Why You’ll Love This Recipe
Fried Chicken Legs combine all the best elements of fried chicken: crispy, seasoned coating and tender, juicy meat. The breading is crunchy and flavorful, while the meat remains moist and juicy on the inside. The combination of spices and seasonings adds a wonderful depth of flavor to each bite. Plus, it’s a simple and satisfying dish that’s perfect for feeding a crowd. Whether you’re cooking for family, friends, or just treating yourself, these fried chicken legs are bound to become a favorite.
Ingredients
For the fried chicken:
- 8 chicken drumsticks (legs), skin-on
- 1 1/2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 large eggs
- 1/2 cup buttermilk (or regular milk with 1 tablespoon vinegar added)
- Vegetable oil (for frying)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Chicken:
- Dry the chicken: Pat the chicken legs dry with paper towels to remove excess moisture. This will help the breading stick better.
- Season the flour: In a shallow dish or large bowl, combine the flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper (if using). Stir to combine.
- Prepare the wet mixture: In a separate shallow bowl, whisk together the eggs and buttermilk until smooth and fully combined.
- Bread the chicken: Dip each chicken leg into the egg mixture, allowing any excess liquid to drip off. Then coat the chicken in the seasoned flour mixture, pressing gently to ensure an even coat. Dip it back in the egg mixture and coat again with the flour mixture for an extra crispy crust.
- Let the breaded chicken rest: Once all the chicken legs are breaded, let them rest for about 10 minutes to allow the coating to set.
Fry the Chicken:
- Heat the oil: Pour enough vegetable oil into a large skillet or deep frying pan to cover the chicken about halfway. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of flour into it — if it sizzles, the oil is ready.
- Fry the chicken: Carefully add the chicken legs to the hot oil, making sure not to overcrowd the pan. Fry the chicken for about 10-12 minutes on each side, or until the coating is golden brown and crispy. Use tongs to flip the chicken halfway through the cooking time. The internal temperature of the chicken should reach 165°F (74°C) when checked with a meat thermometer.
- Drain and rest: Once the chicken is cooked, transfer the legs to a paper towel-lined plate to drain excess oil. Let the chicken rest for a few minutes before serving.
Serve:
- Serve hot: Serve the fried chicken legs while they’re hot, and enjoy them with your favorite sides such as mashed potatoes, coleslaw, or cornbread.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
Variations
- Spicy Fried Chicken Legs: Add more cayenne pepper or a dash of hot sauce to the wet mixture for a spicier version.
- Herb-Infused Breading: Add dried herbs like thyme, rosemary, or oregano to the flour mixture for a more aromatic flavor.
- Crispy Oven-Fried Chicken: For a healthier version, bake the breaded chicken legs at 400°F (200°C) for 35-40 minutes, flipping halfway through.
Storage/Reheating
- Storage: Leftover fried chicken legs can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the chicken legs on a wire rack over a baking sheet and heat in the oven at 350°F (175°C) for about 10-15 minutes to get the coating crispy again. You can also reheat individual pieces in the microwave, but the crust won’t be as crispy.
FAQs
1. Can I use skinless chicken legs?
While skinless chicken legs can be used, the skin helps create that signature crispy texture. For the best results, stick with skin-on chicken legs.
2. Can I make fried chicken legs ahead of time?
While fried chicken is best served fresh, you can bread the chicken legs ahead of time and refrigerate them for up to 24 hours before frying. This will help the breading set and enhance the crispiness.
3. Can I use a deep fryer?
Yes, you can use a deep fryer to fry the chicken legs. Heat the oil to 350°F (175°C) and cook the chicken for about 10-12 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
4. How can I make the fried chicken more crispy?
For extra crispy fried chicken, try double-dipping the chicken in the egg and flour mixture, and let the breaded chicken rest for 10 minutes before frying. This will give the coating extra thickness.
5. Can I make this recipe gluten-free?
Yes, you can use gluten-free flour and breadcrumbs to make this dish gluten-free. The texture may vary slightly, but it will still be delicious.
6. How do I prevent the breading from falling off during frying?
Make sure the oil is hot enough before adding the chicken. The breading should set quickly in hot oil, forming a crisp layer. Also, don’t overcrowd the pan, as it can cause the temperature to drop and make the breading soggy.
7. Can I use frozen chicken legs?
Yes, you can use frozen chicken legs, but make sure to thaw them completely before breading and frying. Cooking frozen chicken legs directly may cause the breading to fall off.
8. How can I make the fried chicken legs spicy?
Add more cayenne pepper or paprika to the breading mix, or drizzle hot sauce over the chicken after frying for added heat.
9. Can I make this recipe in an air fryer?
Yes, you can make fried chicken legs in an air fryer. Preheat the air fryer to 375°F (190°C) and cook the chicken legs for about 20-25 minutes, flipping halfway through.
10. Can I use boneless chicken legs?
While boneless chicken legs are not traditional for this recipe, you can use boneless thighs or tenders. Just adjust the cooking time, as boneless pieces cook faster.
Conclusion
Fried Chicken Legs are the ultimate comfort food: crispy, flavorful, and satisfying. The combination of seasoned breading and tender, juicy meat makes for a meal that’s sure to please. Whether you’re cooking for a family dinner, a party, or simply craving a delicious homemade meal, these fried chicken legs are a guaranteed hit. With a little patience and the right techniques, you’ll be able to enjoy crispy fried chicken with a perfectly seasoned coating every time!
PrintChicken Fried Steak
Fried Chicken Legs are a Southern classic that combines crispy breading with juicy meat for a comforting meal. Perfect for family dinners or special occasions, these golden, fried drumsticks are flavorful and indulgent.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: undefined
- Category: Main Dish
- Method: Frying
- Cuisine: Southern
Ingredients
- For the fried chicken:
8 chicken drumsticks (legs), skin-on
1 1/2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for heat)
2 large eggs
1/2 cup buttermilk (or regular milk with 1 tablespoon vinegar added)
Vegetable oil (for frying)
For the gravy:
1/4 cup all-purpose flour (for gravy)
2 cups whole milk (or heavy cream for a richer gravy)
Salt and pepper, to taste
1/4 teaspoon garlic powder (optional)
1/4 teaspoon crushed red pepper flakes (optional for some heat)
Instructions
Dry the chicken: Pat the chicken legs dry with paper towels to remove excess moisture. This will help the breading stick better.
- Season the flour: In a shallow dish or large bowl, combine the flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper (if using). Stir to combine.
- Prepare the wet mixture: In a separate shallow bowl, whisk together the eggs and buttermilk until smooth and fully combined.
- Bread the chicken: Dip each chicken leg into the egg mixture, allowing any excess liquid to drip off. Then coat the chicken in the seasoned flour mixture, pressing gently to ensure an even coat. Dip it back in the egg mixture and coat again with the flour mixture for an extra crispy crust.
- Let the breaded chicken rest: Once all the chicken legs are breaded, let them rest for about 10 minutes to allow the coating to set.
- Heat the oil: Pour enough vegetable oil into a large skillet or deep frying pan to cover the chicken about halfway. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of flour into it — if it sizzles, the oil is ready.
- Fry the chicken: Carefully add the chicken legs to the hot oil, making sure not to overcrowd the pan. Fry the chicken for about 10-12 minutes on each side, or until the coating is golden brown and crispy. Use tongs to flip the chicken halfway through the cooking time. The internal temperature of the chicken should reach 165°F (74°C) when checked with a meat thermometer.
- Drain and rest: Once the chicken is cooked, transfer the legs to a paper towel-lined plate to drain excess oil. Let the chicken rest for a few minutes before serving.
- Serve hot: Serve the fried chicken legs while they’re hot, and enjoy them with your favorite sides such as mashed potatoes, coleslaw, or cornbread.
Notes
- Spicy Fried Chicken Legs: Add more cayenne pepper or a dash of hot sauce to the wet mixture for a spicier version.
- Herb-Infused Breading: Add dried herbs like thyme, rosemary, or oregano to the flour mixture for a more aromatic flavor.
- Crispy Oven-Fried Chicken: For a healthier version, bake the breaded chicken legs at 400°F (200°C) for 35-40 minutes, flipping halfway through.
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 0g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg
