Frying Chicken Legs: Getting The Timing Right

Deep-fried chicken legs are a popular dish, especially in the South. They are easy to make and only take about 30 minutes in total. The chicken legs are usually seasoned with spices such as paprika, garlic powder, onion powder, cayenne pepper, and salt. They are then dipped in a liquid mixture of eggs and milk before being coated in flour and deep-fried in oil at around 350-375°F for 10-15 minutes. The ideal internal temperature of the chicken is 165°F, but some people prefer it at 175°F or even 190°F.

Characteristics of Frying Chicken Legs in a Deep Fryer

Oil temperature

The ideal temperature for the oil depends on the type of oil used and the desired texture of the chicken legs.

For optimal crisping of the chicken batter, heat the oil in the pan to 350 degrees Fahrenheit. This temperature ensures that the fried chicken achieves the right crisp texture. If the oil temperature is too low, the chicken will take longer to cook, resulting in oily and overly dense chicken.

Different types of oil have different smoke points, which is the temperature at which the oil begins to smoke. Oils with high smoke points are recommended for frying chicken legs. Some examples include:

• Peanut oil
• Grapeseed oil
• Canola oil
• Corn oil
• Olive oil
• Sesame seed oil
• Sunflower oil
• Vegetable oil

It is also important to note that the temperature of the oil will drop once the chicken is added to the fryer. Therefore, it is crucial to heat the oil to a higher temperature, around 375–400 degrees Fahrenheit, before adding the chicken. This will help maintain the desired frying temperature of 350 degrees Fahrenheit.

Additionally, the size of the chicken legs and the amount of chicken placed in the fryer at once can impact the oil temperature. Larger chicken legs may require longer frying times, while overcrowding the fryer can lead to a drop in oil temperature. It is recommended to work in batches to ensure the oil temperature remains optimal.

Marinade

A marinade is a great way to impart extra flavour to your chicken drumsticks and keep the meat juicy and tender. You can use a variety of ingredients for your marinade, but a typical combination includes olive oil, soy sauce, Worcestershire sauce, honey, garlic cloves, and salt and pepper to taste. You can also add spices like turmeric, coriander, chilli powder, or Greek yoghurt for creaminess. Lemon or lime juice can be added to brighten the flavour.

It's important to note that the chicken should be marinated for at least 15-20 minutes, but no longer than 24 hours. This is because the fibres in the meat will begin to break down after this time, resulting in a mushy texture.

Here's a step-by-step guide to creating a delicious marinade for your chicken drumsticks:

• Combine all the marinade ingredients in a bowl and whisk until well blended.
• Prepare your chicken drumsticks by patting them dry with paper towels.
• Place the chicken drumsticks in a resealable plastic bag or a bowl.
• Pour the marinade over the chicken, ensuring that all the pieces are well coated.
• Refrigerate the chicken in the marinade for the desired amount of time, between 15 minutes to 4 hours.
• Once the marinating time is complete, remove the chicken from the marinade and discard the leftover marinade safely.
• You can now proceed to coat the chicken in flour and fry according to your preferred method.

Remember, the key to a successful marinade is allowing enough time for the flavours to penetrate the meat, but not so much time that the texture of the chicken is affected. Always discard used marinade and never reuse it to avoid foodborne illnesses.

Breading

Deep-fried chicken legs are a popular dish, but the process of preparing and cooking them can be daunting. This guide will take you through the steps to ensure your chicken legs are breaded to perfection.

Dry Ingredients

For the dry ingredients, you will need flour and spices. The exact spices you use are up to your preference, but common options include paprika, onion powder, garlic powder, cayenne pepper, black pepper, and salt. Combine the flour and spices in a large bowl and mix well. You can also add cornstarch and baking powder to the mixture for an extra-crisp coating.

Wet Ingredients

The wet ingredients act as a binding agent, helping the dry ingredients stick to the chicken. You can use a combination of milk and eggs or buttermilk. If using milk, it is recommended to use whole milk. Add a pinch of salt and pepper to taste. Whisk the wet ingredients together in a separate bowl and set aside.

Dipping the Chicken

Now it's time to dip the chicken legs in the mixtures. First, place the chicken legs in the dry ingredient mixture and coat them well. Then, transfer them to the wet ingredient mixture and coat them again. Finally, transfer the chicken back to the dry ingredients for a final thick coating. For extra crispiness, you can redip the chicken in the wet and dry mixtures.

Frying

Once your chicken legs are breaded, it's time to fry them. Heat oil in a deep fryer or skillet to 350-375°F. Carefully place the chicken legs in the hot oil, working in batches to avoid overcrowding. Fry the chicken until it is golden brown and crispy, which should take around 12-15 minutes. You may need to turn the chicken over partway through the frying process to ensure even cooking.

Serving

When the chicken is done, remove it from the oil and place it on a plate lined with paper towels to absorb any excess oil. Allow the chicken to rest for a couple of minutes before serving.

Frying time

The frying time for chicken legs depends on a few factors, such as the size of the chicken pieces and the temperature of the oil. On average, chicken legs take around 12 to 15 minutes to cook through in oil heated to around 350°F (177°C). However, it's important to ensure that the internal temperature of the chicken reaches 165°F (75°C) to make sure it's safe to eat.

When deep-frying chicken legs, it's best to work in batches to avoid overcrowding the pan, which can reduce the oil temperature and affect the cooking time and the crispiness of the chicken. It's also important to maintain the proper oil temperature to ensure the chicken is cooked evenly, with a crispy outside and a juicy inside. The ideal temperature for the oil is around 350-375°F (177-190°C).

Before frying, the chicken legs should be coated in a breading mixture, such as seasoned flour or cornstarch, which gives them a crispy texture. Some recipes also call for a buttermilk marinade, which adds moisture and flavour to the chicken. The breading or marinade should be allowed to rest on the chicken for at least 10 minutes before frying, to ensure it sticks properly.

When frying the chicken legs, use tongs to slowly and carefully place them into the hot oil. Fry the chicken legs in batches, turning them over once or twice during the cooking process, until they are golden brown and cooked through. The total frying time will depend on the size of the chicken legs and the temperature of the oil, but it usually takes around 10 to 15 minutes per side.

Once the chicken legs are cooked, remove them from the oil and drain them on paper towels or a wire rack. Allow them to cool for at least 10 minutes before serving. Leftover fried chicken can be stored in the refrigerator for up to four days but is best served fresh and crispy.

Internal temperature

Checking the internal temperature of the chicken is an important step to ensure that it is cooked properly. The internal temperature of chicken legs should reach 165°F (74-75°C) to be safe to eat. This can be checked by inserting an instant-read thermometer into the thickest part of the meat, next to the bone.

However, it is worth noting that chicken drumsticks, which are the bottom portion of the chicken leg quarter, taste better when cooked to a higher internal temperature. This is because the dark meat contains more collagen, which keeps the meat moist during cooking. An internal temperature of 175°F is recommended for optimal taste, but some people prefer their chicken drumsticks closer to 190°F so that they are fall-off-the-bone tender.

Checking the internal temperature of chicken drumsticks can be challenging due to the large bone running through the centre. As an alternative, you can visually inspect the meat to see if it has shrunk away from the bone, which is a sign that the chicken is cooked. You can also cut into the chicken to check if the juices run clear.

Frequently asked questions