01 -
Place chicken legs in a large bowl and cover with buttermilk. Refrigerate and marinate for at least 30 minutes to retain moisture and enhance tenderness.
02 -
Combine flour, seasoned salt, salt, black pepper, paprika, garlic powder, and Parmesan cheese in a large bowl or resealable bag. Mix thoroughly until well blended.
03 -
Preheat oven to 400°F (204°C) for a hot environment that promotes a crunchy coating.
04 -
Remove chicken from buttermilk, allowing excess to drip off. Place pieces in flour mixture and toss or shake until evenly coated on all sides.
05 -
Line a baking sheet with aluminum foil or parchment paper. Spray generously with cooking oil spray or brush with oil to prevent sticking and encourage browning.
06 -
Place coated chicken legs in a single layer on the prepared baking sheet. Bake for 30 minutes on the middle rack.
07 -
Using tongs, carefully flip each chicken leg to ensure even browning. Continue baking for an additional 30 minutes, or until the coating is golden and the internal temperature reaches 165°F (74°C).
08 -
Remove from oven and let chicken rest for 5 minutes before serving. This helps maintain juiciness and allows flavors to meld.