Frying Chicken Legs: How Long Should You Deep Fry?

Frying chicken legs in a deep fryer is a popular method of cooking this cut of meat, especially in the south. The process involves preparing a breading mixture, coating the chicken legs, and frying them in hot oil. The internal temperature of the chicken should reach 165°F to be safe to eat. The length of time it takes to fry chicken legs in a deep fryer varies depending on the desired level of doneness, with dark meat tasting better at higher temperatures. On average, chicken legs will take around 12 to 15 minutes to fry in a deep fryer.

Oil temperature

The oil temperature is crucial to achieving the desired crispiness and cooking the chicken legs properly. The ideal temperature for frying chicken legs is between 350°F and 375°F (175°C). This temperature range ensures that the chicken is cooked evenly and thoroughly, resulting in a crispy exterior and juicy interior.

When frying chicken legs, it is important to maintain a consistent oil temperature. If the oil is too hot, the exterior of the chicken will burn or become overly crispy while the interior remains raw or undercooked. On the other hand, if the oil temperature is too low, the chicken will take longer to cook, resulting in greasy and over-dense chicken. Therefore, it is crucial to monitor the oil temperature and adjust the heat source accordingly.

To ensure the oil temperature remains within the optimal range, it is recommended to fry the chicken in batches. Adding too many chicken legs at once will cause the oil temperature to drop. By frying in smaller batches, you allow the oil to maintain its temperature, ensuring that each piece of chicken is cooked evenly and achieves the desired crispiness.

Additionally, it is important to allow the oil to heat back up to the desired temperature between batches. This ensures that each batch of chicken legs is cooked consistently and effectively. A thermometer can be used to monitor and maintain the oil temperature accurately. By paying close attention to the oil temperature and making adjustments as needed, you can ensure that your fried chicken legs turn out perfectly crispy and delicious every time.

The type of oil used also plays a role in achieving the desired oil temperature. Oils with a high smoke point, such as peanut oil, canola oil, vegetable oil, or grapeseed oil, are recommended for frying chicken legs. These oils can withstand higher temperatures without smoking, ensuring that you can maintain the optimal frying temperature.

Marinating the chicken

The first step to achieving juicy and flavourful fried chicken legs is to marinate the chicken. This process infuses the meat with flavours and helps to tenderise it, resulting in a more delicious end product. Here is a guide to marinating your chicken legs for deep frying:

Choose your marinade

There are many different types of marinades that you can use to flavour your chicken. A popular option is a buttermilk marinade, which is a staple in Southern-style fried chicken. Buttermilk contains acids that help to tenderise the meat, resulting in juicier fried chicken. You can also add various seasonings to your buttermilk marinade to enhance the flavour. For example, you could add mustard, salt, pepper, and cayenne for a spicy kick. Alternatively, you could opt for a citrusy and spicy marinade by combining calamansi juice, soy sauce, garlic, salt, and pepper. This Filipino-style marinade will give your chicken a tangy and savoury flavour. If you're short on time, a simple mixture of sake, ginger, and soy sauce can also do the trick.

Prepare the chicken

Before adding your chicken legs to the marinade, it's important to cut them into uniform sizes to ensure even cooking. You can use a whole chicken and cut it into serving pieces, or you can choose specific parts such as legs or thighs. It's also important to note that you should not rinse your chicken before marinating, as this can increase the risk of cross-contamination in your kitchen.

Combine the chicken and marinade

Once you have chosen your marinade and prepared your chicken legs, it's time to combine the two. Place your chicken legs in a bowl or resealable plastic bag and cover them with the marinade. Make sure that all the pieces are well-coated by mixing them thoroughly with your hands or shaking the bag. You can also add some flavourings to the bag, such as garlic powder, onion powder, cayenne, or paprika, for an extra kick.

Marinate for the right amount of time

After coating your chicken legs in the marinade, it's important to let them sit for the right amount of time. For a buttermilk marinade, you should aim for at least 2 hours, but preferably 8 hours or even overnight. This will give the acids in the buttermilk time to tenderise the meat. However, be careful not to marinate for too long, especially if using a highly acidic marinade like calamansi juice, as this can break down the muscle fibres and turn the meat from tender to mushy. Aim for 4 hours to overnight for this type of marinade.

Drain and pat dry

Once the chicken has finished marinating, remove it from the marinade and allow any excess to drip off. Then, use paper towels to pat the chicken dry. This step is important because it helps the breading stick better when you're ready to fry the chicken.

Breading the chicken

Step 1: Prepare the dry and wet mixtures

First, you'll need to prepare two separate mixtures: a dry mixture and a wet mixture. For the dry mixture, combine flour with your choice of seasonings. You can use a variety of seasonings such as paprika, onion powder, garlic powder, black pepper, cayenne pepper, and salt. Mix these ingredients well in a shallow bowl or a large zip-top bag.

For the wet mixture, you can use either milk or buttermilk. Buttermilk is highly recommended as it tenderizes the meat, making it juicier, and helps the flour mixture adhere better. You can also add some hot sauce to the buttermilk for an extra kick. If you choose to use milk, whole milk is preferable, but you can substitute it with water if needed. In a separate bowl, whisk together the milk or buttermilk with eggs, and season with salt and pepper.

Step 2: Coat the chicken

Now it's time to coat the chicken with the mixtures. Start by dipping each chicken piece into the wet mixture, ensuring it's completely coated. Then, transfer the chicken to the dry mixture and coat it well. Make sure to shake off any excess flour. You can optionally double-coat the chicken by repeating the process and transferring it back to the wet and dry mixtures. This will result in a thicker, crispier coating.

Step 3: Let the coating set

Once your chicken is coated, it's important to let the coating set. Place the coated chicken on a baking sheet or tray and cover it. Let it sit for a few minutes until the flour coating starts to look pasty. This step is crucial, as it ensures that the coating will be crispy when fried.

Step 4: Fry the chicken

Finally, it's time to fry your perfectly breaded chicken! Heat your oil in a deep fryer or a heavy-bottomed pot to 350°F. Carefully add a few pieces of chicken to the hot oil, being careful not to overcrowd the fryer. Fry the chicken for about 12-15 minutes, turning it over occasionally, until it's golden brown and crispy. The internal temperature of the chicken should reach 165°F to ensure it's cooked through.

And there you have it! Perfectly breaded and fried chicken that's crispy on the outside and juicy on the inside. Enjoy your delicious homemade fried chicken!

Frying time

The frying time for chicken legs depends on the method of frying, the type of oil used, and the desired level of crispiness. Here is a detailed guide on frying times for chicken legs in a deep fryer:

Preparation

Before frying, some recipes suggest boiling the chicken legs in a pot of water for 10 minutes. This ensures the chicken is cooked through, so you only need to focus on achieving the desiredsection of the leg.

Oil Temperature

The oil temperature is crucial to achieving the perfect fried chicken legs. Most recipes recommend heating the oil to between 350-375°F (175°C). This temperature range ensures the chicken is cooked through and achieves a crispy texture.

For deep-fried chicken legs, the frying time is generally around 7-15 minutes per side, depending on the size of the chicken legs and the desired level of doneness. It is important to maintain the oil temperature during frying, as overcrowding the pan or adding chicken before the oil is hot enough can result in greasy, undercooked chicken.

Checking for Doneness

To ensure the chicken legs are cooked through, it is recommended to use a meat thermometer to check the internal temperature. Chicken is safe to eat when it reaches an internal temperature of 165°F, but some sources suggest cooking dark meat chicken to a higher temperature of 175-190°F for optimal taste and tenderness.

If you don't have a meat thermometer, you can rely on visual cues. The cooked meat will shrink away from the bone, exposing more bone than when it was raw. You can also cut into the chicken to ensure the juices run clear, indicating that it is cooked through.

Batch Cooking

When frying multiple batches of chicken legs, it is important to let the oil heat back up to the desired temperature between batches. This ensures each batch cooks evenly and maintains the desiredsection.

Reheating

Leftover fried chicken legs can be stored in an airtight container in the refrigerator for up to four days. To revive the crispy texture, reheat the chicken in an oven or air fryer.

Internal temperature

The internal temperature of fried chicken is crucial to ensuring that it is cooked properly. The minimum safe temperature for chicken is 165°F, but it is recommended that dark meat chicken reach at least 175°F for the best taste. Some people prefer their chicken even higher, at 190°F, for fall-off-the-bone tenderness.

It can be challenging to check the internal temperature of chicken drumsticks as the thickest part of the meat needs to be probed without hitting any bone. The thickest part of the meat is usually right next to the bone, so care must be taken to avoid this when checking the temperature. An instant-read thermometer can be used to check the internal temperature, which should be taken at the core, away from any bone or fat.

If you don't have a meat thermometer, you can rely on your senses to determine if the chicken is cooked. When the chicken is removed from the fryer, the meat will have shrunk away from the bone on the skinny side of the leg, exposing more bone than when it was raw. You can also cut into the chicken to see if the juices run clear, which is another indication that the chicken is cooked.

It is important to note that the chicken will continue to cook for a few minutes after being removed from the fryer due to residual heat. Therefore, it is recommended to let the chicken rest for a couple of minutes before serving. This will also allow the juices to redistribute, ensuring juicy and tender meat.

Frequently asked questions