Southern Fried Legs
Sink your teeth into the ultimate comfort food with these irresistibly crispy and flavorful Southern Fried Legs! Juicy chicken drumsticks are marinated in tangy buttermilk and a kick of hot sauce, ensuring tender, flavorful meat in every bite. Coated in a perfectly seasoned flour mixture featuring a blend of paprika, cayenne, and garlic, these drumsticks are fried to golden perfection for a crunchy crust that’s bursting with Southern charm. Ideal for weeknight dinners or weekend gatherings, this crowd-pleasing recipe pairs beautifully with classic sides like creamy mashed potatoes, zesty coleslaw, or buttery cornbread. With a blend of bold spices and a flawless frying technique, these fried chicken drumsticks are sure to become a family favorite!
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 2 cups buttermilk
- 3 tablespoons hot sauce
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 cups vegetable oil (for frying)
Instructions
In a large bowl, combine the buttermilk and hot sauce.
Add the chicken drumsticks to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
In another large bowl or shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
When ready to cook, heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to maintain the oil temperature for consistent frying.
Remove the chicken drumsticks from the buttermilk mixture, allowing excess to drip off, and dredge them in the seasoned flour mixture. Press the flour firmly onto each piece to ensure a thick, even coating.
Place the coated chicken legs on a wire rack and let them rest for 10 minutes. This helps the coating adhere better during frying.
Carefully lower the chicken legs into the hot oil, cooking in batches to avoid overcrowding. Fry each batch for 8-10 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a clean wire rack or paper towels to drain any excess oil.
Serve hot, paired with your favorite sides like mashed potatoes, coleslaw, or cornbread.
Nutrition Facts
Calories |
10766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1042.9 g | 1337% | |
| Saturated Fat | 166.2 g | 831% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5072 mg | 220% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 25.9 g | ||
| Protein | 220.5 g | 441% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 732 mg | 56% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2863 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.
