- 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 black 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
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The best way to make this recipe is to marinate the chicken overnight with the buttermilk mixture.
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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.
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Preheat oven to 400 degrees.
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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.
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Combine the remainder of the ingredients in a large mixing bowl.
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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.
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Spray the chicken legs lightly with vegetable or olive oil.
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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.
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Let the chicken legs rest in the pan for 5 minutes before serving.