Howdy, folks! The other day I was at the grocery store and I was thinking, with everything they sell getting higher and higher in price, maybe I ought to find some recipes that can stretch a ways. Mama was always great at making meals that didn’t cost much, but boy did they fill us up. I thought, what would Mama do?

I found a pretty decent size package of chicken legs with a lot of meat on them for around $7. I figure that these chicken legs with some of Shannon’s creamy baked mac & cheese would fill quite a few hungry bellies for around $10.00.

Prepare the Drumsticks

Drumsticks? Chicken Legs? I tend to call ’em both. Start by using a paper towel to really get as much moisture out of these as you can. Don’t worry- there will be plenty of juice in these when they’re done. For now, we want to get them as dry as we can so we can crisp the outside up pretty good.

Let the chicken legs dry out on a wire rack uncovered for about 30 minutes in the ice box. in the meantime, start mixing up the dry ingredients.

Tip: Let the chicken legs dry out in the ice box for 30 minutes to ensure a crispier skin.

The Shakin’ Part

First off, start with a base of flour and corn starch. The corn starch will help the batter adhere to the skin of the chicken leg. Pour in a ziploc bag large enough to shake around.

In another bowl, we’re going to use a simple mixture of buttermilk and rooster bullets. Whisk the eggs and buttermilk until they’re well mixed.

Grab a paper towel and dry the chicken legs off one more time before you submerge them into the buttermilk. The buttermilk is going to break down the meat and make a juicy, tender drumstick with so much flavor.

Once the leg is saturated with the buttermilk mixture, shake it off, toss it in the ziploc bag, and shake it. Lay on a wire rack over a baking sheet, or on a wire rack in a Dutch oven that is raised up from the bottom so air can crisp up the skin on the top and the bottom of the drumstick.

The Bakin’ Part

Place the chicken legs a couple of inches apart on the baking rack. Air needs to circulate all around the chicken leg in order for it to be crispy all over. In the oven these can be uncovered, but if you’re cooking over a fire, you’ll need a lid on the Dutch Oven.

Tip: Grease the baking rack so you can flip the drumsticks without the skin coming off.

Cook for 20 minutes, then baste all over with butter and flip. After about 40 to 45 minutes, the chicken legs should be about 165 -170 degrees internally. Check with a meat thermometer – you don’t want to serve under cooked chicken, but you don’t want to overcook these drumsticks and feed your family rubbery chicken.

Let ’em cool for 3 or 4 minutes, and serve.

As always, Shannon and I thank you for enjoying our videos with us. Please remember to subscribe to our YouTube Channel and click like on all of your favorite videos. Check our events page or subscribe to our newsletter to find out about upcoming events. We will see you next time!

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Crispy Baked Chicken Legs – Cowboy Kent Rollins

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 10 to 12 chicken legs
  • ½ cup all purpose flour
  • 4 tablespoons cornstarch
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • ½ tablespoon ground mustard
  • ½ tablespoon chili powder
  • 2 tablespoons Kent Rollins’ Mesquite Seasoning or seasoning of your suiting
  • 2 large eggs
  • 1 ½ cups buttermilk
  • 4 tablespoons butter melted

Instructions

  1. Remove chicken legs from the container and pat dry with paper towels. Place on a wire rack and let dry for another 15 minutes in the ice box.
  2. In a mixing bowl, add the flour, cornstarch, paprika, garlic powder, mustard, chili powder, and Kent Rollins’ Mesquite Seasoning and mix well. Pour contents into a large ziplock bag.
  3. Preheat the oven to 450 degrees F.
  4. In a small mixing bowl, add the buttermilk and egg. Whisk well until smooth.
  5. Remove chicken from the ice box and make sure to dry again to get any excess moisture off with a paper towel. One at a time, dip each drumstick into the egg solution and then place in the flour mixture, covering well all over. Shake off any excess and place on a wire rack. Repeat until all the legs are coated and on the wire rack.
  6. Let the chicken sit on the rack for at least 5 minutes. Place the rack on a foiled baking sheet and cook for 25 minutes, then baste with butter, flip and baste the other side, and continue to cook for another 20 minutes or until the internal temperature is 165 – 170 degrees F.
  7. Remove from the oven and let drumsticks cool for about 3 to 4 minutes. Serve ‘em while they’re hot.