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Crispy Pepperoni Chicken Legs Loaded With Mozzarella

Crispy Pepperoni Chicken Legs Loaded With Mozzarella

Crispy drumsticks, pepperoni crunch, and bubbly mozzarella come together fast on one pan—simple comfort food for busy nights at home.
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings:4
Course:Main Course
Cuisine:American
Calories:520
Ingredients Method Notes

Ingredients
  

  • 8 chicken legs drumsticks, about 2½–3 lbs
  • 1½ tbsp olive oil
  • 1 tsp salt plus more to taste
  • 1 tsp garlic powder
  • 1 tsp paprika smoked paprika is nice here
  • 1 tsp dried oregano or Italian seasoning
  • ½ tsp black pepper
  • ½ tsp onion powder optional
  • 1 tsp baking powder optional but helpful for crispier skin
  • 3 –4 oz pepperoni slices thin slices crisp fastest
  • 1½ –2 cups shredded mozzarella low-moisture melts best
  • ¼ cup grated Parmesan optional, adds salty finish
  • Chopped parsley or basil for serving (optional)
  • Marinara sauce for dipping or spooning on the side (optional but very good)

Method
 

  1. Preheat the oven to 425°F. Line a sheet pan with foil or parchment for easier cleanup. If you have a wire rack, set it on top—airflow helps crisp the skin.
  2. Pat the chicken dry. Don’t skip this. Dry skin crisps; damp skin steams.
  3. Mix your seasonings. In a small bowl, combine salt, garlic powder, paprika, oregano, black pepper, onion powder (if using), and baking powder (if using).
  4. Season the drumsticks. Toss chicken legs with olive oil, then rub the seasoning all over—especially around the edges and underside.
  5. Arrange on the pan. Place drumsticks spaced out so they’re not touching. Crowding traps steam and makes everything softer.
  6. Bake for 25 minutes. You should start to see the skin turning pale golden, with rendered fat collecting on the pan.
  7. Flip and bake again for 15–20 minutes. The skin should deepen to a richer golden color, and the surface should look dry and crisp rather than shiny.
  8. Check doneness. Aim for 175–185°F in the thickest part near the bone for tender drumsticks. The juices should run clear, and the skin should feel firm.
  9. Add the pepperoni. Lay pepperoni slices over the top of each drumstick. As they heat, you’ll see the edges begin to curl slightly.
  10. Top with mozzarella. Sprinkle mozzarella over and around the pepperoni so it melts into the nooks. Add Parmesan if you like a saltier finish.
  11. Broil briefly (watch closely). Broil for 2–4 minutes until the cheese is bubbling and the pepperoni looks crisp at the edges. This happens fast stay nearby.
  12. Rest, then serve. Let the chicken rest for 5 minutes so the juices settle. Finish with herbs and serve with marinara on the side if you want dipping.

Notes

  • Start with dry chicken. If the skin feels damp, it will take longer to crisp and may stay rubbery. Pat thoroughly with paper towels.
  • Use baking powder if you want extra crispness. A small amount helps the skin dry and blister slightly as it bakes. (Baking powder, not baking soda.)
  • Season evenly. Drumsticks have curves and hidden spots. Rub seasoning around the whole piece so every bite tastes seasoned, not just the top.
  • Give them space on the pan. If drumsticks touch, they steam where they meet. Space equals crisp edges.
  • Use a rack when possible. It’s not required, but airflow helps the bottoms crisp so you’re not relying on flipping alone.
  • Flip once for even color. After the first bake, flipping helps the skin brown more evenly and prevents soggy spots.
  • Cook until tender. Drumsticks are at their best when the internal temp is higher than that of chicken breast. Around 175–185°F makes them juicy and tender.
  • Add pepperoni near the end. If you add it too early, it can over-crisp and dry out. The last few minutes are enough to curl the edges and intensify the flavor.
  • Mozzarella goes on right before broiling. This keeps it melty and stretchy instead of dry. If your cheese looks watery, switch to low-moisture mozzarella next time.
  • Broil with attention. The cheese should bubble and lightly spot-brown, and pepperoni edges should look crisp. This can happen in 2 minutes, depending on your oven.
  • Rest briefly. Resting keeps the juices in the chicken instead of running out when you bite.
  • Serve with something bright. A little marinara, a squeeze of lemon on the side salad, or pickled veggies makes the whole plate feel balanced.