These Oven Fried Chicken Legs have become a reliable favorite in my kitchen after years of perfecting crispy, family-friendly meals. Drawing on decades of home cooking experience, I’ve crafted a recipe that’s full of flavor and crunch without deep frying. Backed by tested methods and clear instructions, this dish is one you can count on to be simple, satisfying, and a guaranteed winner.

Close up view of oven fried chicken legs on wire rack in pan.

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Why We Love These Oven Fried Chicken Legs

Chicken drumsticks are a very affordable protein, making this meal cheap and delicious!
There is a very little mess to clean up. No dirty oil to deal with afterwards.
It's a family friendly meal that is great any time of the year!
Chicken can be marinated the night before and then just shake and bake!
A perfect chicken recipe to serve on holidays, celebrations and family gatherings!

Oven Fried Chicken Drumsticks Recipe Ingredients

Chicken Legs (drumsticks only)
Buttermilk
Paprika
Garlic Powder
Hot Sauce
Salt
Black Pepper
Whole Wheat Flour
Baking Powder

Substitution Suggestions:

Chicken Legs: You can substitute with chicken thighs (bone in, skin on) too.
Buttermilk: If you don't want to buy buttermilk, you can make your own. Add 2 tablespoons of lemon juice or vinegar in a measuring glass and fill with milk to the 2 cup line. Let milk sit for at least 5 minutes. It will look like it has curdled a little bit and that is exactly what you want.
Hot Sauce: I like to use a simple hot sauce like Frank's Red Hot. You could also use tabasco sauce, siracha or any cayenne pepper sauce. If you don't want to use hot sauce, you can also add a pinch of cayenne pepper to the marinade.
Whole Wheat Flour: You can substitute all purpose flour or white whole wheat flour.
Baking Powder: Do NOT skip or forget this ingredient. The baking powder is what helps make the breading crispy and crunchy. It draws out some of the moisture in the skin, helping to make it extra crispy.

How to Make Oven Fried Chicken

First, you will need to marinate the chicken for a little bit. Stretch and straighten the skin over the drumstick meat so it is covered as much as possible. Put the chicken legs in a large 2 gallon zip top bag or large bowl.
In a small bowl, combine the paprika, garlic powder, salt and black pepper. Then, sprinkle the seasonings over the chicken and shake the bag or toss it in the bowl to coat.
Stir together the buttermilk and hot sauce and pour it over the chicken. Cover if using a bowl and let the chicken marinate for at least 30 minutes on the counter. Or you can place it in the fridge and marinate it all day, up to overnight. The longer the better, in my opinion!

Pro Tip: I usually use a zip top bag and then massage the chicken a bit after I have added the buttermilk mix.

Chicken in marinade in large glass bowl.

While the chicken is marinating, prepare your baking sheet and heat oven to 425°F. Line a large baking sheet with aluminum foil. Place an oven safe wire rack in the rimmed baking pan. Spray the rack with a little non-stick cooking spray.
Next, make the breading. In a gallon size zip top bag, combine the whole wheat flour, paprika, baking powder, garlic powder, salt and black pepper. Give it a shake to mix it all up.
Once your chicken has finished bathing in the marinade, it's time to bread it. Take one leg at a time from the marinade, letting the excess drip off. Place it in the bag of breading and shake to completely coat. Place the coated chicken leg on the prepared wire rack. Repeat until all chicken legs are breaded.

Close up of breaded chicken on wire rack.

To finish the chicken off, spray the legs with non-stick cooking spray. It helps for even more crispy breading!

How Long to Cook Chicken Legs in Oven

Bake the chicken legs for 40-45 minutes and until the internal temperature reaches 160°F. Using a instant read thermometer works great for checking temperature.
Let chicken rest for at least 10 minutes.
Serve with your favorite sides and enjoy!

It looks like a lot of steps, but don't be intimidated. It's easy, and can all be done in mostly zip top bags!

What to Serve with Oven Fried Chicken Drumsticks

I usually serve a roasted vegetable, side salad and sometimes a biscuit with this delicious chicken. Here are some of our favorites:

Do you have chicken drummy lovers in your family too? If so, don't miss this recipe for Oven Baked Chicken Legs. Roasted chicken drumsticks that turn out perfectly crispy and juicy!

Storing Oven Fried Chicken

Storing: Store any leftovers in an airtight container in the fridge up to 4 days.

Reheating: This chicken can be reheated in the microwave or in the oven on low heat. You can also reheat the chicken in the air fryer. The air fryer helps keep the breading crispy.

Heather's Favorite Tools for this Recipe

An instant-read thermometer is ideal for checking the temperature of chicken. I use the Pampered Chef one but this instant read thermometer from OXO is great too!
This sheet pan and rack combo is perfect for this recipe!
These aluminum sheet pans from Nordic Ware are a great option if you need the half sheet size.
I have a Nuwave basket air fryer. It works great.

Tips for Oven Fried Chicken Legs

Stretch the skin over the drumstick as mush as possible. This will ensure every bite is crispy!
Marinating the chicken over night really helps keep the chicken tender and juicy, but at least 30 minutes will work if you are crunched for time (or forget like I often do).
The baking powder is key for making the breading nice and crispy. Don't skip it or forget it.
Bake the chicken on a wire rack. Doing this allows the air to circulate around the chicken so none of the breading gets soggy.
Use an instant read thermometer to test temperature of chicken. Bake until chicken reaches 160°F and let chicken rest for at least 10 minutes. It will continue to cook as it rests.
An air fryer is the best for reheating anything with breading.

Top view of oven fried chicken legs on white square platter.

More Yummy Chicken Recipes:

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4.50 from 2 votes