Oven-Fried Chicken

• 5–6 chicken legs, each split at the joint into two pieces, around 3 lbs (1.4 kg)
• 1/2 tsp fine salt, heaping
• 3 tbsp olive oil
• 1/4 cup (30 g) flour
• 1/4 cup (35 g) fine cornmeal
• 1 1/4 tsp fine salt
• 1 1/4 tsp black pepper
• 2 tsp paprika
• 1 1/4 tsp dried oregano
• 1 1/4 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp cayenne
• 1/2 tsp chili flakes, heaping

Instructions

1. 1

   Pat the chicken dry with paper towels. Rub oil all over the chicken and season with salt. Set up wire racks on top of foil-covered baking sheets.

2. 2

   Mix all of the dry rub ingredients together. I like doing so in a large resealable bag. Add the chicken and toss to coat each piece with the rub. Place the chicken pieces on top of the prepared wire racks. Refrigerate, uncovered, for 1–6 hours. This will crisp up the skin even more.

3. 3

   When ready to cook, preheat the oven to 425°F (220°C). Bake for about 45 minutes until the skin is golden, crisp, and the chicken is cooked through. You can also broil your chicken, watching very closely, for just 2–4 minutes for added colour and crispiness. Enjoy!