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Oven Fried Chicken Legs

This Oven Fried Chicken Legs recipe is SO EASY! Crispy, juicy drumsticks with a tangy Greek yogurt marinade and a perfectly seasoned flour coating baked to golden perfection.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Baked, Chicken, Crispy, Easy, Greek Yogurt Marinade, Oven Fried
Servings: 6 servings

Ingredients

  • 1 cup plain Greek yogurt for marinade
  • 1 teaspoon kosher salt for marinade
  • 6 bone-in, skin-on chicken drumsticks
  • 1 cup all-purpose flour
  • 2 tablespoons ground paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons melted unsalted butter 1/4 stick, for brushing

Instructions

Step 1: Marinate the Chicken

  • In a large bowl, combine the plain Greek yogurt and kosher salt. Add the bone-in, skin-on chicken drumsticks, making sure each piece is well coated with the yogurt mixture. Cover and refrigerate for at least 2 hours, or overnight if time allows.

Step 2: Prepare the Flour Coating

  • Preheat your oven to 425°F (220°C). In a separate bowl, mix the all-purpose flour with ground paprika, onion powder, and garlic powder. Stir the spices into the flour thoroughly to ensure even flavor distribution.

Step 3: Coat the Chicken

  • Remove the chicken from the marinade, allowing excess yogurt to drip off. Dredge each drumstick in the seasoned flour, pressing gently so the coating sticks well. Shake off any extra flour and place the chicken on a wire rack set over a baking sheet.

Step 4: Add Butter and Bake

  • Brush the melted unsalted butter all over the coated drumsticks. Place the baking sheet in the oven and bake for 35-40 minutes, turning the chicken halfway through to promote even browning. The chicken is done when the crust is golden and an internal thermometer reads 165°F (74°C).

Step 5: Rest and Serve

  • Allow the chicken legs to rest for 5 minutes after baking. This lets the juices redistribute, ensuring every bite is moist and flavorful. Serve hot with your favorite sides, and enjoy!

Equipment

  • Oven
  • Baking Sheet
  • Wire Rack
  • Mixing Bowls
  • Brush

Notes

  • Use a wire rack on the baking sheet to ensure the chicken gets crispy by allowing air to circulate underneath.
  • Press the flour coating firmly onto the chicken to prevent it from falling off during baking.
  • Use a meat thermometer to avoid overbaking; chicken is done at 165°F (74°C).
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and verify spices are gluten-free.