Simple Cha Cha Chicken
A crisp, spiced baked chicken leg recipe with a buttery seasoned coating.
Equipment
- rimmed baking sheet with rack
- Small microwave-safe bowl
- Medium Mixing Bowl
- basting brush or spoon
- Paper Towels
Ingredients
- 4-5 legs chicken legs
- 56.7 g unsalted butter about 1/2 stick
- 75.6 g all-purpose flour about 1/3 cup
- 1 Tbs chili powder 14 grams
- 1 Tbs paprika 14 grams
- 1 Tbs garlic powder 14 grams
- 1 Tbs onion powder 14 grams
- 3/4 teaspoon ground cayenne pepper 3 ml
- 1 teaspoon ground cumin 5 ml
- 2 teaspoon kosher salt 10 ml
- 1 teaspoon ground black pepper 5 ml
- 1 teaspoon brown sugar 5 ml
Instructions
- Preheat the oven to 350°F (180°C). Line a rimmed half-sheet baking pan with a wire rack and set aside.
- Remove the chicken legs from packaging and pat them dry with paper towels; set aside.
- In a small microwave-safe bowl, melt the butter until fully liquid and set aside to cool slightly.
- In a medium bowl, combine the flour, chili powder, paprika, garlic powder, onion powder, cayenne, cumin, kosher salt, black pepper, and brown sugar; mix well.
- Brush a generous coat of melted butter over each chicken leg.
- Press each buttered chicken leg into the seasoned flour mixture, coating all sides and gently pressing the coating onto the skin.
- Place the coated legs on the prepared rack with space between them for air circulation.
- Bake on the middle oven rack for 35 minutes, until the chicken is cooked through and skin is crisp.
- Remove from the oven and let rest for at least 10 minutes before serving.
Notes
- The more spice you use, the better it tastes.