Crispy Southern Fried Chicken Legs
Get ready to savor the ultimate comfort food with these Crispy Southern Fried Chicken Legs! Marinated in tangy buttermilk for tenderness and coated in a perfectly seasoned blend of flour, cornstarch, and bold spices like paprika, cayenne, and garlic powder, these chicken legs are double-dredged for an irresistibly crunchy coating. Deep-fried to golden perfection, each bite delivers a juicy interior and a satisfying crunch that’ll rival any restaurant favorite. Whether served with classic sides like mashed potatoes and coleslaw or enjoyed on their own, this easy-to-follow recipe is your ticket to Southern-style indulgence at home. Perfect for weeknight dinners or special occasions, these fried chicken legs are a crowd-pleasing, finger-licking treat!
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Ingredients
- 8 pieces chicken legs
- 500 ml buttermilk
- 250 grams all-purpose flour
- 50 grams cornstarch
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon baking powder
- 1 liter vegetable oil
Directions
Step 1
Place the chicken legs in a large bowl and pour the buttermilk over them. Make sure all pieces are fully submerged. Cover the bowl and refrigerate for at least 1 hour or overnight for best results.
Step 2
In another large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, paprika, cayenne pepper, and baking powder. Mix well to ensure the spices are evenly distributed.
Step 3
Remove the chicken legs from the buttermilk, letting any excess buttermilk drip off. Do not discard the buttermilk yet.
Step 4
Dredge each chicken leg in the flour mixture, pressing down so the coating adheres well. Dip back into the buttermilk very briefly, then coat again in the flour mixture for a double coating, ensuring maximum crispiness.
Step 5
Heat the vegetable oil in a deep heavy-duty skillet or a Dutch oven over medium heat. The oil should reach about 175°C (350°F).
Step 6
Gently place the coated chicken legs into the hot oil, ensuring not to overcrowd the pan (fry in batches if necessary).
Step 7
Fry for about 10 minutes on the first side, then flip and continue frying for another 10 minutes or until the coating is golden brown and the internal temperature of the chicken reaches 75°C (165°F).
Step 8
Once cooked, remove the chicken from the oil and let it drain on a wire rack over paper towels.
Step 9
Serve hot with your favorite sides and enjoy the crunchy deliciousness!
Nutrition Facts
| Serving size | (2991.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10676.2 |
| Total Fat 1008.5g | 0% |
| Saturated Fat 165.9g | 0% |
| Polyunsaturated Fat 569.1g | |
| Cholesterol 963.7mg | 0% |
| Sodium 8745.6mg | 0% |
| Total Carbohydrate 268.2g | 0% |
| Dietary Fiber 9.2g | 0% |
| Total Sugars 26.1g | |
| Protein 211.1g | 0% |
| Vitamin D 268.1IU | 0% |
| Calcium 733.8mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 2880.1mg | 0% |
Source of Calories