Oven Fried Chicken Legs
Chicken drumsticks are marinated in plain Greek yogurt and kosher salt, coated in a seasoned flour mixture, drizzled with melted butter, and baked until golden and cooked through for a crispy oven-fried result.
Servings: 2 servings
Ingredients
Ingredients
- 1 cupplain Greek yogurt
- 1 teaspoonkosher salt
- 6 bone-in skin-on chicken drumsticks(*)
- 1 cupall-purpose flour
- 2 tablespoonsground paprika
- 1/2 teaspoononion powder
- 1/2 teaspoongarlic powder
- 2 tablespoonsmelted unsalted butter (1/4 stick**)
Instructions
Instructions
- In a large bowl, combine 1 cup plain Greek yogurt and 1 teaspoon kosher salt; stir until smooth.
- Add 6 bone-in, skin-on chicken drumsticks to the bowl and turn to coat evenly in the yogurt mixture. Cover the bowl tightly with plastic wrap and refrigerate for 2–4 hours.
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper, place a cooling rack on top of the sheet, and spray the rack with nonstick cooking spray.
- In a separate large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons ground paprika, ½ teaspoon onion powder, and ½ teaspoon garlic powder until evenly combined.
- Remove one drumstick from the marinade and pat lightly with paper towels to remove excess yogurt.
- Place the drumstick into the flour mixture and turn to coat thoroughly, pressing the flour onto the surface. Shake off any excess flour and transfer the coated drumstick to the prepared rack. Arrange drumsticks so they are not touching.
- Repeat steps 5–6 with the remaining drumsticks until all are coated and on the rack.
- Drizzle 2 tablespoons melted unsalted butter evenly over the coated drumsticks.
- Bake on the middle oven rack for about 35 minutes, or until the drumsticks are golden brown and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F.
- Remove from the oven and let the drumsticks rest a few minutes before serving.
Equipment
- Baking Sheet
- wire cooling rack
Notes
Use a rimmed baking sheet; there will be butter in the pan and chicken fat that renders out during cooking.
Try adding smoked paprika or cayenne to the flour mix for a subtle smoky or spicy twist.
You can coat the chicken and let it sit on a baking sheet while you’re waiting for the oven to preheat.
You can use a pastry brush to apply the butter for more even coverage.
If the drumsticks brown a bit too much, carefully remove the baking sheet from the oven, cover the drumsticks with aluminum foil, and continue baking.
Crank up the heat to 425°F (or turn on your broiler) for the last 5-7 minutes of baking for an extra crispy crust.
Air Fryer Instructions:Place the coated chicken drumsticks in a 375°F air fryer with plenty of space around them. Brush with melted butter and air fry for 25-30 minutes, flipping halfway through. For extra-crispy skin, crank up the heat to 400°F for the last 3-5 minutes.
Properly cooked chicken drumsticks should reach165°F at the thickest point.
Try adding smoked paprika or cayenne to the flour mix for a subtle smoky or spicy twist.
You can coat the chicken and let it sit on a baking sheet while you’re waiting for the oven to preheat.
You can use a pastry brush to apply the butter for more even coverage.
If the drumsticks brown a bit too much, carefully remove the baking sheet from the oven, cover the drumsticks with aluminum foil, and continue baking.
Crank up the heat to 425°F (or turn on your broiler) for the last 5-7 minutes of baking for an extra crispy crust.
Air Fryer Instructions:Place the coated chicken drumsticks in a 375°F air fryer with plenty of space around them. Brush with melted butter and air fry for 25-30 minutes, flipping halfway through. For extra-crispy skin, crank up the heat to 400°F for the last 3-5 minutes.
Properly cooked chicken drumsticks should reach165°F at the thickest point.