Fried Chicken Legs Done My Way
Dive into comfort food bliss with "Fried Chicken Legs Done My Way," a recipe that delivers irresistibly crispy, golden-brown chicken packed with bold, Southern-inspired flavors. These succulent chicken legs are marinated in a tangy buttermilk and hot sauce blend for ultimate tenderness and a hint of heat, then coated in a seasoned flour mixture spiced with paprika, garlic, and a touch of cayenne for a perfect crunch. Fried to perfection in sizzling oil, the resulting chicken is juicy on the inside and satisfyingly crisp on the outside. Ideal for family dinners, game day feasts, or picnics, these fried chicken legs are sure to become a crowd-pleasing favorite. Ready in just 40 minutes (plus marinade time), this easy-to-follow recipe is your ticket to crispy fried chicken perfection at home!
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Ingredients
- 8 pieces chicken legs
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1.5 teaspoons salt
- 4 cups vegetable oil
Directions
Step 1
In a large bowl, combine buttermilk and hot sauce to create the marinade.
Step 2
Add the chicken legs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 3
In a separate bowl, mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt to create the breading mixture.
Step 4
Remove the chicken legs from the marinade and let any excess buttermilk drip off. Dredge each piece in the flour mixture, coating thoroughly, and shake off any excess.
Step 5
Place the coated chicken legs on a wire rack and let them rest for 10 minutes to allow the coating to adhere.
Step 6
In a large, deep skillet or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature for even frying.
Step 7
Carefully add the chicken legs to the hot oil, working in batches to avoid overcrowding. Fry for 12–15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C).
Step 8
Remove the chicken legs from the oil and place them on a paper towel-lined plate or a wire rack to drain excess oil.
Step 9
Let the chicken rest for a few minutes before serving. Enjoy your perfectly crispy fried chicken legs!
Nutrition Facts
| Serving size | (2884.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10068.5 |
| Total Fat 960.3g | 0% |
| Saturated Fat 158.6g | 0% |
| Polyunsaturated Fat 538.6g | |
| Cholesterol 960.7mg | 0% |
| Sodium 5671.3mg | 0% |
| Total Carbohydrate 222.9g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 25.0g | |
| Protein 209.7g | 0% |
| Vitamin D 253.8IU | 0% |
| Calcium 714.0mg | 0% |
| Iron 22.3mg | 0% |
| Potassium 2906.1mg | 0% |
Source of Calories