Frying Chicken Legs: How Long To Deep Fry?

Frying chicken legs in a deep fryer is a great way to get that crispy, juicy texture that fried chicken is famous for. The cooking time will depend on the size of your chicken legs and the temperature of your oil, but generally, you'll be looking at around 12-15 minutes in oil heated to around 350-375°F. It's important to monitor the oil temperature to ensure your chicken cooks evenly and doesn't burn or turn greasy. You'll also want to avoid overcrowding your fryer, as this can reduce the oil temperature and lead to soggy chicken.

How long to fry chicken legs in a deep fryer

Oil temperature: 350°F-375°F

Preparation

Before frying your chicken legs, it is important to prepare them properly. Season your chicken legs with your chosen spices, such as salt and pepper, or a blend of spices. You can also add garlic powder, onion powder, paprika, and cayenne pepper to your flour mixture for extra flavor. Allow the chicken legs to come to room temperature before coating them with the flour mixture. This will help the coating adhere better and result in a crispier texture.

Cooking

Begin by heating your oil in a deep fryer or a large pot over medium-high heat until it reaches 350°F-375°F. Use an oil with a high smoke point, such as peanut oil, canola oil, or vegetable oil, to prevent it from burning.

Once the oil is hot enough, carefully place the chicken legs in the oil, making sure not to overcrowd the fryer or pot. Fry the chicken legs for about 12-15 minutes, depending on their size, until they are cooked through and the skin is crispy and golden brown.

During the cooking process, monitor the oil temperature to maintain a consistent cooking temperature and prevent the chicken from burning or becoming too oily. If the temperature drops below 350°F, the chicken will absorb too much oil and become greasy.

Serving

Once the chicken legs are cooked to perfection, remove them from the oil and place them on a wire rack to cool for a few minutes. This will prevent them from becoming too soggy.

Deep-fried chicken is best served hot and fresh, while the crispy texture is at its best. Enjoy your delicious deep-fried chicken legs with your favorite sides, such as potato salad, coleslaw, mashed potatoes, or grilled vegetables. Don't forget to have plenty of napkins on hand, as deep-fried chicken legs can be messy!

Marinating: soak in buttermilk for 1 hour-overnight

Marinating chicken in buttermilk is a popular method in Southern-fried chicken. The acid in the buttermilk tenderises the meat, resulting in a juicier fried finish.

For the best results, it is recommended to soak the chicken legs in buttermilk for at least one hour, but preferably overnight. This will ensure the meat is tender and juicy.

While the chicken is marinating, you can prepare the flour mixture. Combine flour with spices such as paprika, onion powder, garlic powder, salt, and pepper. You can also add in a little cayenne pepper for an extra kick. Mix the dry ingredients well, so that the spices are evenly distributed.

Once the chicken has finished marinating, remove it from the buttermilk, allowing any excess to drip off. Then, coat the chicken legs thoroughly in the seasoned flour. Shake off any excess flour and place the chicken on a wire rack while you heat the oil.

The oil should be heated to around 350°F. You can use a neutral oil with a high smoke point, such as canola or vegetable oil, or a more flavourful oil like peanut oil.

When the oil is hot, carefully place the chicken legs into the fryer. Fry the chicken in batches, for about 10-15 minutes on each side, or until the coating is golden brown and the juices run clear.

Remove the chicken from the fryer and drain on paper towels to absorb any excess oil. Allow the chicken to rest for a couple of minutes before serving. Enjoy!

Breading: coat in seasoned flour

Ingredients

• Chicken drumsticks (or a combination of drumsticks and thighs)
• All-purpose flour
• Spices (paprika, onion powder, garlic powder, cayenne pepper, white pepper, salt, dried herbs such as thyme, oregano, and parsley)
• Buttermilk (optional)
• Eggs (optional)
• Milk (optional)

Method

• Prepare the chicken: If desired, marinate the chicken in buttermilk for at least one hour or up to overnight. This will help to tenderize the meat and add flavour. Remove the chicken from the buttermilk and let any excess drip off.
• Combine dry ingredients: In a large bowl, mix together the flour and spices. You can also add in cornstarch and baking powder for an extra-crisp coating.
• Coat the chicken: Dredge the chicken in the flour mixture, shaking off any excess. If you want an extra-thick coating, dip the chicken in buttermilk (or a mixture of eggs and milk) and then coat with the flour mixture again.
• Rest the chicken: Let the chicken rest for 10-15 minutes while you heat the oil. This will help the breading stick better.
• Fry the chicken: Slowly and carefully place the chicken in the hot oil, working in batches to avoid overcrowding. Fry until golden brown, turning the chicken every 10-15 minutes, depending on its size. The chicken is done when it is no longer pink inside and the juices run clear (an instant-read thermometer should reach an internal temperature of 165°F/75°C).

Tips:

• Don't overcrowd the pan: This will reduce the oil temperature and can make your chicken greasy.
• Let the chicken rest before frying: This allows the breading to crust and the chicken to cook evenly.
• Check your oil temperature: If it's too hot, the outside will burn; if it's not hot enough, the chicken will be soggy and greasy.
• Don't let the chicken sit on paper towels for too long: Move it to a wire rack as quickly as possible to prevent it from sticking and steaming.

Frying time: 7-15 minutes per side

How Long to Fry Chicken Legs in a Deep Fryer: Frying Time 7-15 Minutes Per Side

Frying chicken legs in a deep fryer is a relatively quick and easy process, but there are some important steps to follow to ensure the best results. Here is a detailed guide to help you achieve perfectly fried chicken legs with a crispy exterior and juicy interior.

Preparation:

Before frying, there are several steps to prepare your chicken legs for the best results. Firstly, you can season the chicken legs with a dry rub or marinade. This can be as simple as salt and pepper, or you can get creative with spices like paprika, garlic powder, onion powder, cayenne pepper, and more. Some recipes also suggest coating the chicken in flour or a flour mixture, and then dipping it in buttermilk or an egg mixture to help the coating stick. This step is crucial for achieving that mouthwatering crispy texture.

Frying:

Now, for the frying! Heat your oil in a deep fryer or a deep cast iron skillet to 350-375°F (177-190°C). It's important to use a thermometer to monitor the oil temperature, as this will affect your cooking time and the crispiness of your chicken.

Once the oil is hot, carefully place your chicken legs into the fryer, working in batches to avoid overcrowding. Aim for a frying time of 7-15 minutes per side, depending on the size of your chicken legs. Keep in mind that the temperature will drop when you add the chicken, so you may need to adjust the heat to maintain the ideal frying temperature.

Draining and Serving:

When your chicken legs are golden brown and cooked through, remove them from the fryer and drain them on paper towels. You can also use a wire rack to avoid sogginess and promote even cooking. Let the chicken rest for at least 10 minutes before serving to allow the juices to redistribute and ensure a juicy bite.

Tips for Success:

• Don't overcrowd your fryer or skillet. Fry in batches to maintain temperature and ensure even cooking.
• Use a thermometer to monitor the oil temperature. This is crucial for food safety and achieving the desired crispiness.
• Let the chicken rest after coating and before frying. This helps the coating stick and the chicken cook more evenly.
• Don't let the fried chicken sit on paper towels for too long, as it can start to steam and become soggy. Use a wire rack for better results.
• For extra crispy chicken, double-dip your chicken in the egg or buttermilk mixture and flour coating.
• Pat your chicken dry before coating to help the flour adhere better.
• Use a neutral-flavored oil with a high smoke point, such as vegetable, canola, or peanut oil.

By following these steps and tips, you'll be well on your way to frying delicious chicken legs with a crispy exterior and juicy, tender meat. Enjoy!

Internal temperature: 165°F-190°F

How Long to Fry Chicken Legs in a Deep Fryer: Internal Temperature 165°F–190°F

Chicken legs are cooked when they reach an internal temperature of 165°F. However, if you want to be absolutely sure that your chicken is cooked, you can leave it in the fryer for longer until it reaches 175°F or 190°F. This is because dark meat chicken tastes better when it reaches a higher temperature, and some people prefer their chicken legs to be fall-off-the-bone tender.

It can be challenging to check the internal temperature of chicken legs with a meat thermometer, as you need to probe the thickest part of the meat without hitting the bone. If you can't get an accurate reading, you can rely on your senses to determine whether the chicken is cooked. When you remove the chicken from the fryer, look at the meat around the skinny side of the leg. If it's cooked, you should see more bone than when you started cooking because the meat will have shrunk away from it. You can also cut into the chicken to check that the juices run clear.

On average, chicken legs take 12–15 minutes to cook through in 350°F oil, but this can vary depending on the size of the chicken pieces and the temperature of the oil. To ensure your chicken is cooked to the right temperature, you should use a meat thermometer to check its internal temperature.

If you're frying in batches, the oil temperature will drop when you add the chicken, so you may need to heat the oil back up in between batches. It's also important not to overcrowd the pan, as this will reduce the oil temperature and result in greasy, undercooked chicken.

Frequently asked questions