Fragrant Crispy Chicken Legs
Crispy on the outside, juicy on the inside, these Fragrant Crispy Chicken Legs are a flavor-packed delight that will elevate your fried chicken game. Marinated in a spiced buttermilk mixture infused with paprika, cayenne, and garlic for ultimate tenderness, each chicken leg is then coated in a perfectly seasoned blend of flour, cornstarch, and aromatic herbs like thyme and oregano. Fried to a golden perfection, this recipe delivers an irresistible crunch with every bite while remaining succulent and tender within. Perfect for family dinners or casual gatherings, these chicken legs are sure to become a household favorite. Pair them with creamy coleslaw or a zesty dipping sauce for a mouthwatering meal. Embrace the bold flavors and satisfying texture of this crowd-pleasing dish!
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Recipe Information
Ingredients
- 4 pieces chicken legs
- 500 ml buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 200 grams all-purpose flour
- 50 grams cornstarch
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 liter vegetable oil
Instructions
In a large bowl, combine the buttermilk, 1 teaspoon of salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Stir well to create the marinade.
Place the chicken legs into the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate deep into the meat.
In a separate large bowl, mix the flour, cornstarch, remaining 1 teaspoon of salt, dried thyme, and dried oregano. This will be the coating for the chicken.
Remove the marinated chicken legs from the buttermilk, allowing any excess liquid to drip off, and coat them thoroughly in the flour mixture. Press the coating onto each leg to ensure it adheres well.
Heat vegetable oil in a deep fryer or a large pot to 175°C (350°F). Use a thermometer to ensure accurate temperature control.
Gently place the coated chicken legs into the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
Fry the chicken legs for about 12–15 minutes, turning occasionally, until they are golden brown and crispy. Ensure the internal temperature of the chicken reaches 75°C (165°F) when measured with a meat thermometer.
Once cooked, remove the chicken legs and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
Serve the fragrant crispy chicken legs immediately, garnished with fresh herbs if desired, alongside your favorite side dishes.
Nutrition Facts
Calories |
9677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 955.8 g | 1225% | |
| Saturated Fat | 151.1 g | 756% | |
| Polyunsaturated Fat | 569.1 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 5720 mg | 249% | |
| Total Carbohydrate | 232.0 g | 84% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 26.0 g | ||
| Protein | 122.6 g | 245% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 712 mg | 55% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1975 mg | 42% | |
*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.
