerably. The flavor was great and the family enjoyed them. So much easier than frying, so there are several reasons for enjoying this recipe. Thanks for sharing.

    1. Kristin Maxwell says:

      Hi Phyllis, thanks for your feedback! It’s important to make sure you tap off the excess flour, but also spray the drumsticks with cooking spray before baking. Your broiler can always brown real quick if they don’t brown enough when you bake them.

  15. Val says:

    I have made this recipe seven times now, exactly as it is written. I am so in love with this dish I now make drumsticks every two weeks! I\They are so flavorful, crispy and not oily. You can’t go wrong here!!!!

    1. Kristin says:

      Awesome feedback Val! Thanks for stopping by.

  16. Mary Bennett says:

    Bring baking powder to a new level in cooking. Just cooked 8 chicken drumsticks improvised with this recipe, I added a little sugar, used chicken powder and less salt. I also pulled back the skin so more meat got coated with the mix for a few minutes, then pulled up the skin again. However, in ding so, my fingers got stuck with some of the moist mix. But if I did it with the plastic bag in between, or perhaps using gloves might avoid the mess on the fingers and losing some of the mix. Just shared one piece with my fiance, he absolutely loved it! I found to adjust to the individual oven temperature is paramount. I only cooked 30 minutes.The meat came away from the bone beautifully. This recipe will be in my collection, thank you for sharing. xx

  17. Linda says:

    It was good but we thought the spray on butter gave it a strange taste. Think next time I will try without spray on or else maybe melt a little butter and drip it on.

    1. Kristin says:

      Love the feedback Linda! thanks for stopping by.

  18. Jason D dodson says:

    Yes chicken is safe at 165 but 185 is the temp to cook dark meat

    1. Kristin Maxwell says:

      Actually that is incorrect. Leg and thigh meat is safe at 165.

      1. Donale green says:

        Can u also use chicken breast instead of chicken legs

        1. Kristin Maxwell says:

          Hi Donale, You can marinate chicken breast instead of the legs and it will be delicious, but the cook time will be different, and will also depend on if you are using bone-in breasts or boneless.

    2. Vera Moore says:

      I completely agree. I always cook or oven-fry legs and thighs to 180-185F. Otherwise they are chewy and tough.

      1. Kristin Maxwell says:

        Hi Vera, I’ve never had this problem, and always cook chicken (dark and white meat) to 165 degrees. But, it’s your personal preference.

  19. Tommy says:

    Great lil recipe and it tasted really good… I added an additional 2 teaspoons of poultry/steak seasoning and it woke up the flavor even more… I used to oven fry like this And it’s so much healthier than oil frying!

    Also I found that I had to cook it and additional 15-21 minutes! It was one hour and 11 minutes but worth it! Just check internal temp every oven is different!

    I’m going to try it on the gas grill next!! And I’ll get back to you.

    Thanks again


    1. Kristin says:

      That’s awesome Tommy! Thank you so much for the awesome feedback.

  20. Vida says:

    I made this for my family yesterday and it was sooo good. I’ve been trying to come up with different ways to eat healthier during Covid-19. I will definitely be making this again. Thank you for sharing!!!

    1. Kristin says:

      You are so welcome Vida! Thanks for stopping by.

  21. Terry says:

    Absolutely LOVE this recipe! Light, crispy and delicious! Thank you!

    1. Kristin says:

      You are so welcome Terry! Thanks for stopping by.

  22. Ros says:

    Just checking….recipe says 3 TABLESPOONS of BAKING POWDER. It seems like a lot but if that is correct, that’s what I’ll use. Just wanted to double-check. Can you verify? Thanks!

    1. Kristin Maxwell says:

      Yes, that is correct. You actually will end up shaking the drumsticks off. There will be some leftover in the bag after shaking it off. You won’t be able to taste it or anything like that.

    2. Vera Moore says:

      I use either baking powder or corn starch …either one works just as well.

  23. Paula Katz says:

    I loved this! My daughter is on a GF diet so I substituted in almond flour and gf baking powder. We all loved it!

    1. Kristin says:

      Nice! Thanks for stopping by Paula.

  24. Cheryl Ross says:

    Can you use this recipe for chicken thighs?

    1. Kristin Maxwell says:

      Yes you can use this recipe for any skin-on cut of chicken.

    2. Debbie says:

      My family loves this. I make this every fortnight now. So glad i found your recipe. Can i substitute drumsticks with chicken breast instead?

      1. Kristin Maxwell says:

        You could use bone-in, skin on chicken breast. It wouldn’t work as well with boneless chicken breast.

  25. Deborah says:

    Made your baked chicken legs today just put in oven will let know how turned out

  26. Kristie says:

    Has anyone tried it without the skin? I am not a big fan of skin/fat on chicken, even when I fry them.

    1. Kristin Maxwell says:

      If you want to do it without the skin, don’t bother with the flour and baking powder because they are to crisp up the skin. the seasonings will still work though.

  27. Cat M. says:

    Loved it! I was hesitant at first wondering if it would turn out crispy but omg it turned out delicious. Definitely going to be making this again.

    1. Kristin says:

      Nice! So glad you loved it, thanks for stopping by.

  28. rob says:

    tried it loved it, gonna do always like this from now on,
    seen friends in air fryer and they just dont evenly crisp chicken all around,
    oven rules!
    loved the baking soda trick!

    1. Kristin says:

      Nice! Thanks for stopping by Rob.

      1. Kim says:

        The recipe says baking powder, but his comment said he used baking soda. Which is the correct ingredient?

        1. Kristin Maxwell says:

          Always follow the recipe – looks like he probably just mis-typed.

  29. Doris Smith says:

    You are very welcome. I saved this recipe to my pintrest board so that I can make it again sometime for dinner.

  30. Doris Smith says:

    I made this recipe for tonight’s dinner. It was a crowd pleaser. Thank you for sharing this tecipe.

    1. Kristin says:

      You are so welcome Doris, thank you so much for taking the time to leave some positive feedback

  31. Melissa Olvera says:

    Do you have to use baking powder?

    1. Kristin Maxwell says:

      Baking powder is what reacts with the skin to make it crispy.

  32. Lowanda says:

    Made this for dinner tonight thank you for the recipe

    1. Kristin says:

      Your so welcome Lowanda! Thank you for stopping by.

  33. Vida says:

    Can you recommend a substitute for the flour? For a gluten free option? Looking forward to trying your recipe.

    1. Kristin Maxwell says:

      The flour is what gives the crispy coating. You could use only baking powder but I don’t know how well that will work. I haven’t tried gluten free either, however it would be worth a shot.

      1. Pam says:

        Is corn starch gluten free? That’s a good sub for flour in coating. It’s very popular in Asian frying/baking.

        1. Kristin Maxwell says:

          I haven’t tried cornstarch, but it would be worth trying.

  34. Pamela says:

    Very easy and very good! I placed directly on the foil. Will buy a rack for next time. Thanks for the recipe.

    1. Kristin says:

      You are so welcome Pamela, thank you so much for taking the time to leave some positive feedback.

  35. Leslie says:

    Wonder if lemon pepper would be good I love lemon pepper wings!

    1. Kristin says:

      Yes that would be great, just mix with the flour.

  36. Margo MacFarlane says:

    What is the Kosher salt for?

    1. Kristin says:

      You add it to the flour in step 3.

  37. Tony G says:

    Looks like you know all about cooking. Nice to read your recipes. Delicious. Love this recipe. Love life.

    1. Kristin says:

      Thank you Tony!

      1. Tony G says:

        Kristen, the chicken legs turned out to be absolutely delicious. The temp was a little over what you recommend, but they were still juice. You obviously know your stuff. Thanks for sharing.

        1. Kristin says:

          Thank you Tony! Ovens do vary so that could cause the discrepancy in temperature. But it’s really hard to overcook this type of chicken. Glad you enjoyed it!

  38. Bonnie N says:

    can not wait to try it! Love chicken do not like frying!B

  39. Susan Neal says:

    Thank you for this! I love oven fried chicken and the baking powder trick is so cool. THESE make a suitably great replacement to fried chicken …in our household. We have Company are on the way over (as I am typing) and a platter of drumsticks will be served … along with my black beans/rice and a dinner salad!

    1. Kristin says:

      You are so welcome Susan, thank you so much for stopping by and taking the time to leave some positive feedback.

    2. rob says:

      i will have some chicken and salad only please thx!!!

  40. Drenda Thompson says:

    My husband always frys his chicken. I used your recipe a few weeks ago and today my family asked me to make this again. Thanks for a recipe that my children as for instead of dads.

  41. Debra says:

    This is really the best “oven-fried” chicken I have ever made.

    1. Kristin says:

      That’s so awesome Debra! Thanks for stopping by.

  42. Lynne says:

    Could I coat with panko rather than flour?

    1. Kristin says:

      Yes, you could do that. but it won’t really get crispy because a breading requires more of a batter.

  43. Kristen says:

    Prepping right now! Husbands birthday dinner, fingers crossed cause THIS girl is no chef.

    1. Kristin says:

      Nice! Let us know how it turned out Kristen.

  44. Jennifer says:

    Can I melt butter and brush it on the chicken if I ran out of cooking spray?

    1. Kristin says:

      I would use olive oil or canola oil instead of butter, but yes you could.

  45. Dave Moeller says:

    It’s perfect ?

    1. Kristin says:

      Thanks Dave! So glad you enjoyed it!

  46. Jessica Anderson says:

    I attempted the recipe for your oven baked crispy drumsticks and the breading would not get crispy and I don’t know why. Could it have been because I over sprayed it?

    1. Kristin says:

      That’s possible. Or the drumsticks were too damp.

  47. Jennifer James says:

    We loved this. We had bbq marinated chicken from the store, so I just coated it with the cooking spray(no butter spray just cooking spray) and used the cookie sheet and cooling rack as suggested. No flour though. It came out so great! All the skin was nice and crispy on both sides! Really any seasoning as long as you use the cooling rack and the cooking spray/butter spray. We now love making this when before I’d only buy it if we were using the bbq. Thank you!

    1. Kristin says:

      You’re so welcome Jennifer! thank you so much for stopping by!

  48. Helen says:

    Hi! I just popped this in the oven, I shall return with an update! ?

  49. Michael says:

    Can I use a oil spray instead of butter

    1. Kristin says:

      Sure, you can.

  50. Granni says:

    These were great… everyone liked them and the flavor was rite on !!! Thanks so much My guy is doing keto so we didn’t add the flour and used double the baking powder but still great results… this will go into our rotation meals for sure !!

    1. Kristin says:

      You’re so welcome Granni! thank you so much for stopping by!

  51. GME says:

    I’m assuming you add the garlic powder to the mix in step 3, as well…. yes?

    1. Kristin says:

      Yup 🙂

  52. Chris says:

    Made this tonight. Very easy. Everyone loved it

    1. Kristin says:

      That’s awesome Chris! Thanks for sharing your positive experience.

  53. Jennette Toranzo says:

    I’m going to try it today hopefully it will turn out good I’m not a good cook thatI will let you know how much I liked it thank you

  54. Karen says:

    Wow, Family all loved it!

    1. Kristin says:

      Thanks Karen! So happy that you and your family loved this recipe!

  55. Dev says:

    I tried it and it tastes perfectly. I used gluten free self raising flour instead as my daughter is allergic to gluten. It turns out to be super tasty

  56. Deidre Terrebonne says:

    I’m trying it right now,I bake chicken, wish me good luck

    1. Kristin says:

      Hi Deidre, let me know how it turned out.

  57. REgi Osborn says:

    My hubby & Son love it! We first tried the drumsticks and I was scared to do 3 tbspns of baking powder but tonight we are trying my favorite ….Thighs. We will see how that goes. Full recipe We Love it. I did however add some grilling chicken spice to the recipe! You Rock chic

    1. Kristin says:

      Thank you! and thanks for sharing your positive experience!

      1. Faron McKinley says:

        What is the purpose of the baking powder? Thanks. Looking forward to trying this. Love simple recipes.

        1. Kristin says:

          The baking powder reacts with the skin to make it crispy. Enjoy!

          1. Faron McKinley says:

            We usually skin our chicken legs to avoid the fat. Do you you think it will still work on heavily floured chicken legs? I hope so. Will try. Thanks. FM

          2. Kristin says:

            The skin is what gets crispy. Without the skin there’s nothing to crisp. However if you want a yummy marinade for the chicken legs, try this one: Lemon Garlic Roasted Chicken Drumsticks

  58. Mickie says:

    is 3 tablespoons of baking powder correct? Seems like a lot to me.

    1. Kristin says:

      Yes, that is correct.

  59. Kathy Gean says:

    I have to make 70 drumsticks for a homeless organization. Would this recipe work for such a large amount of chicken?

    1. Kristin says:

      Yes I think it would work. I’d say work in batches, but if you have an industrial size oven you could cook more at a time.

  60. Judy says:

    I have 8 chicken pieces would there be enough coating for them? Thanks

    1. Kristin says:

      Yes, that should be fine. I usually have a little leftover depending on the size of each piece.

  61. Ann says:

    Kristin, my family thought this is fried chicken. It’s so yummy! Thank you for sharing this recipe

    1. Kristin says:

      Love it, Ann! Thank you!

      1. Ann says:

        Kristin, on a lark, I only have 3 drumsticks and 5 thighs so I cut ( using the Chinese butcher knife) each thigh in half. I marinade them with some garlic powder, onion powder and a pinch of salt. Then, I proceed as usual using your yummy coating ingredients. In my humble opinion, the yumminess was elevated to another level! Your seasoning is spot on! I shared your recipe with my daughter, my neighbors …..Thank you very much again!

  62. Carley Ann says:

    Hey Kristin!! I’m super excited to try these out tonight!! I was wanting to brush on a sweet and spicy sticky sauce I bought. Do you think I should do in mid cooking or when they are done?? Can you tell I’m new to wings and drumsticks? haha Thanks in advance!

    1. Kristin says:

      I wouls say brush it on at the end, so they’ve had time to get that nice crispy skin. Enjoy!

  63. Dania Bass says:

    Hi! Thank you for the recipe! I’ll be making it tomorrow , just wondering. Do you cover the chicken with aluminum foil when it’s in the oven? Or will it cook ok uncovered? Thanks again!

    1. Kristin says:

      No, you want to leave it uncovered so the skin can crisp up a bit.

  64. Janine Turbitt says:

    Hi Dear Kirstin, Thanks for this delicious recipe..I have it cooking now and it smells very good indeed.. x

    1. Kristin says:

      Thank you Janine!

  65. Janine Turbitt says:

    Hi Dear Kristin, Delighted to discover your crispy chicken with Psprika/Chilli powder earlier…it’s cooking now and I can tell it will be delicious…Thanks in advance. P.S. It’s a lovely change for me..generally cooking chicken with sauces

  66. Brenda says:

    Hi I just finished making this crispy chicken legs and I set oven 425 and within half hour they were done… I live up here in canada

  67. Christi S Pierce says:

    Can’t wait to try your recipe tonight’s supper. Read over about 10 and yours sounded more enticing. I’ll let u know after supper ,

  68. Courtney says:

    Super crispy and the chicken was moist and delicious! I cooked them for a bit longer just to get an even crisp on both sides. Fiancé loved them as well definitely our new go to chicken drumstick recipe! Trying your wing recipe next!
    Thank you for sharing!!

    1. Kristin says:

      Thank you Courtney! So happy that you and your family loved this recipe!

  69. Emily says:

    Thank you for this recipe! May I comment on the step involving the ziplock bag? It sounds very convenient, but I presume few people disinfect and reuse these. So this method for marinading food generates plastic waste that could be avoided- for example, by using dishwasher safe tupperware instead (IKEA sells cheap ones made of glass, even). Given the degree of plastic pollution in our oceans etc, might be worth a try.

    1. Kristin says:

      That’s definitely an option.

  70. Tynesha Mcentire says:

    I’ve made these twice now and my family LOVES them! ?

  71. Gayle Littlejohn says:



  72. Janet says:

    I’ve necer heard of using baking powder in a coating for chicken. I am excited to try this recipe. Thanks for sharing.

    1. Margaret says:

      For any chicken recipe calling for baking POWDER (mind you, NOT BAKING SODA) MAKE SURE YOU USE ALUMINUM FREE BAKING POWDER. Normal baking powder has aluminum in it and doesn’t work well as it tastes funny. Argo brand is aluminum free which I’ve found at Walmart. There are other brands as well. The baking powder changes the pH of the meat and helps to crisp it up.

      1. Kristin says:

        Thanks for the tip!

  73. Roy says:

    Hmmm… Not sure what went wrong. I used boneless breasts but otherwise followed the recipe exactly. No flavor at all. Went with the backup plan and applied bbq sauce and the family ate it up. I didn’t expect a crispy exterior but I thought the dredge would provide enough flavor. The only thing I can think of is that the ingredients list kosher salt seperatly from salt but no quantity. Was I supposed to add more salt?

    1. Kristin says:

      Chicken drumsticks naturally have a lot more flavor because of the fat and bone. Boneless breasts would not come out the same. Try my Baked Chicken Breasts – they are to die for!

  74. Warittha says:

    Decided to try this for dinner tonight and the drumsticks turned out great – really crispy and yummy! However I did notice some parts of the chicken tasted a bit powdery. Should I have shaken the flour off a bit before putting the pieces on the pan? I didn’t use cooking spray as suggested because I didn’t have any on hand but instead brushed olive oil. I’d love to do this recipe because it was gooood! TIA!

  75. Kaitlin says:

    Is there perhaps an alternative to the cooking spray? We don’t keep any in our house… any way around it?

    1. Kristin says:

      You could skip it altogether, or brush a little olive oil on top. It just helps get the chicken crispy.

      1. Kaitlin says:

        Thank you so much! I actually put a spray nozzle on our olive oil and they turned out great!

  76. Carrie Edwards says:

    in the ingredient list you only list chili powder but in the directions you mention paprika… so do you use chili powder or paprika? I feel there’s a definite difference between tastes depending on what you use!

    1. Kristin says:

      Good catch Carrie! I’ve used both, so when I wrote it I probably was thinking of both. I prefer paprika, but chili powder works great too.

  77. Lee says:

    Thanks a lot Kristin I cooked this at the fire station and it was a hit! Firehouse #28 loves your recipes.?

    1. Kristin says:

      Yay! So happy to hear you all enjoyed this recipe. Thank you all for your service!!

  78. Corey says:

    Holy smokes these came out crispy! Next time I’ll be more prepared and have buttermilk (and at least a couple extra hours) on hand, but I brushed these with a little homemade ‘hot chicken paste’ just after removing from the oven and they could not have turned out more terrific.

    10 out 10!

    1. Kristin says:

      So glad you enjoyed them!

  79. Laila says:

    Woow… looks yummy! Gotta try it soon. Thanks for the recipe!

    1. Liz says:

      By far amaze balls! I hate to be he turd that adjusts and posts. But only thing I did was I didn’t g ave flour. So I super blended Pablo and added a sprinkle of sugar. But wholly cow, spot on on cooking time and spraying the oil. What a clever idea! Thank you!