Sugar-Free Crispy Southern Fried Chicken Legs
Satisfy your comfort food cravings with this irresistible recipe for Sugar-Free Crispy Southern Fried Chicken Legs! Marinated in a flavorful buttermilk and hot sauce blend, these chicken legs are coated in a perfectly seasoned flour mix featuring paprika, garlic powder, and cayenne for just the right kick. The secret to their signature crunch lies in adding cornstarch to the coating, ensuring a delicately crispy exterior while the inside stays juicy and tender. Deep-fried to golden perfection and free from added sugar, this guilt-free twist on a Southern classic is perfect for family dinners, gatherings, or any time you’re in the mood for something irresistibly crispy and savory. Serve these crowd-pleasers fresh from the wire rack with your favorite sides, and enjoy the ultimate Southern comfort food experience!
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Recipe Information
Ingredients
- 8 pieces Chicken legs
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 1 tablespoon Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1.5 teaspoons Black pepper
- 4 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine buttermilk and hot sauce. Add chicken legs to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
In another large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Remove the chicken legs from the buttermilk marinade and let any excess drip off.
Dredge each chicken leg in the flour mixture, pressing the flour onto the chicken to ensure a thick and even coating. Place the coated chicken on a wire rack and let them rest for 15 minutes to allow the coating to adhere.
Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Ensure the oil depth is about 2 inches.
Carefully add several chicken legs to the hot oil, being mindful not to overcrowd the pan. Fry in batches if necessary.
Fry the chicken legs for approximately 12-15 minutes or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy. Turn the chicken occasionally for even cooking.
Remove the chicken from the oil and place on a wire rack over a baking sheet to drain excess oil. Allow the chicken to rest for a few minutes before serving.
Serve the crispy Southern fried chicken legs hot, and enjoy!
Nutrition Facts
Calories |
11268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1070.5 g | 1372% | |
| Saturated Fat | 174.3 g | 872% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 6866 mg | 299% | |
| Total Carbohydrate | 284.2 g | 103% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 25.4 g | ||
| Protein | 211.8 g | 424% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 754 mg | 58% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3072 mg | 65% | |
*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.
