I love chicken! I like it roasted, fried, baked, steamed, simmered in a homemade soup — you name it. Because I grew up in Russia, I always preferred the juicy dark meat (chicken legs and chicken thighs). I also love crispy chicken skin.
The key to achieving a super crispy chicken without frying it is the cooking fat that you use. I think that the pork fat is the best cooking fat for baking your chicken.
This crispiest baked chicken recipe is so good that you’ll never miss the deep-fried stuff. It’s super easy to make, too.
8 whole chicken legs
1/4 cup pork fat (I like EPIC pastured pork fat)
1 tablespoon garlic powder, or to taste
Salt and freshly-ground pepper to taste
- Pe-heat oven to 415° F.
- Generously slather chicken legs with pork fat.
- Sprinkle chicken legs with salt, pepper, and garlic powder.
- Arrange on a broiler pan to allow for some of the fat to drip when cooking. Ensure there’s plenty of space between chicken legs, so they get really crispy.
- Bake for 40-45 minutes or until the skin is really crispy.
Fry some garlic in grass-fed butter and pour over the chicken legs once they were done baking, as featured in my photo above.