Incredibly Easy Crispy Baked Chicken Legs

These crispy baked chicken legs are so incredibly easy and the whole family loved them! Plus, they are gluten-free/grain-free! Much healthier than fried chicken too.

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!

Crispy Baked Chicken Legs


  • Chicken Legs
  • Sea Salt
  • Pepper
  • Garlic Powder
  • Paprika


  1. Preheat oven to 425 degrees.
  2. Place chicken legs in a glass backing dish, evenly spaced.
  3. Make sure the chicken is dry; pat dry with paper towels if necessary.
  4. Sprinkle liberally with salt, pepper, and garlic. Then sprinkle lightly with paprika.
  5. Flip the chicken legs over and repeat with spices on the other side.
  6. 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.


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