Ingredients:

  • 8 chicken legs (drumsticks), about 2-3 lbs (900g-1.3kg)
  • 1 cup (240ml) buttermilk
  • 1 tablespoon hot sauce (e.g., Frank's RedHot)
  • 1 teaspoon salt (US customary) / 5ml (metric)
  • 1/2 teaspoon black pepper (US customary) / 2.5ml (metric)
  • 1 ½ cups (192g) all-purpose flour
  • ½ cup (50g) cornstarch (cornflour for our UK friends!)
  • 2 teaspoons paprika (US customary) / 10ml (metric)
  • 1 teaspoon garlic powder (US customary) / 5ml (metric)
  • 1 teaspoon onion powder (US customary) / 5ml (metric)
  • ½ teaspoon dried thyme (US customary) / 2.5ml (metric)
  • ½ teaspoon dried oregano (US customary) / 2.5ml (metric)
  • 1 teaspoon salt (US customary) / 5ml (metric)
  • ½ teaspoon black pepper (US customary) / 2.5ml (metric)
  • ½ cup (120ml) vegetable oil (or other high-heat oil, like canola)

Instructions:

  1. In a large bowl, combine buttermilk, hot sauce, salt, and pepper. Add the chicken legs and ensure they are fully coated. Cover and refrigerate for at least 30 minutes (longer is better!).
  2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper.
  3. Remove chicken legs from the marinade, allowing excess buttermilk to drip off. Dredge each leg in the breading mixture, pressing to ensure it adheres well. Place the breaded chicken legs on a wire rack set over a baking sheet.
  4. Preheat oven to 400°F (200°C). Drizzle or brush the chicken legs generously with vegetable oil.
  5. Bake for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy. Flip the chicken legs halfway through the cooking time for even browning.
  6. Let the chicken rest for 5-10 minutes before serving.