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crispy oven baked chicken legs with buttermilk

Posh Journal
Prep Time 6 hrs
Cook Time 1 hr
Total Time 7 hrs
Servings 4 -6


  • 8 chicken drumsticks, medium size, skinned
  • Marinade:
  • 2 cups of buttermilk
  • ½ teaspoon kosher salt
  • 1 teaspoon all-purpose seasoning/poultry seasoning, I used Kick'n Chicken Seasoning
  • ½ teaspoon sweet paprika
  • ½ yellow onion, sliced
  • ¼ teaspoon garlic powder
  • teaspoon ground black pepper
  • fresh juice from ½ lemon
  • 5 sprigs fresh thyme
  • 1 tablespoon tabasco sauce or habanero sauce
  • For coating :
  • 2 cups crushed corn flakes
  • cup Panko bread crumb
  • 2 tablespoons grated Parmesan cheese
  • 1 ½ teaspoons salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon dried parsley flakes
  • 1 ½ teaspoons sweet paprika


  • Preparation:
  • For Marinade, place chicken in a medium bowl then season with salt, all purpose seasoning/poultry seasoning, paprika, onion, garlic powder, black pepper and thyme. Pour in the buttermilk and lemon juice over chicken. Refrigerate for at least 6 hours, preferably overnight.
  • In a mixing bowl, combine the crushed cornflakes, panko bread crumbs, parmesan cheese, salt, onion powder, garlic powder, parsley flakes, sweet paprika.
  • Preheat the oven to 375°F. Place a gridded rack on a baking pan and lightly spray with oil.
  • Remove the marinated chicken from the fridge then dredge each piece in the crumb mixture. Do this quickly to prevent a soggy crumb mixture.
  • Place each piece onto the rack and spray the tops of the chicken with oil.
  • Bake thoroughly until chicken is cooked through and outside is crisp and golden brown (for about 45 minutes - 1 hour).
  • Serve and enjoy.
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