Deep Fried Chicken Legs

These are an all-time favorite, and for good reason! Their juicy interior, made even more soul-satisfying with the tasty, crispy breading, is finger-licking good. And they come together quickly and easily!

Course dinner, Main Course

Cuisine American, Southern

Prep Time 20

Cook Time 20

Marinating Time 4

Total Time 4 40

Servings

Calories 757kcal

Author Imma

Ingredients

4-5 pounds chicken legs (about 10 legs)
1½-2 teaspoons salt (adjust to preference)
½-1 tablespoon hot sauce
3-4 cloves garlic, crushed
2-3 teaspoons Creole seasoning
4 cups buttermilk (for marinating and coating)

Coating

3 cups all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
1 tablespoon paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1-1½ tablespoons dried herbs (thyme, oregano, parsley, etc.)
1 teaspoon cayenne pepper (adjust to tastes)
1 teaspoon white pepper
1 teaspoon salt (adjust to taste)
cooking oil enough for deep frying (1½-1¾ inch in your pan or fryer)

Instructions

Prep Chicken

Place the chicken legs in a large bowl. Then, season with salt, crushed garlic, hot sauce, and Creole seasoning.
Pour some buttermilk over the seasoned chicken and thoroughly coat the chicken legs. Cover the bowl with cling wrap and refrigerate for at least 4 hours (or overnight).
Whisk the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, herbs, cayenne pepper, white pepper, and salt in a large bowl.
Remove the marinated chicken legs from the buttermilk and let them drain. Then, dredge them in the flour mixture, shaking off excess flour.
Double dip the chicken legs in the remaining buttermilk (add fresh buttermilk as needed), and dredge them again in the flour mixture - shake off excess flour. Let the chicken legs rest for 10-15 minutes while heating the oil so the coating sticks better.

Fry the Chicken Legs

Heat oil in a deep fryer or cast iron skillet to 375℉/190℃. The temperature will drop once you add chicken.
Slowly and carefully place the chicken legs in the hot oil using tongs. Work in batches, so you avoid overcrowding the skillet.
Fry the chicken legs until golden brown, turning once every 10-15 minutes (depending on the chicken legs' size). Chicken legs are done when no longer pink inside and the juices run clear (an instant-read thermometer will read 165℉/75℃). You may also do a test by piercing a chicken leg with a fork.
Drain the chicken legs on paper towels and then transfer them to a wire rack.
Repeat with remaining chicken legs. Let them cool for at least 10 minutes before serving.

Notes

Let the breaded chicken legs rest before frying. That allows the breading to crust and the chicken to cook evenly.
When frying, check your oil's temperature. Because if it's too hot, the outside will burn, and if it's not hot enough, they'll get soggy and greasy.
Move your fried chicken from the paper towel to the rack as quickly as possible so it doesn't stick and start to steam.
Fry chicken in a neutral-flavored oil (not olive oil) that can handle high temperatures (canola, vegetable, and peanut oil work).
Don't overcrowd your pan with chicken legs because it lowers the oil's temperature and slows the cooking time (soggy chicken isn't good). Do it in small batches instead.
A cast-iron pan is excellent for perfectly cooked fried chicken legs because it holds the temperature better and heats evenly, resulting in perfectly cooked chicken.
Rather than deep frying or submerging your chicken legs entirely into the pan or deep fryer, only ¾ of the chicken legs should be covered in hot oil. The weight of the chicken legs will cause it to sit just almost above the oil's surface, creating a crispy crust without burning.
Don't let anything fried sit on a paper towel too long because it'll start to steam, making soggy chicken that sticks to the paper towel. Instead, drain your chicken using a wire rack over a baking sheet, and keep them in a warm oven while you finish frying the rest.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition