Soy-Free Homemade KFC Style Chicken Leg
Get ready to indulge in the ultimate comfort food experience with this Soy-Free Homemade KFC-Style Chicken Leg recipe, perfectly crispy and packed with bold, savory flavor! This recipe recreates the iconic crunchy coating and tender, juicy chicken you'd expect from your favorite fried chicken joint—all without any soy-based ingredients, making it perfect for those with dietary restrictions. Marinated in rich buttermilk and coated in a blend of spices like paprika, garlic powder, and cayenne, each bite is seasoned to perfection. Plus, a touch of cornstarch in the flour mix ensures an ultra-crispy crust. Whether you’re serving these golden-brown chicken legs at a family dinner or a weekend picnic, they’re guaranteed to impress. Don’t forget to pair with your favorite dipping sauces or sides like coleslaw and biscuits for the ultimate feast!
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Recipe Information
Ingredients
- 8 pieces Chicken legs
- 480 ml Buttermilk
- 2 large Eggs
- 480 g All-purpose flour
- 120 g Cornstarch
- 2 tsp Baking powder
- 2 tbsp Salt
- 2 tsp Paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 2 tsp Black pepper
- 1 tsp Cayenne pepper
- 1 tsp White pepper
- 1000 ml Vegetable oil
Instructions
Rinse and pat dry the chicken legs with paper towels.
In a large bowl, whisk together the buttermilk and eggs until well combined.
Submerge the chicken legs in the buttermilk mixture, making sure each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for a deeper flavor.
In another large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and white pepper. Mix well to combine all the dry ingredients.
Remove the chicken legs from the refrigerator and let them sit at room temperature for about 20 minutes.
Heat the vegetable oil in a large, deep frying pan or a deep fryer to 175°C (350°F). Ensure there's enough oil to fully submerge the chicken legs.
Remove the chicken legs from the buttermilk mixture, allowing any excess to drip off, then dredge each leg into the seasoned flour mixture, pressing firmly so the coating adheres well, then gently shake off any excess.
Fry the chicken legs in batches, making sure not to overcrowd the pan, for about 10-12 minutes, turning occasionally, until they are golden brown and fully cooked through. The internal temperature should reach 74°C (165°F).
Remove the fried chicken legs from the oil and drain on a wire rack set over a baking sheet or on paper towels to remove excess oil.
Allow the chicken to rest for a few minutes before serving for the best texture and flavor.
Nutrition Facts
Calories |
11966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1020.3 g | 1308% | |
| Saturated Fat | 169.1 g | 846% | |
| Polyunsaturated Fat | 569.1 g | ||
| Cholesterol | 1333 mg | 444% | |
| Sodium | 16638 mg | 723% | |
| Total Carbohydrate | 521.1 g | 189% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 26.4 g | ||
| Protein | 248.8 g | 498% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 844 mg | 65% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 3438 mg | 73% | |
*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.
