Crispy, golden, and bursting with flavor, fried chicken legs are a timeless comfort food loved across the world. Whether served at family gatherings, picnics, or weeknight dinners, they offer juicy meat encased in a perfectly seasoned, crunchy coating. This recipe brings together classic Southern-style flavours and easy cooking techniques that guarantee finger-licking perfection every time.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken legs (drumsticks) | 6–8 pieces |
| Buttermilk | 1 cup |
| Salt | 1 tsp |
| Black pepper | 1 tsp |
| Paprika | 1 tsp |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Cayenne pepper (optional, for spice) | ½ tsp |
| All-purpose flour | 1½ cups |
| Cornstarch | ½ cup |
| Baking powder | ½ tsp |
| Cooking oil (for frying) | As needed |
Marination
In a large bowl, combine buttermilk, salt, pepper, paprika, garlic powder, and onion powder.
Add chicken legs and mix until well coated.
Cover and refrigerate for at least 4 hours, preferably overnight, for maximum tenderness and flavour.
Coating the Chicken
- In a separate bowl, whisk together flour, cornstarch, baking powder, and a pinch of seasoning.
Remove chicken from the buttermilk, letting excess drip off.
Dredge each leg in the flour mixture until well coated.
For extra crunch, dip again into buttermilk and coat once more in the flour mix (double dredge).
Frying Process
- Heat oil in a deep skillet or fryer to 170–175°C (340–350°F).
Gently place chicken legs in the hot oil without overcrowding
Fry for 12–15 minutes, turning occasionally, until golden brown and crispy.
Check internal temperature—it should reach 75°C (165°F).
Remove and place on a wire rack or paper towels to drain excess oil.
Serving Suggestions
Serve these crispy fried chicken legs with:
- Mashed potatoes and gravy
- Coleslaw or corn on the cob
- Honey mustard or spicy dipping sauce
Tips for Perfect Fried Chicken Legs
- Use buttermilk to tenderize and flavour the meat deeply.
- Cornstarch in the coating makes it extra crispy.
- Maintain consistent oil temperature for even cooking.
- Let fried chicken rest on a rack—not paper towels—to keep it crunchy.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 31 g |
| Fat | 26 g |
| Carbohydrates | 18 g |
| Fiber | 1 g |
| Sodium | 520 mg |
(Values may vary based on cooking oil and portion size.)
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) for 10–12 minutes to maintain crispiness.
Conclusion
Fried chicken legs are a delicious and satisfying meal that combines juicy tenderness with irresistible crunch. With this recipe, you can achieve restaurant-quality fried chicken right at home—crispy outside, juicy inside, and packed with flavor!
