I don’t know about y’all, but when I cook chicken with the skin on, crispy skin is a must! Why you may ask? Because crispy skin > soggy skin. I had gone to the farmer’s market in Austin a couple of weeks back and remembered that I had purchased some chicken legs. I decided to cook them up for dinner and, let me tell you, that skin came out CRISPY!
I used my cast iron pan to sear up these babies because it is THE BEST, in my opinion, for searing protein! I am OBSESSED with my cast iron pans. It just does such a great job at rendering the fat to get that crispy skin! Another bonus is that I can just transfer the entire pan from the stove top to the oven.
Today, I’ll be sharing with y’all my recipe for crispy chicken legs. I decided to pair these chicken legs with a side salad and homemade coleslaw using Primal Kitchen mayo. It’s really easy and super delicious!
- 4 chicken legs
- Himalayan salt, to taste
- Black pepper, to taste
- Sprinkle of paprika, optional (mainly to get some color on the skin)
1. Preheat oven to 450 degrees and heat cast iron pan on stove top on medium heat.
2. Once the pan is heated, pat the chicken legs dry with a paper towel and season with Himalayan salt, black pepper, and paprika (I use a little paprika mainly to get some color on the skin).
3. Place the chicken legs skin side down in the pan and let them sear for about 5 minutes or so.
4. Transfer to the oven (still skin side down) and let bake for 10 minutes.
5. After the 10 minutes are over, remove pan from the oven and flip the chicken legs. Place back in the oven for about 15-20 minutes.
6. Remove from oven and let sit for 5 minutes.
Note: Cook time will vary depending on your oven.