Crispy Southern Fried Chicken Legs
Elevate your fried chicken game with this irresistible recipe for **Crispy Southern Fried Chicken Legs**! Perfectly seasoned with a blend of paprika, cayenne, garlic powder, and a touch of cornstarch for extra crunch, these chicken legs are soaked in tangy buttermilk for maximum tenderness before being double-coated in a spiced flour mix. Deep-fried to a golden perfection, each bite boasts an unbeatable combination of crispy exterior and juicy, flavorful meat inside. Ready in just 35 minutes, this dish works equally well for satisfying family dinners or impressing guests at potlucks. Pair with classic Southern sides like coleslaw, cornbread, or mashed potatoes for a true comfort food feast!
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Recipe Information
Ingredients
- 8 pieces chicken legs
- 500 ml buttermilk
- 250 grams all-purpose flour
- 50 grams cornstarch
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon baking powder
- 1 liter vegetable oil
Instructions
Place the chicken legs in a large bowl and pour the buttermilk over them. Make sure all pieces are fully submerged. Cover the bowl and refrigerate for at least 1 hour or overnight for best results.
In another large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, paprika, cayenne pepper, and baking powder. Mix well to ensure the spices are evenly distributed.
Remove the chicken legs from the buttermilk, letting any excess buttermilk drip off. Do not discard the buttermilk yet.
Dredge each chicken leg in the flour mixture, pressing down so the coating adheres well. Dip back into the buttermilk very briefly, then coat again in the flour mixture for a double coating, ensuring maximum crispiness.
Heat the vegetable oil in a deep heavy-duty skillet or a Dutch oven over medium heat. The oil should reach about 175°C (350°F).
Gently place the coated chicken legs into the hot oil, ensuring not to overcrowd the pan (fry in batches if necessary).
Fry for about 10 minutes on the first side, then flip and continue frying for another 10 minutes or until the coating is golden brown and the internal temperature of the chicken reaches 75°C (165°F).
Once cooked, remove the chicken from the oil and let it drain on a wire rack over paper towels.
Serve hot with your favorite sides and enjoy the crunchy deliciousness!
Nutrition Facts
Calories |
10676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1008.5 g | 1293% | |
| Saturated Fat | 165.9 g | 830% | |
| Polyunsaturated Fat | 569.1 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 8746 mg | 380% | |
| Total Carbohydrate | 268.2 g | 98% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 26.1 g | ||
| Protein | 211.1 g | 422% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 734 mg | 56% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2880 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
