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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.
Table of Contents
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.
How to Make Crispy Oven Baked Chicken Legs
See recipe card below for ingredient quantities and full instructions.
You’re just three steps away from crispy, juicy chicken legs!
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.
Add the flour and spices to the bag and shake it up to coat the chicken in flour, baking powder, and seasonings.
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.
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.
FAQs
Bake chicken legs for about 40-45 minutes, or until the juices are clear and the internal temperature registers 165-170°F.
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.”
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.
Variations
- 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.
- Crock Pot Mashed Potatoes – perfect for when you want creamy mashed potatoes but don’t want to cook on the stovetop.
- Cheesy Broccoli Casserole – One of my family’s all time favorite vegetable side dishes. I think it’s the cheese!
- Cheesy Garlic Bread – One of the easiest sides to whip up is some cheesy, crunchy garlic bread. I always have a loaf in my freezer ready to go.
- Baked Macaroni and Cheese – This is a great recipe when you’re looking for some kid friendly comfort food. It’s also good for feeding a crowd.
- Honey Roasted Carrots – Add a little sweetness to your side!
- Seasoned Rice with Herbs and Garlic – A classic recipe that’s full of flavor that nicely compliments the chicken.
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.
More Delicious Chicken Leg Recipes
- Crispy Garlic Parmesan Baked Chicken
- Crispy Cheesy Baked Chicken Tenders
- Instant Pot Chicken Pasta
- Slow Cooker Teriyaki Chicken
- Chicken Salad Recipe
- Dorito Chicken Casserole
- Easy Garlic Chicken Bites
Crispy Oven Baked Chicken Drumsticks
Ingredients
- 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
Instructions
- 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.
Notes
- 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!
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!!!
You are so welcome Vida! Thanks for stopping by.
Absolutely LOVE this recipe! Light, crispy and delicious! Thank you!
You are so welcome Terry! Thanks for stopping by.
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!
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.
I use either baking powder or corn starch …either one works just as well.
I loved this! My daughter is on a GF diet so I substituted in almond flour and gf baking powder. We all loved it!
Nice! Thanks for stopping by Paula.
Can you use this recipe for chicken thighs?
Yes you can use this recipe for any skin-on cut of chicken.
My family loves this. I make this every fortnight now. So glad i found your recipe. Can i substitute drumsticks with chicken breast instead?
You could use bone-in, skin on chicken breast. It wouldn’t work as well with boneless chicken breast.
Made your baked chicken legs today just put in oven will let know how turned out
Has anyone tried it without the skin? I am not a big fan of skin/fat on chicken, even when I fry them.
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.
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.
Nice! So glad you loved it, thanks for stopping by.
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!
Nice! Thanks for stopping by Rob.
The recipe says baking powder, but his comment said he used baking soda. Which is the correct ingredient?
Always follow the recipe – looks like he probably just mis-typed.
You are very welcome. I saved this recipe to my pintrest board so that I can make it again sometime for dinner.
I made this recipe for tonight’s dinner. It was a crowd pleaser. Thank you for sharing this tecipe.
You are so welcome Doris, thank you so much for taking the time to leave some positive feedback
Do you have to use baking powder?
Baking powder is what reacts with the skin to make it crispy.
Made this for dinner tonight thank you for the recipe
Your so welcome Lowanda! Thank you for stopping by.
Can you recommend a substitute for the flour? For a gluten free option? Looking forward to trying your recipe.
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.
Is corn starch gluten free? That’s a good sub for flour in coating. It’s very popular in Asian frying/baking.
I haven’t tried cornstarch, but it would be worth trying.
Very easy and very good! I placed directly on the foil. Will buy a rack for next time. Thanks for the recipe.
You are so welcome Pamela, thank you so much for taking the time to leave some positive feedback.
Wonder if lemon pepper would be good I love lemon pepper wings!
Yes that would be great, just mix with the flour.
What is the Kosher salt for?
You add it to the flour in step 3.
Looks like you know all about cooking. Nice to read your recipes. Delicious. Love this recipe. Love life.
Thank you Tony!
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.
Tony
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!
can not wait to try it! Love chicken do not like frying!B
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!
You are so welcome Susan, thank you so much for stopping by and taking the time to leave some positive feedback.
i will have some chicken and salad only please thx!!!