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These are seriously the best fried chicken legs. Frying chicken does not have to be that complicated. I fry my chicken the old-fashioned way, in a big, Dutch oven. All you need for this recipe some chicken legs, a good breading, some old and a little patience. These come out perfectly crispy and juicy on the inside.

I don’t know why fried chicken has always kind of intimidated me. Obviously, my husband loves fried chicken. Every Sunday he wants fried chicken. I think I finally figured out which way I like it best.

I promise…it’s really not that hard. You only need to be patient and keep an eye on your grease and chicken temperature. That’s the key.

Equipment You’ll Need

The equipment I used was mainly a big Dutch oven and some tongs to fry chicken. You can use a fryer if you have one. However, I like control over the situation, so I fry everything in a Dutch oven. The essential component to a thermometer. Frying chicken that has a bone in them can be very dangerous, so you want to make sure that you’re cooking it to temperature.

Equipment You’ll Need

Chicken Legs:

I used a family pack of chicken legs. I think there were 10 in this packet. You can use however many you want.

Flour, Cornstarch and Baking Soda:

You obviously need flour for your breading. I like to use flour and cornstarch for my breading. That’s just me. I feel like it helps it get super crispy. You also need a little bit of baking powder.

Buttermilk:

You’ll need some buttermilk anywhere from 3 cups. You’ll need enough to make sure your chicken is submerged.

Eggs:

I used three eggs. I mix these with my buttermilk and the hot sauce for the dredge. This helps the breading stick to the legs.

Seasonings:

I used so many seasonings and spices. I like salt, pepper, white pepper, paprika, onion powder, garlic powder, Italian seasonings and Cajun seasonings…

Hot Sauce:

I used about a tablespoon a hot sauce. I just feel like it adds flavor to the dredge.

How to Make These Deep Fried Chicken Legs

step one:

Add your chicken legs to a large bowl Cover them with buttermilk and add about a tablespoon of hot sauce, mix well. You can soak them overnight if you’d like. However, I would say at least an hour. Store in the refrigerator.

step two:

Once you’re ready to fry your chicken, heat about a quart of oil on medium heat on your stove you wanted to reach 350 degrees.

step three:

Remove your chicken from the refrigerator and add in three beaten eggs to the dredge. Mix well. I use my hands for this. In a separate mixing bowl, add in your flower, baking powder, cornstarch, and all of your seasonings. Stir.

step four:

Pick up an individual egg and let the excess drip off. Then, dip each leg into the flour mixture only once and shake off the excess flour. Drop it into the oil and cook for at least seven to eight minutes or until internal temperature is at least 165 degrees.

step five:

Remove from oil and place on a paper towel lined plate. Repeat until all the chicken is fried. Serve and enjoy!

Fried Chicken Legs

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Prep 10

Cook 8

Total 18

Course Meat

Cuisine American, Southern

Servings 4

Equipment

Large Dutch Oven
Tongs

Food Thermometer
Large Mixing Bowl

Ingredients

1 qt Vegetable or Canola Oil

8-10 Chicken Legs
2-3 cups Buttermilk
1 tbsp Hot Sauce

3 Eggs

Breading:

2 1/2 cups Flour
1 cup Cornstarch

2 tsp Baking Powder
1 tbsp Cajun Seasoning
1 tbsp Italian Seasoning

1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Pepper

1 tbsp Paprika
2 tsp Salt
1 tbsp White Pepper

Instructions

Add your chicken legs to a large bowl Cover them with buttermilk and add about a tablespoon of hot sauce, mix well. You can soak them overnight if you'd like. However, I would say at least an hour. Store in the refrigerator.
Once you’re ready to fry your chicken, heat about a quart of oil on medium heat on your stove you wanted to reach 350 degrees.
Remove your chicken from the refrigerator and add in three beaten eggs to the dredge. Mix well. I use my hands for this. In a separate mixing bowl, add in your flower, baking powder, cornstarch, and all of your seasonings. Stir.

Pick up an individual egg and let the excess drip off. Then, dip each leg into the flour mixture only once and shake off the excess flour. Drop it into the oil and cook for at least seven to eight minutes or until internal temperature is at least 165 degrees.
Remove from oil and place on a paper towel lined plate. Repeat until all the chicken is fried. Serve and enjoy!

Notes

Getting oil to temperature:

I like to set my heat on my burner to medium, and let it heat to 350. It takes it a while to heat up, but this prevents your oil from getting too hot and burning your crust before the inside is fully cooked.

Second Batch:

I would make sure that the grease in 350 before adding in another batch of legs. The grease temperature can lower when you add in the legs, so make sure it heats back up before adding more in. Just constantly keep a watch on the temperature.

Keywords Chicken Legs, Fried Chicken