Fried chicken, who doesn’t love it? I grew up in the south and fried chicken was on the dinner menu weekly. It’s comfort food at it’s finest.
Since going grain-free, I have missed eating fried chicken, so I decided to find a healthier alternative.
These incredibly easy crispy baked chicken legs are not only grain-free, they’re absolutely delicious. And easy. SO easy. And baking them is so much better than standing over a big pan of hot grease trying to not get popped!
The heavy coating of spices and high cooking temp gives the skin a nice crispy texture without having to rely on breading. I also like to grill them with the same spice mixture for even crispier skin, but baking is usually easier. Either way you get awesome flavor!
Ingredients
- Chicken Legs
- Sea Salt
- Pepper
- Garlic Powder
- Paprika
Directions
- Preheat oven to 425 degrees.
- Place chicken legs in a glass backing dish, evenly spaced.
- Make sure the chicken is dry; pat dry with paper towels if necessary.
- Sprinkle liberally with salt, pepper, and garlic. Then sprinkle lightly with paprika.
- Flip the chicken legs over and repeat with spices on the other side.
- Bake uncovered, flipping the chicken once about midway through the cooking time, until a meat thermometer says the thickest part of the chicken leg (without touching the bone) has reached 165 degrees.
Enjoy!
Other recipes you might enjoy:
- Easy Slow-Cooker Pot Roast and Gluten-Free Gravy
- Crock-Pot Whole Roasted Chicken and Homemade Chicken Stock
- Simple & Delicious Slow-Cooker Pork Loin
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