When you think of crispy chicken legs, the first thing that comes to mind is usually deep frying, right? But here’s the good news—you don’t need a pot of hot oil to get that irresistible crunch! These crispy salt and pepper chicken legs are baked (or made in the air fryer), giving you golden, crunchy skin on the outside while keeping the meat inside tender and juicy.
I’ve tested this recipe a few times, and let me tell you—once you try it, you won’t go back. It’s flavorful, easy, and way healthier than traditional fried chicken. Perfect for a weekend treat, movie night, or even as a meal prep idea for the week. Let’s dive into the recipe so you can whip this up at home!
Crispy Chicken Legs Without Deep Frying
Ingredients
- 4 chicken legs
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- A few slices of ginger
- Black pepper & sea salt (to taste)
- Cornstarch (just enough to coat the chicken)
Instructions
- Marinate the chicken – Clean the chicken legs and cut a few slits in them so the seasoning gets inside. In a bowl, mix light soy sauce, dark soy sauce, oyster sauce, ginger slices, black pepper, and sea salt. Rub this all over the chicken and let it marinate for at least 30 minutes (the longer, the better!).
- Coat with cornstarch – After marinating, lightly coat each chicken leg with cornstarch. Don’t overdo it—you just need a thin layer for that crispy texture.
- Bake or air fry –
- Air fryer: Cook at 175°C (350°F) for about 25 minutes, flipping halfway through.
- Oven: Bake at 180°C (360°F) for 30–35 minutes, until the skin is crispy and golden.
- Serve & enjoy – Sprinkle a little extra black pepper or chili powder on top if you like things spicy, then dig in.
- Want extra crunch? Spray a little oil on the chicken before baking.
- Love spicy food? Add chili flakes or paprika to the marinade.
- Pair it with lemon wedges or garlic dip for even more flavor.
Q&A: Crispy Chicken Legs Without Deep Frying 🍗✨
Q: Do I really need both light and dark soy sauce?
A: Yes! Light soy adds saltiness, while dark soy gives that rich color and depth of flavor.
Q: Can I marinate the chicken overnight?
A: Absolutely! Marinating overnight makes the chicken more flavorful and juicy.
Q: How do I make sure the skin turns extra crispy?
A: Pat the chicken dry before coating with cornstarch, and don’t use too much—it should be a thin, even layer.
Q: Can I use flour instead of cornstarch?
A: Cornstarch works best for crispiness, but if you don’t have it, you can mix flour with a little baking powder.
Q: What’s the best way to reheat leftovers?
A: Pop them back into the oven or air fryer at 180°C (350°F) for 5–8 minutes to bring back the crispiness.
This recipe proves you don’t need deep frying to enjoy the perfect crispy chicken legs. They’re crunchy, juicy, and packed with flavor—without leaving your kitchen smelling like a fryer.
If you’re craving comfort food that’s both delicious and easy, this is it! Trust me, once you try it, you’ll be making it on repeat.
