Sugar-Free Crispy Southern Fried Chicken Legs
Get ready to savor the ultimate comfort food with this Sugar-Free Crispy Southern Fried Chicken Legs recipe! Perfectly seasoned and fried to golden perfection, these chicken legs boast a thick, crunchy coating made from a flavorful blend of all-purpose flour, cornstarch, and classic Southern spices like paprika, cayenne, and garlic powder. Marinated in tangy buttermilk with a hint of hot sauce, the chicken stays juicy and tender on the inside while boasting a sugar-free, crackling crust on the outside. Ideal for family meals or gatherings, this healthier take on a Southern classic skips the added sugars without sacrificing flavor. Pair it with your favorite side dishes, and enjoy a crispy, mouthwatering feast everyone will love!
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Ingredients
- 8 pieces Chicken legs
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 1 tablespoon Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1.5 teaspoons Black pepper
- 4 cups Vegetable oil (for frying)
Directions
Step 1
In a large mixing bowl, combine buttermilk and hot sauce. Add chicken legs to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 2
In another large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Step 3
Remove the chicken legs from the buttermilk marinade and let any excess drip off.
Step 4
Dredge each chicken leg in the flour mixture, pressing the flour onto the chicken to ensure a thick and even coating. Place the coated chicken on a wire rack and let them rest for 15 minutes to allow the coating to adhere.
Step 5
Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Ensure the oil depth is about 2 inches.
Step 6
Carefully add several chicken legs to the hot oil, being mindful not to overcrowd the pan. Fry in batches if necessary.
Step 7
Fry the chicken legs for approximately 12-15 minutes or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy. Turn the chicken occasionally for even cooking.
Step 8
Remove the chicken from the oil and place on a wire rack over a baking sheet to drain excess oil. Allow the chicken to rest for a few minutes before serving.
Step 9
Serve the crispy Southern fried chicken legs hot, and enjoy!
Nutrition Facts
| Serving size | (3007.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11267.7 |
| Total Fat 1070.5g | 0% |
| Saturated Fat 174.3g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 960.7mg | 0% |
| Sodium 6865.6mg | 0% |
| Total Carbohydrate 284.2g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 25.4g | |
| Protein 211.8g | 0% |
| Vitamin D 253.8IU | 0% |
| Calcium 753.5mg | 0% |
| Iron 23.7mg | 0% |
| Potassium 3071.9mg | 0% |
Source of Calories