Ingredients
- 8 chicken legs (drumsticks), skin-on
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional, for marinade)
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- 4 tablespoons butter (melted)
- Cooking spray or oil (for greasing rack)
Instructions
- Marinate Chicken: In a large bowl, combine buttermilk and hot sauce (if using). Add chicken legs, coat well, and refrigerate for at least 1 hour or overnight for best flavor.
- Preheat Oven: Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and spray it lightly with cooking spray or brush with oil.
- Prepare Coating: In another bowl, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Coat Chicken: Remove each drumstick from the buttermilk, letting excess drip off, then dredge it in the seasoned flour mixture. Press the coating on to ensure it sticks.
- Arrange on Rack: Place coated chicken legs on the prepared wire rack. Drizzle melted butter over each leg for that crispy “fried” effect.
- Bake: Bake for 40-45 minutes, flipping halfway through if desired, until chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C).
- Serve: Let rest 5 minutes before serving. Enjoy with mashed potatoes, slaw, or your favorite dipping sauce!
Let me know if you’d like a spicy version or one with breadcrumbs or cornflakes for extra crunch!