Fried chicken legs are a favorite for many because they’re crispy on the outside, juicy on the inside, and full of flavor. They’re easy to make at home and perfect for gatherings, family dinners, or just when you’re craving something comforting. With a few simple ingredients and some frying tips, you can make delicious fried chicken legs that everyone will love.
History of Fried Chicken Legs
Fried chicken has roots in many cultures, but it became a staple in American cooking thanks to Southern kitchens. Scottish immigrants brought deep-frying techniques to the U.S., while African American cooks refined the recipe and added flavorful seasonings. Fried chicken legs specifically became popular because they’re easy to handle and cook quickly, making them a convenient choice for families and picnics alike.
Why Fried Chicken Legs
Fried chicken legs are crispy, flavorful, and just the right size for a single serving. They’re popular because they’re versatile and can be seasoned in countless ways. Perfect for sharing, they’re also affordable and can be cooked in large batches, making them a go-to for family gatherings, parties, or casual dinners.
What are Fried Chicken Legs Made of?
Fried chicken legs are made with:
- Chicken Legs: Drumsticks, usually with the skin on for extra crispiness.
- Seasonings: Commonly salt, pepper, garlic powder, paprika, and cayenne.
- Buttermilk or Egg Mixture: Helps the flour stick and adds tenderness.
- Flour Coating: Typically all-purpose flour, often mixed with seasonings for extra flavor.
- Oil: For deep-frying, such as vegetable or canola oil.
What to have with Fried Chicken Legs
Fried chicken legs pair well with:
- Mashed Potatoes: Classic comfort food pairing.
- Coleslaw: Adds a fresh, tangy crunch.
- Corn on the Cob: Sweet and buttery, it complements the savory chicken.
- Biscuits or Cornbread: For a true Southern-style meal.
- Green Beans: For a lighter side.
Is Fried Chicken Legs Healthy?
Fried chicken is delicious, but it’s best enjoyed in moderation. While chicken itself is a good protein source, frying adds extra fat and calories. To make it a bit healthier, you can try using an air fryer or baking the chicken instead of deep-frying. Choosing lean oils and using minimal batter can also reduce calories slightly.
Kitchen Equipment
- Mixing Bowls: For seasoning and dredging.
- Tongs: To handle the chicken during frying.
- Deep Fryer or Large Pan: For frying.
- Thermometer: To check oil temperature.
- Cooling Rack and Baking Sheet: Let the chicken rest after frying.
Ingredients
- 8 chicken legs (drumsticks)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil, for frying
Directions:
- Prepare the Chicken: Rinse and pat dry the chicken legs. Set aside.
- Season the Chicken: In a bowl, mix salt, black pepper, garlic powder, paprika, and cayenne. Rub half of this seasoning on the chicken legs.
- Marinate in Buttermilk: Pour the buttermilk over the chicken and let it marinate for 30 minutes to an hour in the refrigerator. This makes the chicken extra tender.
- Prepare the Flour Mixture: In a separate bowl, combine the flour with the remaining seasoning.
- Dredge the Chicken: Take each marinated leg, shake off excess buttermilk, and coat it thoroughly in the seasoned flour.
- Heat the Oil: In a deep pan or fryer, heat vegetable oil to 350°F (175°C).
- Fry the Chicken: Carefully place the chicken legs in the hot oil, cooking in batches. Fry each batch for about 10-12 minutes or until golden brown and cooked through. Use a thermometer to check that the internal temperature reaches 165°F (74°C).
- Drain and Serve: Place the fried chicken on a cooling rack over a baking sheet to drain excess oil. Let rest for a few minutes before serving.
Tips
- Use a thermometer to maintain the oil temperature around 350°F (175°C) for even cooking.
- Don’t overcrowd the pan; fry in batches to keep the oil temperature steady.
- Let the chicken rest on a rack, not paper towels, to keep it crispy.
Conclusion
This fried chicken leg recipe is simple and perfect for any occasion. The crispy coating, juicy meat, and classic flavors make it a must-try dish. Serve with your favorite sides, and enjoy a homemade version of this comforting favorite.
The Best Fried Chicken Legs Recipe
Fried chicken legs are a favorite for many because they’re crispy on the outside, juicy on the inside, and full of flavor. They’re easy to make at home and perfect for gatherings, family dinners, or just when you’re craving something comforting. With a few simple ingredients and some frying tips, you can make delicious fried chicken legs that everyone will love.
- 8 chicken legs (drumsticks)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil, for frying
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Rinse and pat dry the chicken legs. Set aside.
-
In a bowl, mix salt, black pepper, garlic powder, paprika, and cayenne. Rub half of this seasoning on the chicken legs.
-
Pour the buttermilk over the chicken and let it marinate for 30 minutes to an hour in the refrigerator. This makes the chicken extra tender.
-
In a separate bowl, combine the flour with the remaining seasoning.
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Take each marinated leg, shake off excess buttermilk, and coat it thoroughly in the seasoned flour.
-
In a deep pan or fryer, heat vegetable oil to 350°F (175°C).
-
Carefully place the chicken legs in the hot oil, cooking in batches. Fry each batch for about 10-12 minutes or until golden brown and cooked through. Use a thermometer to check that the internal temperature reaches 165°F (74°C).
-
Place the fried chicken on a cooling rack over a baking sheet to drain excess oil. Let rest for a few minutes before serving.
