Soy-Free Homemade KFC Style Chicken Leg
Craving that irresistible crunch and juicy tenderness of KFC-style chicken but need a soy-free option? This Soy-Free Homemade KFC Style Chicken Leg recipe delivers all the crispy, golden goodness you love with a blend of pantry spices, a buttermilk marinade, and a perfectly seasoned flour coating. With no soy in sight, this recipe is perfect for those with dietary restrictions, while still boasting bold flavors from paprika, garlic, onion, and a hint of cayenne pepper for just the right kick. Achieve perfectly crisp chicken by double-coating and frying each leg to golden perfection, and serve them fresh for an indulgent meal that feels like homemade comfort food at its finest. Ready in under an hour (excluding marination), this homemade twist on a fast-food favorite is a must-try for family dinners, game-day snacks, or a weekend treat.
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Ingredients
- 8 pieces Chicken legs
- 480 ml Buttermilk
- 2 large Eggs
- 480 g All-purpose flour
- 120 g Cornstarch
- 2 tsp Baking powder
- 2 tbsp Salt
- 2 tsp Paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 2 tsp Black pepper
- 1 tsp Cayenne pepper
- 1 tsp White pepper
- 1000 ml Vegetable oil
Directions
Step 1
Rinse and pat dry the chicken legs with paper towels.
Step 2
In a large bowl, whisk together the buttermilk and eggs until well combined.
Step 3
Submerge the chicken legs in the buttermilk mixture, making sure each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for a deeper flavor.
Step 4
In another large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and white pepper. Mix well to combine all the dry ingredients.
Step 5
Remove the chicken legs from the refrigerator and let them sit at room temperature for about 20 minutes.
Step 6
Heat the vegetable oil in a large, deep frying pan or a deep fryer to 175°C (350°F). Ensure there's enough oil to fully submerge the chicken legs.
Step 7
Remove the chicken legs from the buttermilk mixture, allowing any excess to drip off, then dredge each leg into the seasoned flour mixture, pressing firmly so the coating adheres well, then gently shake off any excess.
Step 8
Fry the chicken legs in batches, making sure not to overcrowd the pan, for about 10-12 minutes, turning occasionally, until they are golden brown and fully cooked through. The internal temperature should reach 74°C (165°F).
Step 9
Remove the fried chicken legs from the oil and drain on a wire rack set over a baking sheet or on paper towels to remove excess oil.
Step 10
Allow the chicken to rest for a few minutes before serving for the best texture and flavor.
Nutrition Facts
| Serving size | (3411.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11966.0 |
| Total Fat 1020.3g | 0% |
| Saturated Fat 169.1g | 0% |
| Polyunsaturated Fat 569.1g | |
| Cholesterol 1333.4mg | 0% |
| Sodium 16637.9mg | 0% |
| Total Carbohydrate 521.1g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 26.4g | |
| Protein 248.8g | 0% |
| Vitamin D 339.4IU | 0% |
| Calcium 844.0mg | 0% |
| Iron 36.9mg | 0% |
| Potassium 3438.3mg | 0% |
Source of Calories