Southern Fried Legs
Sink your teeth into the ultimate comfort food with these irresistibly crispy and flavorful Southern Fried Legs! Juicy chicken drumsticks are marinated in tangy buttermilk and a kick of hot sauce, ensuring tender, flavorful meat in every bite. Coated in a perfectly seasoned flour mixture featuring a blend of paprika, cayenne, and garlic, these drumsticks are fried to golden perfection for a crunchy crust that’s bursting with Southern charm. Ideal for weeknight dinners or weekend gatherings, this crowd-pleasing recipe pairs beautifully with classic sides like creamy mashed potatoes, zesty coleslaw, or buttery cornbread. With a blend of bold spices and a flawless frying technique, these fried chicken drumsticks are sure to become a family favorite!
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Ingredients
- 8 pieces chicken drumsticks
- 2 cups buttermilk
- 3 tablespoons hot sauce
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 cups vegetable oil (for frying)
Directions
Step 1
In a large bowl, combine the buttermilk and hot sauce.
Step 2
Add the chicken drumsticks to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Step 3
In another large bowl or shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Step 4
When ready to cook, heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to maintain the oil temperature for consistent frying.
Step 5
Remove the chicken drumsticks from the buttermilk mixture, allowing excess to drip off, and dredge them in the seasoned flour mixture. Press the flour firmly onto each piece to ensure a thick, even coating.
Step 6
Place the coated chicken legs on a wire rack and let them rest for 10 minutes. This helps the coating adhere better during frying.
Step 7
Carefully lower the chicken legs into the hot oil, cooking in batches to avoid overcrowding. Fry each batch for 8-10 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Step 8
Transfer the fried chicken to a clean wire rack or paper towels to drain any excess oil.
Step 9
Serve hot, paired with your favorite sides like mashed potatoes, coleslaw, or cornbread.
Nutrition Facts
| Serving size | (2540.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10697.5 |
| Total Fat 1038.9g | 0% |
| Saturated Fat 165.7g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 797.7mg | 0% |
| Sodium 5703.6mg | 0% |
| Total Carbohydrate 215.0g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 24.9g | |
| Protein 219.6g | 0% |
| Vitamin D 253.8IU | 0% |
| Calcium 714.4mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 2872.8mg | 0% |
Source of Calories