The Best Parmesan Crusted Chicken Legs-Gluten Free & Keto

These Parmesan Crusted Chicken Legs are quick to get in the oven and a crowd pleaser! Low carb & gluten free!

Chicken legs always seem like a solid idea when you grab a family pack at the store—budget-friendly, lots of flavor, everyone likes them… until they’ve been sitting in your fridge for three days and you’re side-eyeing them, hoping they’ll magically cook themselves. If you’ve been there (same), these Parmesan Chicken Legs are exactly what you need. No overthinking, no weird steps—just a super simple, actually-tastes-good way to get dinner on the table without losing motivation halfway through.

The real magic here is in the parmesan. It crisps up in the oven and makes this golden, savory coating that tastes like you put in way more effort than you did. And these legs go with everything. We like to serve them with Baked Asparagus Fries or Parmesan Garlic Green Beans . You can make a double batch and have leftovers for the next day’s lunch, or just serve them straight off the baking sheet. Parmesan cheese doesn’t just taste amazing—it’s also a good source of protein and calcium. Here’s a quick breakdown of its nutrition benefits if you’re curious about what else it brings to the table.

If you’re on the hunt for a keto-friendly chicken leg recipe or something that’s low in carbs but still full of flavor, these Parmesan-crusted baked chicken legs are exactly what you need. No weird specialty ingredients, no flour swaps—just simple pantry staples that come together in the best way.

Parmesan cheese does double duty here: it’s naturally low in carbs and acts as a flavorful, crispy coating that mimics breading without the need for breadcrumbs. Plus, it adds that salty, savory bite that makes each drumstick downright addictive. Pair that with Italian seasoning and a little avocado oil, and you’ve got a seriously craveable combo.

And if you’re looking for a gluten-free chicken recipe, these are a no-brainer. You still get that satisfying “breaded” texture without using any actual bread—just cheese, herbs, and spices doing all the work. They’re also kid-friendly, meal prep-friendly, and great for anyone who wants a fuss-free dinner with a little crunch. Serve them with a salad, roasted veggies, or just eat them straight off the pan—we won’t judge.

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Ingredients

• Chicken Legs

• Parmesan Cheese- You want it to be in a powdered/sandy form. See below to grate your own!

• Avocado Oil

• Garlic Salt

• Italian Seasoning

• Paprkia

• Pepper

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Directions

• Preheat the oven to 400F. Prepare a baking sheet to bake the chicken legs on. Optional: If you have a wire rack to set them on, it will help the bottom to have air flow and keep the chicken from getting soggy. I wrap my sheet pan in foil for easy clean up, and then set the wire rack on top of it. This is a great stainless sheet pan/wire rack combo.
• Pat chicken dry with a paper towel and drizzle in a small amount of avocado oil.
• Combine all other ingredients into a shallow dish.
• Roll each chicken leg in the parmesan cheese mix, pressing gently to help the breading stick.
• Put the chicken legs on the prepared pan from step 1, leave space between the legs (more than what is pictured). Bake at 400F for 45-60 minutes depending on the size of your chicken legs. You can also air fry them at 350′ for 15-20 minutes.
• They are done when the chicken reaches an internal temperature of 165F and the outside is golden and crunchy! You can use a meat thermometer to check the thickest part of the chicken leg (without touching the bone) to ensure it’s fully cooked and safe to eat

Quick Tip: Skip the Pre-Grated, Do It Yourself

Let’s take a quick detour into cheese territory. The pre grated containers are convenient, they work in a pinch, and they’re easy to toss into a cart. But if you’ve got a block of real parmesan at home (or can grab one next time you’re shopping), grating it yourself is a super simple upgrade that takes barely any effort and makes a big difference in taste.

All you need is a food processor and a few minutes. Just cut the parmesan into a few chunks—not too precise, just small enough to fit comfortably in the bowl—and pulse a handful of times until it looks how you want. Fine and fluffy? Chunky and rustic? Totally up to you. Either way, you’re about five to ten seconds away from parmesan that actually tastes like parmesan.

Why bother? Because the store-bought stuff usually has anti-caking agents like cellulose powder that keep it from sticking together, but also dull the flavor and mess with how it melts. Freshly grated parmesan melts smoother, tastes nuttier and sharper, and brings more flavor to anything you add it to—especially when the cheese is supposed to shine (looking at you, Parmesan Chicken Legs). It even looks better sprinkled over veggies, pasta, soup, you name it.

And once you’ve got a batch grated, just stash the extra in an airtight container in the fridge and you’re set for days. One small switch, way better flavor.

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The Best Parmesan Chicken Legs-Gluten Free & Keto

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These Parmesan Chicken Legs are quick to get in the oven and a crowd pleaser! Low carb & gluten free!

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 6–8 chicken legs (drumsticks), skin on
• 2–3 tbsp avocado oil
• 1/2 to 1 cup grated Parmesan cheese
• 1/2 tbsp Italian seasoning
• 1/2 tsp garlic salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup. Add a rack if you want the legs extra crispy underneath.
   
2. Pat the chicken dry with paper towels (this helps with crispiness).
   Drizzle each chicken leg with avocado oil and rub to coat evenly.
   
3. Mix all other ingredients in a shallow bowl or plate.
   
4. Roll each chicken leg in the cheese mixture, pressing gently to help it stick.
   Place on the baking rack/sheet, leaving space between the legs.
   
5. Bake for about 40–45 minutes, or until the internal temp hits 175°F (juicy and tender) and the coating is golden and crisp.
   Optional: Broil for a minute or 2 at the end if you want an extra crunch.

Notes

Parmesan needs to be in grated/sand like consistency. You can do this quickly by cubing parmesan, tossing it into a food processor and pulsing a few times until it's reached desired consistency.

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