Deep Fried Chicken Legs are an all-time favorite, and for good reason! Their juicy interior, made even more soul-satisfying with the tasty, crispy breading, is finger-licking good. And they come together quickly and easily!
About a week ago, I found myself in a bit of a bind. It was my son’s football team party, and showing up empty-handed was unthinkable. I needed something fast, delicious, and satisfying for a bunch of hungry teenagers.
These deep-fried chicken legs were a lifesaver! They’re easy, affordable, and downright irresistible. They flew off the table in no time, and I regretted not making more. Their crispy skin and juicy, fall-off-the-bone meat made them a guaranteed crowd-pleaser!
The Best Oil for Deep Fried Chicken
Choosing the right oil to fry chicken livers can feel daunting because of all that’s available. But two things are worth considering—flavor and smoke point (the temperature the oil begins to smoke and become bitter). And a neutral flavor won’t overpower the chicken.
Generally, vegetable oil works because its high smoke points and neutral flavors let your seasonings shine. Peanut oil is also great if you’re not allergic and love the pleasantly nutty taste. Safflower or canola oil seems to be a healthier choice because of their higher smoke point (450°F/232℃) and lower saturated fat.
Recipe Ingredients
- Chicken Legs – If you want juicy, fall-off-the-bone chicken, the legs and thighs are where it’s at.
- Marinade – Buttermilk, hot sauce, garlic, Creole seasoning, and salt deliver a marinade that won’t let you down!
- Seasonings -Paprika, garlic powder, onion powder, cayenne pepper, white pepper salt, and dried herbs (thyme, oregano, parsley, etc.)
- Breading – The seasoned flour, cornstarch, and baking powder provide an incredible crunch. Cornstarch and baking powder also make the coating extra crisp with a lighter texture.
How to Deep Fry Chicken Legs
Prepare Chicken
- Prep Chicken – Place the chicken legs in a large bowl, and season it with salt, garlic, hot sauce, and Creole seasoning.
- Marinate – Pour some buttermilk over the seasoned chicken and mix until all the chicken legs are well coated. Cover the bowl with plastic wrap and keep it in the fridge for at least four hours (or overnight). (Photos 1-2)
- Breading – In a large bowl, whisk the flour, cornstarch, baking powder, paprika, garlic and onion powder, seasonings, and salt. (Photo 3)
- Coat – Remove the chicken legs from the buttermilk marinade. Let the excess drain, then dredge it in the flour mixture, shaking off the excess. Double dip the chicken legs in the remaining buttermilk (add fresh buttermilk as needed. Follow with the flour mixture, shaking off the excess. (Photo 4)
- Rest – Let the chicken legs rest for 10-15 minutes while heating the oil. That helps the breading stick better.
Fry Your Chicken Legs
- Preheat oil in your deep fryer or deep cast iron skillet to 375℉/190℃. It sounds hot, but the temperature will drop once you add chicken.
- Fry – Slowly and carefully place the chicken legs in the hot oil with tongs. Work in batches, so you avoid overcrowding your skillet. Fry the chicken legs until golden, turning once every 10-15 minutes, depending on the legs’ size. Chicken legs are good to go when they’re no longer pink inside and their juices run clear (internal temperature 165℉/75℃). (Photos 5-6)
- Drain the chicken legs and put them on paper towels. As soon as the oil drains off, transfer them to a wire rack. Repeat with the remaining chicken legs. (You can keep the rack of fried chicken legs in a 200℉/90℃ oven to keep them warm while frying the rest.
- Serve – Let them cool for at least 10 minutes before serving.
Recipe Variations
- Meat Swap: You can use whatever cut of meat you like for this recipe. Chicken thighs or wings work. And pork chops love this recipe.
- Make it Spicy: Double up on the cayenne, red pepper, and hot sauce in the marinade if you’re a hothead. ❤️🔥
- Go Chinese: Soy sauce, sesame oil, and ginger added to the marinade make super tasty fried chicken legs.
- Honey Stung: Add some sweetness to your chicken with a popular Caribbean fried chicken. Just mix ½ cup of honey and two tablespoons of raspberry or cider vinegar and then add it to your marinade. But adjust the temperatures when frying, as the honey can make the chicken brown faster.
- Air Fryer Chicken Legs: Make this ideal comfort food almost healthy by spritzing the air fryer basket and the chicken legs with cooking oil. Preheat your air fryer to moderately hot (375℉/190℃) and arrange the breaded chicken legs in the basket in a single layer. Cook the chicken legs for about 20 minutes.
Tips and Tricks
- Let the breaded chicken legs rest before frying. That allows the breading to crust and the chicken to cook evenly.
- When frying, check your oil’s temperature. Because if it’s too hot, the outside will burn, and if it’s not hot enough, they’ll get soggy and greasy.
- Move your fried chicken from the paper towel to the rack as quickly as possible so it doesn’t stick and start to steam.
Make-Ahead Instructions
This is a great recipe to make ahead. Marinate and bread your chicken legs, then refrigerate in an airtight container or ziplock bag for a day or two. You could also freeze them for a month or two at this point.
If frozen, thaw the chicken overnight in the fridge. When ready to heat up the oil, bring the chicken to room temperature for up to 30 minutes (not much longer for food safety). Fry them up per the recipe instructions.
Or you can marinate your chicken in the buttermilk mixture for up to 24 hours (you don’t want it too marinated). And make sure the marinade completely covers the chicken.
Serving and Storage Instructions
Deep-fried chicken is best served hot and fresh while still good and crispy. Try it with smoked baked potatoes for a delicious twist.
I doubt you’ll have leftovers, but you can refrigerate them in an airtight container or bag for 3-4 days or freeze them for 3-4 months.
When ready to serve, reheat chicken legs in a hot oven for about 15 minutes.
FAQs
Cook time varies according to the chicken pieces’ size and oil temperature. On average, chicken legs take 12-15 minutes to cook through in 350℉/177℃ oil. Just make sure your instant-read thermometer reads 165℉/75℃.
I do. Crispy chicken skin is the best part of fried chicken.😋 That said, go for it if you feel like removing it. The breading will keep it moist.
It’s not necessary. However, if you’re afraid they won’t cook through before getting too brown on the outside, you can steam them before breading them. I prefer not to boil meat unnecessarily to keep the flavor intense.
What to Serve With Deep Fried Chicken Legs
Deep-fried chicken legs are delicious and versatile, served with many side dishes. A family favorite is sweet and savory fried chicken and waffles. Garlic mashed potatoes, easy coleslaw, and buttermilk biscuits will never steer you wrong for lunch or dinner ideas.
More Tasty Fried Chicken Recipes to Try
Conclusion
Deep-fried chicken legs in a well-seasoned breading are pure soul food. Are you looking for more comfort food recipes? Then sign up for my newsletter for the win! 😍
Watch How to Make It
[adthrive-in-post-video-player video-id=”QXe6zYRM” upload-date=”2023-08-30T16:54:47.000Z” name=”DEEP FRIED CHICKEN LEGS.mp4″ description=”Deep-fried chicken legs are soul-satisfying goodness with a crispy outside and tender, juicy inside! ” player-type=”collapse” override-embed=”false”]
Deep Fried Chicken Legs
Ingredients
- 4-5 pounds chicken legs (about 10 legs)
- 1½-2 teaspoons salt (adjust to preference)
- ½-1 tablespoon hot sauce
- 3-4 cloves garlic, crushed
- 2-3 teaspoons Creole seasoning
- 4 cups buttermilk (for marinating and coating)
Coating
- 3 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1-1½ tablespoons dried herbs (thyme, oregano, parsley, etc.)
- 1 teaspoon cayenne pepper (adjust to tastes)
- 1 teaspoon white pepper
- 1 teaspoon salt (adjust to taste)
- cooking oil enough for deep frying (1½-1¾ inch in your pan or fryer)
Instructions
Prep Chicken
- Place the chicken legs in a large bowl. Then, season with salt, crushed garlic, hot sauce, and Creole seasoning.
- Pour some buttermilk over the seasoned chicken and thoroughly coat the chicken legs. Cover the bowl with cling wrap and refrigerate for at least 4 hours (or overnight).
- Whisk the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, herbs, cayenne pepper, white pepper, and salt in a large bowl.
- Remove the marinated chicken legs from the buttermilk and let them drain. Then, dredge them in the flour mixture, shaking off excess flour.
- Double dip the chicken legs in the remaining buttermilk (add fresh buttermilk as needed), and dredge them again in the flour mixture – shake off excess flour. Let the chicken legs rest for 10-15 minutes while heating the oil so the coating sticks better.
Fry the Chicken Legs
- Heat oil in a deep fryer or cast iron skillet to 375℉/190℃. The temperature will drop once you add chicken.
- Slowly and carefully place the chicken legs in the hot oil using tongs. Work in batches, so you avoid overcrowding the skillet.
- Fry the chicken legs until golden brown, turning once every 10-15 minutes (depending on the chicken legs' size). Chicken legs are done when no longer pink inside and the juices run clear (an instant-read thermometer will read 165℉/75℃). You may also do a test by piercing a chicken leg with a fork.
- Drain the chicken legs on paper towels and then transfer them to a wire rack.
- Repeat with remaining chicken legs. Let them cool for at least 10 minutes before serving.
Tips & Notes:
- Let the breaded chicken legs rest before frying. That allows the breading to crust and the chicken to cook evenly.
- When frying, check your oil’s temperature. Because if it’s too hot, the outside will burn, and if it’s not hot enough, they’ll get soggy and greasy.
- Move your fried chicken from the paper towel to the rack as quickly as possible so it doesn’t stick and start to steam.
- Fry chicken in a neutral-flavored oil (not olive oil) that can handle high temperatures (canola, vegetable, and peanut oil work).
- Don’t overcrowd your pan with chicken legs because it lowers the oil’s temperature and slows the cooking time (soggy chicken isn’t good). Do it in small batches instead.
- A cast-iron pan is excellent for perfectly cooked fried chicken legs because it holds the temperature better and heats evenly, resulting in perfectly cooked chicken.
- Rather than deep frying or submerging your chicken legs entirely into the pan or deep fryer, only ¾ of the chicken legs should be covered in hot oil. The weight of the chicken legs will cause it to sit just almost above the oil’s surface, creating a crispy crust without burning.
- Don’t let anything fried sit on a paper towel too long because it’ll start to steam, making soggy chicken that sticks to the paper towel. Instead, drain your chicken using a wire rack over a baking sheet, and keep them in a warm oven while you finish frying the rest.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Glen says
OMG, these look awesome. Can’t wait to try them!
ImmaculateBites says
Hi Glen,
I’m so thrilled to hear you’re excited about the recipe! Trust me, your taste buds are in for a real treat. There’s nothing like the joy of creating something delicious in your own kitchen, right? ✨
Don’t forget to snap some pics when you make it—I’d love to see your culinary masterpiece. And if you have any tweaks or tips after you’ve tried it, I’m all ears. Happy cooking and even happier eating! ️