Soy-Free Crispy Southern Fried Chicken Legs
Get ready to savor the irresistible crunch of Soy-Free Crispy Southern Fried Chicken Legs—perfectly golden, delightfully seasoned, and completely free of soy. This recipe taps into classic Southern cooking techniques, using a homemade buttermilk substitute and a custom blend of spices including paprika, garlic powder, and cayenne for a bold kick. Coated in a seasoned flour mix with cornstarch for extra crispiness, these chicken legs are fried to perfection in peanut oil, achieving a tender, juicy interior with an ultra-crackling crust. Ready in under an hour, this dish is an ideal choice for family meals, game day gatherings, or whenever you crave the authentic taste of Southern comfort food. Pair it with coleslaw, biscuits, or your favorite sides for a complete, crowd-pleasing feast.
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Recipe Information
Ingredients
- 8 pieces chicken legs
- 2 cups whole milk
- 2 tablespoons apple cider vinegar
- 2 pieces large eggs
- 3 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 tablespoon salt
- 1 tablespoon black pepper
- 0.5 cup cornstarch
- 6 cups peanut oil
Instructions
Begin by preparing a buttermilk substitute: In a large bowl, combine 2 cups of whole milk with 2 tablespoons of apple cider vinegar. Stir well and let it sit for 5 minutes until it thickens slightly.
While the buttermilk substitute is resting, in a separate bowl, crack and whisk 2 large eggs until they are fully combined.
In a large shallow dish, prepare the flour dredge by mixing together 3 cups of all-purpose flour, 1 tablespoon of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 0.5 teaspoon of cayenne pepper, 1 tablespoon of salt, 1 tablespoon of black pepper, and 0.5 cup of cornstarch.
Dip each chicken leg into the buttermilk substitute, ensuring it is fully coated, then transfer it to the egg mixture and fully coat it again.
Dredge the chicken in the seasoned flour, thoroughly covering each leg. Press the flour mixture onto the chicken to ensure it sticks, then place it on a wire rack. Repeat with all the chicken legs.
Allow the coated chicken to rest for about 10 minutes while you prepare the oil.
In a large, deep skillet or Dutch oven, pour in 6 cups of peanut oil and heat it over medium-high heat. The oil should reach 350°F (175°C) for optimal frying.
Carefully add the chicken legs to the hot oil, working in batches if necessary to avoid overcrowding.
Fry the chicken for about 12-15 minutes, turning occasionally, until the legs are golden brown and have an internal temperature of 165°F (74°C).
Remove the fried chicken from the oil and let it drain on a paper towel-lined plate or a wire rack.
Serve the Soy-Free Crispy Southern Fried Chicken Legs hot, alongside your favorite sides.
Nutrition Facts
Calories |
15721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1479.3 g | 1897% | |
| Saturated Fat | 260.0 g | 1300% | |
| Polyunsaturated Fat | 268.0 g | ||
| Cholesterol | 1338 mg | 446% | |
| Sodium | 8321 mg | 362% | |
| Total Carbohydrate | 349.9 g | 127% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 25.4 g | ||
| Protein | 236.7 g | 473% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 881 mg | 68% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 3476 mg | 74% | |
*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.
