Deep-Fried Chicken Legs: Recipe and Step-by-Step Instructions

DEEP FRIED CHICKEN LEGS : RECIPE AND STEP-BY-STEP INSTRUCTIONS Deep fried chicken legs are a beloved dish, offering a crispy, golden-brown exterior and juicy, flavorful meat inside. Perfect for family dinners, gatherings, or a special treat, deep-fried chicken legs are a culinary delight that satisfies all taste buds. In this guide, we will provide a detailed recipe, step-by-step instructions, and nutritional information to ensure you achieve the perfect deep-fried chicken legs every time.


Deep Fried Chicken Legs

Ingredients for Deep-Fried Chicken Legs

To begin, gather the following ingredients:

  • 8 chicken legs
  • 2 cups of buttermilk
  • 2 cups of all-purpose flour
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 tablespoon of paprika
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • Vegetable oil for frying


Nutritional Information

Here is the nutritional breakdown for one serving (one chicken leg) of deep-fried chicken legs:

  • Calories: 250
  • Total Fat: 15g
    • Saturated Fat: 3g
    • Trans Fat: 0g
  • Cholesterol: 75mg
  • Sodium: 350mg
  • Total Carbohydrates: 15g
    • Dietary Fiber: 1g
    • Sugars: 1g
  • Protein: 15g


DEEP FRIED CHICKEN LEGS   Step-by-Step Instructions

1. Prepare the Chicken Legs

Begin by rinsing the chicken legs under cold water and patting them dry with paper towels. This step ensures that the coating will adhere properly to the chicken.


In a large bowl, combine the buttermilk with 1 teaspoon of salt and 1 teaspoon of black pepper. Add the chicken legs to the bowl, ensuring they are fully submerged in the buttermilk. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This marinade helps tenderize the chicken and enhances its flavor.

3. Prepare the Flour Mixture

In another large bowl, mix the all-purpose flour with garlic powder, onion powder, paprika, cayenne pepper, and a pinch of salt and pepper. This seasoned flour mixture will create the delicious, crispy coating on the chicken.

4. Coat the Chicken Legs

DEEP FRIED CHICKEN LEGS Remove the chicken legs from the buttermilk marinade, allowing any excess buttermilk to drip off. Dredge each chicken leg in the seasoned flour mixture, ensuring it is thoroughly coated. For an extra crispy coating, you can repeat this step by dipping the chicken back into the buttermilk and then dredging it in the flour mixture again.

5. Heat the Oil

Fill a large, deep frying pan or Dutch oven with vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Use a kitchen thermometer to monitor the oil temperature, as maintaining the correct temperature is crucial for achieving perfectly fried chicken.

6. Fry the Chicken Legs

Carefully place the coated chicken legs into the hot oil, ensuring not to overcrowd the pan. Fry the chicken in batches if necessary. Fry the chicken legs for about 12-15 minutes, turning occasionally, until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).

7. Drain and Serve

Once the chicken legs are cooked, use a slotted spoon or tongs to remove them from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil. Allow the chicken to rest for a few minutes before serving.

Tips for Perfect Deep-Fried Chicken Legs

  • Maintain Oil Temperature: Consistently monitor and adjust the oil temperature to ensure even cooking and prevent burning.
  • Double Dredging: For an extra-crispy coating, consider double dredging the chicken legs.
  • Resting Time: Allow the chicken to rest after frying to let the juices redistribute and the coating to set.


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