Slow Baked Crispy Chicken Legs

October 8, 2020 • 0 comments

Slow Baked Crispy Chicken Legs
Starting the legs at the lower oven temp and then increasing it helps to dry the skin out and give it a texture more like frying. I highly recommend the dry brining for 1 day but if you can not make sure the chicken has been thoroughly dried prior to coating with the baking POWDER (not baking soda)
  • Prep Time:
  • Cook Time:
  • Servings: 3


  • (3 lbs) Chicken Legs
  • Choice of Dry Rub Herbs
  • (5 teaspoons) Baking POWDER
  • (3/4 teaspoon) Salt
  • (1/4 teaspoon) Black Pepper


If you plan ahead coat the legs with your choice of dry brining herbs. My choices include oregano, rosemary, sage, garlic powder, salt and pepper. Wrap the chicken in dishtowels so the skin will dry out a little and refrigerate over night. 

 Otherwise, use a paper towel to pat the legs dry.

In either case allow the legs to sit out for a couple of hours at room temp before baking.

Preheat oven to 250F/120C 

Line a baking tray with foil, then place an oiled rack on the tray.

Mix the baking POWDER (not soda) and salt. In a large bowl toss the legs with the powder/salt mixture to coat.

Place the legs on the baking tray/rack and bake for 30 minutes. Increase the oven temperature to 425F/220C. Bake for 25 minutes and turn the legs over, rotate the pain and bake for another 25 minutes or until the legs are crispy. 

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