Poultry
Southern
Yield: 8
Author: Tammy Nichols
Chicken Legs, Crusty - Master Cookbook Recipe # 519

Chicken Legs, Crusty - Master Cookbook Recipe # 519

These Crusty Chicken Legs are a family favorite that delivers a satisfying, deep-fried crunch right from your oven. By using a three-step coating process,butter, seasoned flour, and hearty breadcrumbs,we create a thick, flavorful crust that seals in all the natural juices of the drumsticks. Baking them on a wire rack ensures they stay crispy on all sides, making these a perfect, mess-free alternative to traditional frying that everyone will love.

This is recipe #519 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr Total time: 1 hr 20 min
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Ingredients

  • 8 Chicken drumsticks
  • 1/2 cup Salted butter (melted)
  • 2 cups Self-rising flour
  • 2 cups Breadcrumbs
  • 1 Tbsp Poultry seasoning (McCormick recommended)
  • 2 tsp Salt
  • 1 tsp Black pepper
  • Cooking spray

Instructions

  1. Set Up Your Station: Prepare three bowls.
  2. Bowl One: Melted butter.
  3. Bowl Two: Self-rising flour whisked together with poultry seasoning, salt, and pepper.
  4. Bowl Three: Breadcrumbs (a pie plate works great for this).
  5. The Coating Process: Dip each drumstick into the melted butter (shake off the excess), then dredge in the seasoned flour (shake off the excess), and finally roll it in the breadcrumbs. Press the crumbs firmly into the chicken to ensure a thick coating.
  6. Prepare the Pan: Line a baking sheet with parchment paper or foil. Place a cooling rack on top and spray it generously with cooking spray.
  7. Bake: Arrange the chicken on the rack. Bake at 425°F for 20 minutes (convection setting is preferred if you have it).
  8. Lower and Slow: Turn the oven down to 400°F and bake for another 40 minutes.
  9. The Golden Secret: When there are 30 minutes left on the timer, briefly remove the chicken and spray the legs well with cooking spray. This helps them turn a beautiful golden brown.
  10. Rest: Let the chicken cool for 10 minutes before serving to allow the crust to set.

Notes

Tammy’s Tips: The key to that "crusty" exterior is the cooling rack,it lets the heat get underneath the chicken so it doesn't get soggy on the bottom! If you're feeding a larger crowd, this recipe is very easy to double. These legs are "so very good" served with a side of cold coleslaw or some warm macaroni and cheese for a classic Southern meal.