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 664kcal

Author Imma

Ingredients

The Chicken Marinade

4-5 pounds (2-2½kg) chicken legs (about 10 legs)
1½-2 teaspoons (9-12g) salt (adjust to preference)
3-4 cloves garlic, crushed
½-1 tablespoon (15g) hot sauce
2-3 teaspoons (10-15g) Creole seasoning
4 cups (1L) buttermilk (for marinating and coating)

Seasoned Breading

3 cups (360g) all-purpose flour
1 cup (120g) cornstarch
2 teaspoons (10g) baking powder
1 tablespoon (9g) paprika
2 tablespoons (30g) garlic powder
2 tablespoons (22g) onion powder
1-1½ tablespoons (2-3g) dried herbs (thyme, oregano, parsley, etc.)
1 teaspoon (3g) cayenne pepper (adjust to taste)
1 teaspoon (3g) white pepper
1 teaspoon (6g) salt (adjust to taste)
cooking oil enough for deep frying (1½-1¾ inch in your pan or fryer)

Instructions

Place the chicken legs in a large bowl, and season with salt, crushed garlic, hot sauce, and Creole seasoning.
Pour enough of the buttermilk to cover and thoroughly coat the chicken legs. Cover the bowl with cling wrap and refrigerate for around 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. Dredge them in the breading mixture and shake off excess flour.
Dip the chicken legs in the remaining buttermilk (add fresh buttermilk as needed), and dredge them again in the flour mixture, shaking off the excess. Repeat this process if you like thicker breading.
Let the chicken legs rest for 10-15 minutes while heating the oil so the coating sticks better.
Heat oil in a deep fryer or cast-iron skillet to 375℉ (190℃). The temperature will drop once you add chicken, so you want to start higher than the recommended 325-350℉ (160-180℃).
Slowly and carefully place the chicken legs in the hot oil using tongs. Work in batches, so you avoid overcrowding the skillet.
Fry them until golden brown, turning once every 10 minutes. Chicken legs are done when no longer pink inside and the juices run clear (an instant-read thermometer will read 175℉/80℃). 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 the remaining chicken legs. Let them rest for about 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.
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 them to sit just 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