Ingredients:
- 8 chicken legs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or olive oil
Instructions:
- Preheat your oven to 425°F (220°C) and place a wire rack on a baking sheet. This will allow the chicken legs to cook evenly and become crispy.
- In a large bowl, pour the buttermilk over the chicken legs, making sure they are fully coated. Let them marinate in the buttermilk for at least 30 minutes or up to overnight in the refrigerator. This will help tenderize the chicken and add flavor.
- In a separate bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
- Take each chicken leg out of the buttermilk, allowing any excess to drip off, and dredge it in the flour mixture. Make sure to coat the chicken legs thoroughly with the seasoned flour, pressing gently to help it adhere.
- Place the coated chicken legs on the wire rack on the baking sheet. Make sure to leave some space between the chicken legs so that they cook evenly and become crispy.
- Lightly spray the chicken legs with cooking spray or drizzle them with a little olive oil. This will help them brown and crisp up in the oven.
- Place the baking sheet in the preheated oven and bake for about 40-45 minutes, or until the chicken legs are cooked through and the coating is golden brown. You can also use a meat thermometer to check the internal temperature of the chicken, which should reach 165°F (74°C).
- Once the chicken legs are cooked, remove them from the oven and let them rest for a few minutes before serving. This will help retain their juiciness.
- Serve the oven-fried chicken legs hot with your favorite soul food sides, such as macaroni and cheese, collard greens, cornbread, or coleslaw.
Enjoy your homemade oven-fried chicken legs! 😋🍗
