- Marinate the Chicken:
- In a large bowl, place the chicken legs and pour buttermilk over them. Ensure each leg is coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Coating:
- In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
- Coat the Chicken:
- Remove each chicken leg from the buttermilk, allowing excess liquid to drip off. Roll each leg in the flour mixture, ensuring an even coating.
- Place on a Baking Sheet:
- Place a wire rack on a baking sheet. This allows air to circulate around the chicken, helping it crisp up. If you don’t have a rack, you can place the chicken directly on a greased baking sheet.
- Bake in the Oven:
- Arrange the coated chicken legs on the wire rack. Lightly coat the tops of the chicken legs with cooking spray or brush with olive oil.
- Bake for 40-45 Minutes:
- Bake in the preheated oven for 40-45 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Check Doneness:
- Use a meat thermometer to ensure the chicken is fully cooked. The juices should run clear, and there should be no pink near the bone.
- Serve:
- Let the chicken rest for a few minutes before serving. Serve with your favorite dipping sauces or sides.
Enjoy your oven-fried chicken legs! They’re crispy on the outside and juicy on the inside without the deep frying.