Here’s a simple recipe for Fried Chicken Legs that yields crispy, juicy results:
Ingredients:
- 8 chicken legs (drumsticks)
- 1 cup buttermilk (or whole milk with a splash of lemon juice or vinegar)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil or peanut oil, for frying
Instructions:
- Marinate the chicken: In a large bowl, place the chicken legs and pour the buttermilk over them. Ensure the chicken is well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Prepare the coating: In a separate bowl, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper.
- Dredge the chicken: Remove the chicken legs from the buttermilk, allowing any excess to drip off. Dredge each leg in the flour mixture, pressing lightly to ensure a good coating. Shake off any excess flour.
- Heat the oil: In a large skillet or deep fryer, heat about 1 inch of oil over medium-high heat to 350°F (175°C). If using a deep fryer, follow the manufacturer’s instructions for preheating and frying.
- Fry the chicken: Carefully place the coated chicken legs into the hot oil. Fry in batches if necessary to avoid overcrowding the pan. Cook the chicken legs for about 10-12 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
- Drain and rest: Remove the chicken legs from the oil and place them on a paper towel-lined plate to drain excess oil. Let them rest for a few minutes before serving.
Tips:
- For extra crispiness, you can double dredge the chicken by dipping it back into the buttermilk and then into the flour mixture again.
- To keep the oil at the right temperature, use a kitchen thermometer and adjust the heat as needed to maintain 350°F (175°C).
Enjoy your delicious Fried Chicken Legs with your favorite sides or dipping sauces!