Deep-Frying Chicken Legs: How Long Should You Fry?

Deep-fried chicken legs are a popular dish, especially in the southern United States. They are easy to make and can be cooked in about 12 to 15 minutes. The key to getting crispy fried chicken is to ensure the oil is hot enough (around 350-375°F) and that the chicken is cooked through to a minimum internal temperature of 165°F. The chicken can be seasoned with a variety of spices and coatings to add flavour and texture.

Chicken leg frying time and temperature

To make crispy fried chicken legs, the oil temperature and frying time are crucial. The oil should be heated to between 350–375°F (175°C) before adding the chicken. A temperature of 350°F is ideal for achieving the optimal crisp texture. However, heating the oil to a higher temperature initially, such as 375–400°F, can compensate for the temperature drop that occurs when the chicken is added.

The chicken legs should be fried for approximately 12 to 15 minutes when deep pan-frying. Turning the chicken legs every couple of minutes, or about every 5 minutes, helps ensure even cooking. It is important to note that the frying time may need to be adjusted depending on the size of the chicken legs. Larger chicken legs may require a longer cooking time to ensure that the inside is fully cooked.

To check if the chicken legs are done, you can use a meat thermometer to ensure the internal temperature reaches 165°F. Alternatively, you can look for visual cues, such as the meat shrinking away from the bone or clear juices running from the chicken.

Some recipes suggest pre-cooking the chicken legs in the oven or steaming them before frying to help ensure even cooking and reduce the risk of burning or overcooking the exterior. This can be especially useful when cooking larger batches of chicken legs.

Chicken leg frying preparation

Ingredients

To make crispy fried chicken legs, you will need chicken legs, oil for frying, and ingredients for seasoning and coating.

For the coating, you can use a mixture of flour, cornmeal, and/or breadcrumbs. Some recipes suggest a milk and egg mixture, with salt and pepper, to help the coating stick to the chicken. For seasoning, you can use paprika, garlic powder, onion powder, black pepper, chili powder, and salt to taste.

Preparation

Start by bringing your chicken legs to room temperature. Remove them from the refrigerator and let them rest for about 20 minutes. This helps to remove the chill and ensures even cooking.

In a separate bowl or large resealable plastic bag, prepare your dry ingredients by combining the flour with your desired spices and seasonings. Mix well to ensure a consistent coating. You can also add a milk and egg mixture with salt and pepper to help the coating stick.

Next, thoroughly pat your chicken legs dry with paper towels. Then, dip or roll the chicken pieces in the seasoned flour mixture, ensuring they are well coated. If using the milk and egg mixture, transfer the chicken to that mixture after coating with flour, and then back into the flour for a thick coating.

Finally, heat your oil to the desired temperature, which should be between 325-375°F (162-190°C) for optimal crisping. Use a neutral oil with a high smoke point, such as peanut, canola, or vegetable oil.

Once the oil is hot, carefully place the coated chicken legs into the fryer using tongs. Fry the chicken legs for 12-15 minutes, turning them occasionally, until they are golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C) to ensure doneness.

Tips

• If you don't have a deep fryer, pan-frying is a great alternative that requires less oil and can add a nostalgic flavor to your chicken legs.
• To check if your chicken is cooked without a meat thermometer, look at the meat around the skinny side of the leg. Cooked meat will shrink away from the bone, exposing more bone than when it started cooking.
• For extra crispy chicken legs, you can redip them in the egg-milk mixture and seasoned flour before frying.

Chicken leg frying methods

Deep-fried chicken legs are a popular dish, especially in the Southern United States. They are relatively easy to make and can be a great addition to any meal. Here is a comprehensive guide on the different methods for frying chicken legs.

Preparation

Before frying, chicken legs should be prepared and seasoned. Rinse the chicken legs in fresh water and pat them dry with a paper towel. For a simple seasoning, mix flour with onion powder, garlic powder, paprika, chili powder, salt, and black pepper. You can also add a dash of cayenne pepper for some extra heat. For a thicker coating, dip the chicken legs in a mixture of milk, eggs, salt, and black pepper, then coat them with the seasoned flour, and finally, dip them back into the milk mixture and flour for a second coating. If you have time, let the chicken legs sit in the seasoned buttermilk for at least an hour before cooking. This will help tenderize the meat and keep it juicy.

Frying Methods

There are several methods for frying chicken legs, each with its own unique results:

• Deep Frying: Deep frying is a popular method that involves submerging the chicken legs in hot oil, typically around 350-375°F (175°C). It is important to use an oil with a high smoke point, such as peanut oil, canola oil, or frying shortening. A deep fryer or a large skillet can be used, ensuring the oil is about 2 inches deep. The chicken legs should be cooked for around 12-15 minutes, turning them occasionally to ensure even cooking.
• Oven-Frying: This method involves frying the chicken legs in a pan on the stovetop and then transferring them to an oven to finish cooking. Heat the oil to 300-375°F and fry the chicken legs for about 12 minutes, then place them in an oven preheated to 200°F for 6 minutes. This helps to ensure the chicken is cooked through without drying out the inside.
• Air Frying: Air frying is a healthier alternative to deep frying, as it uses little to no oil. Preheat your air fryer for about 5 minutes, then place the chicken legs inside and cook until they are crispy and cooked through.
• Grilling: Grilling chicken legs can add a smoky flavor to the dish. Preheat your grill to medium-high heat and place the chicken legs on the grill grates. Cook for about 10-12 minutes, turning occasionally, until the juices run clear.
• Braising: Braising is a method where the chicken legs are fried in a small amount of oil in a braising pan. This uses less oil than deep frying and allows for easier flipping of the chicken legs. Heat about 2 inches of oil in the pan to 375°F and fry the chicken legs for around 15 minutes, turning them occasionally.

Checking for Doneness

To ensure your chicken legs are cooked properly, it is important to check their doneness before serving. The internal temperature of the chicken should reach at least 165°F. You can use a meat thermometer to check the temperature, inserting it into the thickest part of the meat, next to the bone. Additionally, look for visual cues, such as the meat shrinking away from the bone and clear juices running from the chicken.

Chicken leg frying oil type

When frying chicken legs, the type of oil you use is important. The wrong oil can affect the flavour and texture of your chicken. Ideally, you want an oil with minimal flavour transfer, a high smoke point for high-heat frying, and a neutral flavour so that the taste of the chicken and its seasoning can come through.

One popular option is canola oil, which has minimal flavour transfer, a high smoke point, and is low in saturated fats. Other oils with high smoke points include grapeseed, corn, olive, sesame seed, peanut, and sunflower oil.

If you are using an air fryer, you can use whole milk and eggs as wet ingredients, or buttermilk in place of whole milk.

Chicken leg frying post-fry steps

Once you have fried your chicken legs, it is important to let the chicken rest for a few minutes. Place the chicken on a plate lined with paper towels to absorb the excess oil. This will also help keep the chicken crispy. You can also put the chicken in the oven at a low temperature to keep it warm while you fry the next batch.

If you are not serving the chicken right away, you can store it in an airtight container in the refrigerator for up to four days. Reheat the chicken in the oven at 475 degrees Fahrenheit for about five minutes before serving to get the skin nice and crispy again.

To check if your chicken is cooked, look at the meat around the skinny side of the leg. If it is cooked, you should see the bone as the meat will have shrunk away from it. You can also cut into the chicken to see if the juices run clear. Alternatively, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.

If you are cooking frozen chicken legs, increase the cooking time to 30 to 40 minutes at 400 degrees Fahrenheit (200 degrees Celsius).

For a complete dining experience, serve your chicken legs with dipping sauces such as ranch dressing, BBQ sauce, or garlic aioli, and sides such as roasted vegetables, cooked grains, or mashed potatoes.

Frequently asked questions