Frying Chicken Legs: Time And Temperature Tips

Frying chicken legs is a great way to get crispy skin and juicy, fall-off-the-bone meat. The cooking time will depend on the size of the chicken legs and the temperature of the oil, but on average, chicken legs take 12-15 minutes to cook through in 350°F/177°C oil. The optimal oil temperature for frying chicken legs is between 350-375°F. It's important to monitor the oil temperature to ensure the chicken is cooked properly, as oil that is too hot will burn the outside of the chicken, while oil that is too cool will result in greasy, undercooked chicken. An instant-read thermometer can be used to check that the internal temperature of the chicken has reached 165°F.

Oil temperature

The oil temperature is crucial when frying chicken legs to ensure they are cooked inside and out. The ideal temperature for the oil is 350°F, although anywhere between 350°F and 375°F will work. If the oil is too hot, the outside of the chicken will burn, and if it's not hot enough, the chicken will be soggy and greasy.

When frying, the oil temperature will drop once the chicken is added. Therefore, it is important to heat the oil to a temperature higher than 350°F before adding the chicken. For example, if you are frying at 375°F, heat the oil to around 400°F first. This will give the chicken a good initial sizzle and seal in the juices.

It is also important to maintain the oil temperature while frying. Adding too much chicken at once will cause the oil temperature to drop quickly, so work in batches to ensure the oil temperature stays at the optimum level. If frying in a skillet, a cast-iron pan is best as it holds the temperature better and heats evenly.

If the oil is too hot, you can lower the temperature by removing the pan from the heat source for a few seconds. If the oil is not hot enough, turn up the heat slightly or leave the chicken to fry for a little longer.

It is also worth noting that the oil temperature will depend on the type of oil used. Different oils have different smoke points (the temperature at which the oil begins to smoke and become bitter). For example, vegetable oil and peanut oil have high smoke points, while olive oil has a low smoke point and is not suitable for frying chicken.

Marinating

Choosing a Marinade

The key to a good marinade lies in its ingredients. A typical marinade consists of oil, acid, and various seasonings. Here are some common ingredients used in marinades for chicken legs:

• Oil: Extra virgin olive oil is a popular choice due to its ability to deepen flavours and moisten the chicken. Other options include light olive oil, peanut oil, grapeseed oil, canola oil, corn oil, sesame seed oil, or sunflower oil.
• Acid: Lemon juice or lime juice adds a bright, tangy flavour to your marinade. Alternatively, you can use buttermilk, which is a popular choice for Southern-fried chicken. The acid in buttermilk helps to tenderize the meat, resulting in juicier fried chicken.
• Seasonings: Common seasonings include garlic (freshly minced or powder), onion powder, paprika (sweet or smoked), soy sauce, Worcestershire sauce, honey, salt, and pepper. You can also experiment with herbs like rosemary, thyme, oregano, sage, or parsley. For a touch of heat, add chilli powder, cayenne pepper, or hot sauce.

Preparing the Chicken for Marinating

Before you begin marinating, it's important to pat the chicken legs dry with kitchen paper. Removing excess moisture will help the marinade adhere better to the surface of the chicken. You can also use thawed chicken legs, but ensure they are completely defrosted before marinating.

Once your chicken legs are prepared, it's time to create your marinade. Simply combine all your chosen ingredients in a bowl and mix well.

Next, place your chicken legs in a large mixing bowl or a large resealable plastic bag. Pour the marinade over the chicken, ensuring that all pieces are evenly coated. It's a good idea to massage the marinade under the skin of each chicken leg for maximum flavour. Cover the bowl or seal the bag, and place it in the refrigerator.

The length of time you should leave the chicken to marinate depends on various factors, including the ingredients used and your personal preference. As a general rule, chicken legs can be marinated for anywhere from 30 minutes to 24 hours. However, it's important not to exceed this marinating time, as the fibres in the meat can begin to break down and become mushy. For optimal results, aim for at least 4 hours or even overnight.

Tips for Successful Marinating

• Experiment with different flavours and ingredients to find your perfect combination.
• If using frozen chicken legs, ensure they are completely thawed before marinating.
• Avoid overcrowding the bowl or bag. Leave enough space for the marinade to coat each piece of chicken evenly.
• For food safety, always marinate chicken in the refrigerator, not at room temperature.
• Discard the used marinade after removing the chicken. Do not reuse it, as it can lead to foodborne illnesses.
• If you want to be extra cautious about food safety, consider using separate utensils and containers for raw and marinated chicken.

By following these guidelines, you'll be well on your way to creating delicious and flavourful fried chicken legs!

Breading

Dry Ingredients

The dry ingredients form the basis of your breading. Combine flour with a generous amount of spices and seasonings to add flavour to your chicken. Common spices used include paprika, onion powder, garlic powder, black pepper, cayenne pepper, and dried herbs such as thyme, oregano, and parsley. You can also add a small amount of baking powder and cornstarch to make the coating extra crisp and light. Mix these ingredients well in a large bowl, ensuring they are evenly distributed.

Wet Ingredients

The wet ingredients act as a binding agent, helping the dry ingredients adhere to the chicken. In a separate bowl, prepare a mixture of milk, eggs, and a pinch of salt and pepper. You can substitute buttermilk for milk if preferred, as it is a popular choice for Southern-fried chicken. Whisk these ingredients together until well combined.

Dipping and Coating

Now it's time to coat your chicken legs with the breading. First, pat the chicken legs dry with paper towels. Then, follow these steps:

• Place the chicken legs in the dry ingredient mixture and coat them well, making sure the flour mixture covers all surfaces.
• Transfer the coated chicken legs to the wet ingredient mixture and ensure they are thoroughly coated.
• Finally, transfer the chicken back to the dry ingredients and coat them again. At this point, your chicken legs should have a thick coating of breading.
• For an even crispier texture, you can redip the chicken in the wet mixture and seasoned flour once more.

Resting

Before frying, let the breaded chicken legs rest for 10-15 minutes. This step is crucial, as it allows the breading to set and ensures the chicken cooks evenly. It also helps the coating stick better to the chicken.

Now that your chicken legs are breaded and ready, you can proceed to fry them to golden perfection!

Frying time

The frying time for chicken legs depends on several factors, including the size of the chicken pieces, the temperature of the oil, and the desired level of doneness. On average, chicken legs take around 12 to 15 minutes to cook thoroughly in oil heated to around 350°F (177°C). However, it is important to ensure that the internal temperature of the chicken reaches 165°F (75°C) to guarantee food safety.

When pan-frying or shallow-frying chicken legs, it is crucial to turn the pieces over halfway through the cooking process to ensure even cooking on both sides. This method may extend the total cooking time compared to deep-frying, where the chicken is completely immersed in the oil.

To achieve a crispy exterior and juicy interior, it is recommended to fry the chicken legs in batches to avoid overcrowding the pan or skillet. Overcrowding can reduce the oil temperature, resulting in greasy or undercooked chicken. Therefore, working in smaller batches and allowing the oil to regain its temperature between batches is essential.

Additionally, the type of oil used can impact the frying time. Oils with high smoke points, such as peanut oil, vegetable oil, or canola oil, are ideal for frying chicken legs as they can withstand higher temperatures without burning. Oils with lower smoke points may require longer frying times to reach the desired temperature without smoking.

For those who prefer to use an air fryer, the cooking time may differ. Air-fried chicken legs are typically cooked at a similar temperature of around 350°F (190°C) but may require a longer cooking time of about 20 minutes. It is important to follow the specific instructions for your air fryer model to ensure optimal results.

In summary, the frying time for chicken legs can vary depending on the cooking method, oil temperature, and desired level of doneness. By monitoring the internal temperature of the chicken and adjusting the frying time accordingly, you can ensure that your chicken legs are cooked safely and to your desired level of doneness.

Frying technique

Frying chicken legs requires a few key steps to ensure the chicken is cooked through and has a crispy texture. Here is a detailed guide on the frying technique for chicken legs:

Preparation

Before frying, prepare the chicken legs by patting them dry with paper towels. Removing any excess moisture will help the breading or seasoning stick to the chicken. You can also choose to season the chicken legs with salt, garlic, hot sauce, or other spices at this stage.

Marinade (optional)

For extra juicy and tender chicken, you can marinate the chicken legs before frying. Prepare a marinade with buttermilk, hot sauce, garlic, Creole seasoning, and salt. Coat the chicken legs in the marinade and let them sit in the refrigerator for at least four hours or overnight. This step is optional but will enhance the flavour and texture of the chicken.

Breading (optional)

If you want a crispy coating on your chicken legs, prepare a breading mixture. In a large bowl, whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne pepper, white pepper, dried herbs, and salt. You can adjust the spices to your taste preferences.

Remove the chicken legs from the marinade and let the excess drip off. Dredge the chicken legs in the flour mixture, ensuring they are well coated, and shake off any excess. For an even thicker coating, double-dip the chicken legs in the marinade, followed by another coating of the flour mixture.

Let the chicken legs rest for 10-15 minutes while you heat the oil. This step helps the breading stick to the chicken and ensures even cooking.

Frying

Use a neutral-flavoured oil with a high smoke point, such as canola, vegetable, or peanut oil. Heat the oil in a deep fryer or cast-iron skillet to 350-375°F/190°C. It is important to maintain the oil temperature to achieve the desired crispiness and avoid greasy chicken.

Carefully place the chicken legs in the hot oil using tongs. Work in batches to avoid overcrowding the skillet, which can lower the oil temperature. Fry the chicken legs for about 10-15 minutes, turning them over occasionally, until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F/75°C.

Draining and Serving

Remove the chicken legs from the oil and drain them on paper towels. For the crispiest results, transfer the chicken to a wire rack instead of leaving it on the paper towels for too long, as this can make the chicken soggy.

Let the chicken cool for at least 10 minutes before serving. Enjoy your freshly fried chicken legs as is or with your favourite sides!

Frequently asked questions