Ingredients:

  • 4 chicken legs (drumsticks), skin on (approx. 680g)
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) smoked paprika
  • 1 teaspoon (5g) garlic powder
  • ½ teaspoon (2.5g) onion powder
  • ½ teaspoon (2.5g) dried thyme
  • ½ teaspoon (2.5g) black pepper, freshly ground
  • ½ teaspoon (2.5g) salt
  • 1 tablespoon (15ml) Worcestershire sauce (optional, for marinating)
  • 1 tsp (5g) Hot sauce (optional)
  • ½ cup (60g) all-purpose flour
  • ½ cup (50g) panko breadcrumbs
  • ¼ cup (30g) grated Parmesan cheese
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (1.25g) black pepper, freshly ground
  • 1/4 teaspoon (1.25g) paprika
  • 1 large egg (about 50g), beaten

Instructions:

  1. Pat the chicken legs dry with paper towels. This is key for crispy chicken legs in oven!
  2. In a large bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, pepper, and Worcestershire sauce (if using). Add chicken legs and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours) for deeper flavor.
  3. In a separate shallow bowl, combine flour, panko breadcrumbs, Parmesan cheese, salt, pepper, and paprika.
  4. In a small bowl, whisk egg.
  5. Dip each chicken leg into the egg wash, then dredge in the breadcrumb mixture, pressing to adhere. Make sure the leg is fully coated!
  6. Place coated chicken legs on a wire rack set over a baking sheet (or directly on a baking sheet). This promotes even cooking and extra crispiness.
  7. Bake in a preheated oven at 400°F (200°C) for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Flip the chicken legs halfway through the cooking time for even browning.
  8. Let the chicken rest for 5-10 minutes before serving.