Crispy Panko-Crusted Baked Chicken Legs

4.45 from 9 votes

Crispy Panko-Crusted Baked Chicken Legs

Easy to make Crispy Panko-Crusted Baked Chicken Legs made with just a few simple ingredients - so crispy you won't believe they're not deep fried!

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner, Lunch

Cuisine: American

Servings: legs

Author: Melissa Griffiths

Ingredients

2.5 to 3 pounds chicken legs about 8
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
2 large eggs
1 cup original Panko breadcrumbs

Instructions

Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil or parchment and set a wire baking rack inside the pan.
In a small bowl, mix together the salt, garlic powder, onion powder, and smoked paprika.
Use the spice mixture like a meat rub and rub it all over the chicken legs.
In a shallow dish, add the eggs and beat well. In a second shallow dish, add the Panko breadcrumbs.
Dip one chicken leg in the egg mixture coating completely then dip it in the breadcrumbs coating completely.
Set the coated drumstick on the wire rack in the prepared pan.
Repeat with remaining chicken legs, keeping them from touching as you set them on the rack.
Bake for 1 hour or until the centers of the biggest chicken legs register 165 degrees F.
Remove from the oven and allow to cool for 5 minutes before serving.

Notes

If you can, after you put the spice rub on the chicken legs, let them rest for 30 minutes to enhance the chicken's flavor.
If you don't have a wire rack, the chicken can be baked in a pan or on baking sheet, but the chicken legs will not turn out as crispy.
Store leftovers in the refrigerator for up to three days.
This recipe does not freeze well. The crispy coating doesn't hold up to the freezer.

Nutrition

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