Is there anything more delicious than Classic Oven-Fried Chicken Legs? I think not! Chicken legs are inexpensive, but they can be made to be so delicious. The recipe that I’m sharing is worth making more than once. The tenderness of the chicken is unlike any other recipe out there.
When my girls were little, I’d make fried chicken a lot. I loved that I could use any part of the chicken and make it into something delicious. When you need protein and something to fill up your family, this meal is where it’s at!
Related Topic: Chicken and Dressing Casserole
Classic Oven-Fried Chicken Legs
Why should you fret over dinner? You shouldn’t! I’ve made the recipe so you can either go buy fresh chicken or you can use frozen chicken legs and thaw them out. Chicken is a family-friendly meal, which means that most kids will eat it and love it too.
How to Make Oven-Fried Chicken Legs
The good news is that you are not going to be in the kitchen for an extended period of time. You can prep these chicken legs in the morning and then cook them in the evening for dinner. Keep reading to learn how to make oven-fried chicken. Don’t worry, it’s a simple recipe that anyone can make and eat.
Wash the chicken legs and drain them or pat them dry. I clean my sink and countertop with bleach after washing my chicken. Here is what the CDC/USDA says about not washing your chicken. If you are careful to clean up after yourself then the risk is greatly reduced. I’d rather know that my chicken is clean.
I quote the CDC/Today: “USDA technical information specialist, told TODAY Food emphatically that you should not wash raw chicken due to the risk of potential cross-contamination of food-borne pathogens, like salmonella, which can be very dangerous.”
Combine the buttermilk, garlic, salt, paprika, and lemon juice and whisk until smooth. Pour the mixture over the chicken in a 9 by 13-inch dish. Marinade overnight in the refrigerator.
Preheat oven to 400 degrees. Line the 9-inch by 13-inch pan with foil and place a baking rack in the bottom of the pan. Spray the rack with vegetable oil.
Combine the pepper, the bread crumbs, parmesan cheese, salt, parsley flakes, smoked paprika, chili powder, garlic powder, and onion powder in a large bowl. You can salt and pepper them after placing them in the pan.
Remove the chicken legs from the buttermilk mixture and dredge each chicken leg thoroughly with the breading. Place each chicken leg on the rack in the pan as you go.
Spray the chicken legs lightly with vegetable oil. Bake for 50-60 minutes or until the thickest part of the chicken leg registers 165 degrees on your thermometer.
Let the chicken legs rest in the pan for 5 minutes before serving.
What Can I Serve with These Oven-Fried Chicken Legs?
If you are looking for items to serve with these baked chicken legs, you are in luck. You can serve mashed potatoes, rolls, macaroni and cheese, and any other comfort food. Don’t forget that you can also serve veggies with these baked chicken legs.
How Long Can I Store Raw Chicken in the Fridge?
Raw chicken can be left in the fridge for around 2 days. Chicken shouldn’t be stored in the fridge for longer than this. If it spoils, you will be able to tell from the color and the smell.
After Baking These How Long Can I Safely Store Them in the Fridge?
Anytime you are storing something in your fridge it needs to be stored in an airtight container. You can’t store chicken in the fridge without covering it up. It will easily dry out. Store the oven-fried chicken legs in the fridge for up to three days.
Can I Freeze These After I Bake Them?
Yes, you can. Just place the serving size you desire in an airtight container or a freezer bag. Just thaw them in the refrigerator the night before you want to reheat them.
Classic Oven-Fried Chicken Legs Recipe
- 8 chicken legs-(Costco has some really plump raw organic ones)
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1 clove of garlic, minced
- 1 cup buttermilk
- 1 tablespoon real lemon juice or 1/2 lemon squeezed
- 1/2 teaspoon pepper
- 2 cups panko bread crumbs
- 2 tablespoons dry grated parmesan cheese
- 1-1/2 teaspoon salt
- 1 teaspoon dried parsley flakes
- 2 teaspoons paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
The best way to make this recipe is to marinate the chicken overnight with the buttermilk mixture. Buttermilk Mixture: Combine the buttermilk, garlic, salt, paprika, and lemon juice and whisk until smooth. Marinade overnight in the refrigerator.
Preheat oven to 400 degrees. Line the 9-inch by 13-inch pan with foil and place a baking rack in the bottom of the pan. Spray the rack with vegetable oil. Combine the remainder of the ingredients in a large mixing bowl. Remove the chicken legs from the buttermilk mixture and dredge each chicken leg thoroughly with the breading. Place each chicken leg on the rack as you go. Spray the chicken legs lightly with vegetable oil. Bake uncovered for 50-60 minutes or until the thickest part of the leg registers 165 degrees on your meat thermometer. Let the chicken legs rest in the pan for 5 minutes before serving.
I hope you try my classic oven fried chicken legs recipes. Let’s teach the world how easy it is to cook from scratch. If you raise chickens, I bet you fix chicken recipes a lot.
Please stay safe and healthy. Thanks for being prepared for the unexpected. May God bless this world, Linda