Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos: Crispy Baked Chicken Legs Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Tuesday, 17 February 2015

Crispy Baked Chicken Legs Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Crispy Baked Chicken Legs Biography

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This is about as easy as a recipe can get. Just pat dry the drumsticks, spice and cook in a high oven. Then you will have crispy goodness for the family.

I took several weeks last year working on grilled drumsticks to get them just right. The secret of a great chicken leg (drumstick) was in the temperature as usual. Since then I have done mainly oven drummies. I kind of did this post before in my Chicken for a Hundred post. I was cooking for a party and roasted 150 chicken legs and breast in a similar manner. Here is a scaled down version.

The cooking time make this a great match for my Easiest Crispy Oven Baked French Fries. Check them out.

Notes:
    DO NOT SKIP THE PAT DRY or you will not have crispy skin. (See aspirated.
    I like cooking this on a rack to get the meat off the pan and with convection all sides of the drumstick will be nice.
    Cook at high temp and you must use a thermometer to be sure you get to 185. Do not guess.
    Spice as you want. I often add the Cayenne but if you have little ones, skip it.
    Scale to any amount you need
    Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great oven baked BBQ drumsticks.

Rinse and dry the drumsticks

Trim any loose pieces in the joints

Trim of any extra skin and any loose joint pieces.
Sprinkle with seasoning of choice

Spice to taste. Here I’m using a light sprinkling of my 7:2:1 seasoning. If you don’t have that, mix 1 tablespoon kosher salt, 1 teaspoon pepper and optionally 1/2 teaspoon garlic powder (granulated preferred) and 1/4 teaspoon Cayenne (skip for little ones). This makes more than you need. Keep for next time.
Placed on a raise rack

Placed on a prepared cooking pan with the thicker part of the drumstick to the outside. I usually line with aluminum foil to help cleanup. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with. Of course, a heavy spray of PAM on the rack or foil.
cook until internal temperature of 185

Cook to 185 plus internal temp. DO NOT STOP SHORT of 185. About 35 minutes in my oven. Let set for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.
4.9 from 30 reviews
Oven Baked Chicken Legs – The Art of Drummies

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Prep time
10 mins
Cook time
35 mins
Total time
45 mins

This is about as easy as a recipe can get. Just pat dry the drumsticks, spice and cook in a high oven. Then you will have crispy goodness for the family.
Author: Dan Mikesell
Recipe type: Grill, chicken
Cuisine: American
Serves: 6 drumsticks
Ingredients

    5-6 Chicken drumsticks (about 1½ lbs)
    7:2:1 or 7:2:2 seasoning (or kosher salt and pepper)
Instructions
    Trim of any extra skin and any loose joint pieces.
    Spice to taste. A light sprinkling of my 7:2:1 seasoning is great. If you don’t have that, mix 1 tablespoon kosher salt, 1 teaspoon pepper and optionally ½ teaspoon garlic powder (granulated preferred) and ¼ teaspoon Cayenne (skip for little ones). This makes more than you need. Keep for next time.
    Placed on a prepared cooking pan with the thicker part of the drumstick to the outside. I usually line with aluminum foil to help cleanup. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with. Of course, a heavy spray of PAM on the rack or foil.
    Cook to 185 plus internal temp. DO NOT STOP SHORT of 185. About 35 minutes in my oven. Let set for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.

This is one that I adapted from Baked Chicken Thighs/Leg Quarters after I scored 4 huge chicken leg quarters on sale. ($0.39 a pound!). I added a few things and adjusted the cooking time and temp to to what worked for me. The skin got SO crispy and the chicken was moist and retained the flavors. It also fell off the bone. I hope you enjoy!

Ingredients
Nutrition
Servings 4 Units US
    4 skin-on chicken leg quarters, with bone
    1⁄2 cup soy sauce, divided
    1 teaspoon garlic powder, divided
    1 teaspoon seasoning salt, divided
    1 teaspoon dill weed, divided
Directions
    Preheat oven to 375.
    Line a large glass baking dish with foil.
    Remove excess fat from chicken quarters.
    Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
    Brush the chicken (under the skin) with soy sauce.
    Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
    Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
    Brush both sides of the leg quarters with soy sauce.
    Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
    Place on middle rack in over and bake uncovered for an hour.
    After an hour, increase oven temp to 400 and bake 15 minutes.
    Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of breast, taking care not to touch the bone).
    Let stand for 5 minutes before serving.

Crispy Baked Chicken Legs