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. It is important to keep the bone-in and the skin-on the chicken legs! Marinade overnight in the refrigerator.
Preheat oven to 400 degrees.
Line the 9-inch by 13-inch pan with foil or parchment paper and place a baking rack in the bottom of the pan. Spray the rack with vegetable oil cooking spray.
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 or olive oil.
Bake for 50-60 minutes uncovered or until the thickest part of the chicken leg registers an internal temperature of 165 degrees on your instant-read thermometer.
Let the chicken legs rest in the pan for 5 minutes before serving.