Description

Hey there, kitchen friend! Olivia here, apron dusted with flour and heart full of excitement. There’s something magical about golden, crispy chicken fresh from the oven—the crackle of the crust, the garlicky aroma, and the happy sighs around the table. If you’ve ever hesitated to make fried chicken because of the mess or lingering smell, these oven-fried chicken legs are your crispy, juicy, mess-free redemption. No deep fryer, no regrets. Just pure, uncomplicated joy.

Ingredients

Scale

6 chicken legs (drumsticks), skin-on
1/4 cup salted butter
3/4 cup all-purpose flour
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
(Optional) 1 tsp garlic powder

Instructions

Preheat your oven to 425°F (220°C).
Place the butter in a 9×13-inch baking dish and put it in the oven to melt (about 3-5 minutes). The hot butter will create an instant sizzle when you add the chicken, jumpstarting the crispiness.
Prepare the coating:
In a bowl, whisk together the flour, paprika, salt, pepper, and garlic powder if using. Whisk well to avoid lumps.
Coat the chicken:
Pat the chicken legs dry. Press each leg firmly into the flour mixture, getting the coating under the skin edges as much as possible. Let them rest 5 minutes so the coating “sets.”
Bake:
Remove the hot butter from the oven—it should be bubbly but not burnt. Using tongs, quickly turn each coated chicken leg in the butter to coat all sides, then place them in the baking dish.

Bake uncovered for 40-45 minutes, flipping the legs halfway through (around 20 minutes). This ensures an even golden crust. The chicken is done when the internal temperature reaches 165°F (74°C) or the juices run clear.
Rest:
Let the chicken rest for 5 minutes before serving to lock in juiciness and crunch.

Notes

Use skin-on chicken for the crispiest crust. Skinless will work but won’t get as crunchy. Brush skinless pieces with butter before baking.
Don’t skip flipping! It’s the secret to an all-around golden crust.
Butter alternatives: Use ghee or half butter and half olive oil to prevent burning.
Make ahead: Coat chicken and refrigerate (up to 24 hours). Bake straight from the fridge, adding 5-7 extra minutes.
For extra flavor: Add 1 tsp dried herbs (thyme, rosemary) to the flour mix or sprinkle parmesan for a cheesy twist.

Prep Time: 10 minutes
Cook Time: 40 mins

Nutrition

Calories: 310 cal Per Serving
Fat: 20g
Carbohydrates: 12g
Protein: 22g