Soy-Free Crispy Southern Fried Chicken Legs

Delight in the irresistible crunch of these Soy-Free Crispy Southern Fried Chicken Legs, a classic comfort food reimagined for those with soy sensitivities. This recipe features juicy chicken legs coated in a perfectly seasoned flour mixture, infused with bold flavors like paprika, garlic, and cayenne pepper. A homemade buttermilk substitute with whole milk and apple cider vinegar ensures tender, flavorful meat without the need for soy-based ingredients. The secret to the ultimate crisp lies in the cornstarch-enhanced dredge and frying the chicken to golden perfection in peanut oil. Ready in just 45 minutes, this dish is a mouthwatering option for family dinners, game-day gatherings, or any occasion that calls for soul-satisfying fried chicken. Serve it fresh and hot, with classic southern sides like coleslaw or cornbread, for an unforgettable meal that everyone will love.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 pieces chicken legs
• 2 cups whole milk
• 2 tablespoons apple cider vinegar
• 2 pieces large eggs
• 3 cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 0.5 teaspoon cayenne pepper
• 1 tablespoon salt
• 1 tablespoon black pepper
• 0.5 cup cornstarch
• 6 cups peanut oil

Directions

Step 1

Begin by preparing a buttermilk substitute: In a large bowl, combine 2 cups of whole milk with 2 tablespoons of apple cider vinegar. Stir well and let it sit for 5 minutes until it thickens slightly.

Step 2

While the buttermilk substitute is resting, in a separate bowl, crack and whisk 2 large eggs until they are fully combined.

Step 3

In a large shallow dish, prepare the flour dredge by mixing together 3 cups of all-purpose flour, 1 tablespoon of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 0.5 teaspoon of cayenne pepper, 1 tablespoon of salt, 1 tablespoon of black pepper, and 0.5 cup of cornstarch.

Step 4

Dip each chicken leg into the buttermilk substitute, ensuring it is fully coated, then transfer it to the egg mixture and fully coat it again.

Step 5

Dredge the chicken in the seasoned flour, thoroughly covering each leg. Press the flour mixture onto the chicken to ensure it sticks, then place it on a wire rack. Repeat with all the chicken legs.

Step 6

Allow the coated chicken to rest for about 10 minutes while you prepare the oil.

Step 7

In a large, deep skillet or Dutch oven, pour in 6 cups of peanut oil and heat it over medium-high heat. The oil should reach 350°F (175°C) for optimal frying.

Step 8

Carefully add the chicken legs to the hot oil, working in batches if necessary to avoid overcrowding.

Step 9

Fry the chicken for about 12-15 minutes, turning occasionally, until the legs are golden brown and have an internal temperature of 165°F (74°C).

Step 10

Remove the fried chicken from the oil and let it drain on a paper towel-lined plate or a wire rack.

Step 11

Serve the Soy-Free Crispy Southern Fried Chicken Legs hot, alongside your favorite sides.

Nutrition Facts

Serving size	(3602.9g)

Amount per serving	% Daily Value*
Calories	15720.8

Total Fat 1479.3g	0%
Saturated Fat 260.0g	0%
Polyunsaturated Fat 268.0g
Cholesterol 1337.5mg	0%
Sodium 8320.7mg	0%
Total Carbohydrate 349.9g	0%
Dietary Fiber 16.4g	0%
Total Sugars 25.4g
Protein 236.7g	0%

Vitamin D 294.7IU	0%
Calcium 881.4mg	0%
Iron 32.4mg	0%
Potassium 3475.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.0%

Protein: 6.0%

Carbs: 8.9%