Crispy chicken skin. Not my favorite food, but pretty darn close. Lately, I’ve been buying chicken legs (super cheap!) and roasting them on high heat for some serious crispy chicken goodness. I follow a simple recipe from Chaos in the Kitchen. It’s more of a method than a recipe, really, but I’m sharing it because too many people are suffering the effects of chicken legs baked on low heat. Rubbery chicken skin is not a pleasant thing.
CRISPY CHICKEN LEGS
Inspired by Chaos in the Kitchen
- Chicken legs
- Salt or garlic salt (or other seasonings you like)
- Clarified butter or other fat of your choice (NOTE: The original recipe uses olive oil, but I think that clarified butter works better in high heat.)
- Preheat oven to 475 degrees.
- Pat the chicken legs dry with paper towels. (NOTE: I usually forget to do this and never have problems.)
- In a large bowl or plastic bag (or even on the baking sheet), season the chicken legs and then drizzle them with whatever fat you’re using.
- Arranged the legs on a rimmed baking sheet and put them in the oven.
- Cook, turning occasionally, for approximately 40 minutes or until the skin is crispy and the meat easily separates from the bone. (NOTE: Don’t be surprised if your kitchen gets a wee bit smokey!)
- If needed, broil the chicken legs briefly until skin browns and crisps slightly. (NOTE: I have never needed to do this.)
I eat my crispy chicken legs with a little Frank’s Red Hot. Addictive! And much healthier than fast-food chicken wings.