Ella Walter
There are many ways to cook fried chicken legs in a deep fryer, and the process can be tailored to your taste preferences. For example, you can marinate the chicken in buttermilk, honey, or mayonnaise and mustard before frying. You can also add spices to the flour coating, such as paprika, garlic, onion powder, cayenne pepper, or chilli powder. The oil temperature is important, with most recipes recommending 350-375°F/175-190°C, and you should always cook in batches to avoid overcrowding the fryer and causing the temperature to drop. The cooking time will depend on the temperature of the oil and whether you are cooking in batches, but it usually takes around 10-15 minutes for the chicken to turn golden brown and reach the ideal internal temperature of 165°F/74-75°C.
| Characteristics | Values |
|---|---|
| Oil temperature | 350°F-375°F (175°C-190°C) |
| Oil type | Vegetable oil, canola oil |
| Chicken coating | Flour, cornstarch, egg, buttermilk, breadcrumbs, cornflakes, paprika, garlic powder, salt, pepper, cayenne pepper, chilli powder, hot sauce |
| Cooking time | 10-20 minutes |
| Chicken temperature | 165°F (74°C-75°C) |
| Chicken appearance | Golden brown, juices run clear, no longer pink inside |
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What You'll Learn
Marinade the chicken legs in buttermilk and coat in a flour mixture
To make fried chicken legs in a deep fryer, you'll first want to marinade the chicken legs in buttermilk and coat them in a flour mixture. This process will ensure your chicken is juicy and flavourful.
Start by preparing a simple marinade of buttermilk. You can add spices to the buttermilk, such as paprika, cayenne, salt, and pepper, for an extra kick of flavour. Soak the chicken legs in this mixture for as long as you can, as this will make the chicken more tender and allow the flavours to penetrate the meat. If you have the time, leave the chicken to marinate in the refrigerator for an hour or even overnight.
Once you're ready to cook, remove the chicken legs from the buttermilk marinade and let the excess liquid drain off. Then, it's time to coat the chicken in a flour mixture. You can use plain flour or add spices and seasonings to the flour for extra flavour. Try garlic powder, onion powder, salt, and pepper. You could also add cornstarch to the flour mixture, which will help the batter stick to the chicken and create a crispier crust.
Now, dredge the chicken legs in the flour mixture, ensuring each piece is evenly coated. Gently shake off any excess flour, and your chicken legs will be ready for frying!
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Heat oil in a deep fryer to 375°F/190°C
To cook fried chicken legs in a deep fryer, heat oil in the deep fryer to 375°F/190°C. This temperature is ideal for cooking chicken legs as it allows the chicken to cook evenly without burning the exterior. The temperature will drop once you add the chicken, so it is important to preheat the oil to the correct temperature.
When heating the oil, you can use a deep fryer, an electric skillet, or a cast-iron skillet. If using a skillet, heat about 3/4-inch of oil in the pan over medium-high heat. The oil should come up at least 3/4-inch in the pot so that the chicken is submerged enough.
It is important to note that the oil temperature may vary depending on the type of oil used and the desired crispiness of the chicken. For example, one source recommends heating the oil to 300°F for crispier skin, while another suggests heating the oil to 335°F.
Additionally, it is crucial to avoid overcrowding the pot or fryer. Frying the chicken legs in small batches gives them enough space to cook and brown evenly. Overcrowding the pot can cause the temperature of the oil to drop, resulting in greasy and unevenly cooked chicken.
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Fry chicken legs in batches until golden brown
Frying chicken legs in batches is a crucial step in achieving the desired golden brown colour and crispy texture. Here is a detailed guide to help you master this technique:
Firstly, prepare your workstation by heating oil in your deep fryer to the desired temperature. The ideal temperature range for frying chicken legs is between 350°F-375°F (175°C-190°C). This temperature will ensure that your chicken cooks evenly and achieves the desired crispiness. Allow the oil to heat up sufficiently before carefully placing the chicken legs into the hot oil.
When frying, always work in batches to avoid overcrowding your deep fryer. This is essential to maintain the oil's temperature and ensure even cooking. Depending on the size of your deep fryer, you may fry 2-3 chicken legs at a time. Use tongs or a slotted spoon to gently lower the chicken legs into the hot oil, taking care not to splash or overcrowd the fryer.
As the chicken legs fry, keep a close eye on them and adjust the temperature as needed. Turn the chicken legs periodically, about once every 10-15 minutes, to ensure even browning. The exact frying time will depend on the size of the chicken legs and the temperature of your oil, but on average, it should take around 12-15 minutes for the chicken legs to turn golden brown.
While frying, you can also perform a simple test to check if your chicken legs are cooked through. Use a fork to pierce a chicken leg; if it goes through without resistance and the juices run clear, your chicken is likely cooked. Additionally, the internal temperature of fully cooked chicken legs should register at 165°F (74°C) on a meat thermometer.
Once the chicken legs are golden brown and cooked through, remove them from the deep fryer using a slotted spoon and place them on paper towels to absorb any excess oil. Let the chicken legs cool down for at least 10 minutes before serving. Enjoy your perfectly fried chicken legs!
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Drain the chicken legs on paper towels
Once the chicken legs are golden brown and cooked through, carefully remove them from the oil. Use a slotted spoon or tongs to take them out of the fryer and place them on a paper towel-lined plate. This will help to absorb any excess oil and keep the chicken legs crispy. Be careful not to let the chicken sit on the paper towels for too long, as the steam can make them soggy and they may stick to the paper. Alternatively, you can drain the chicken legs on a wire rack placed over a baking sheet, keeping them warm in the oven while you finish frying the rest of the batch.
Let the chicken legs rest for at least 10 minutes before serving. This allows the juices to settle, making the chicken nice and juicy, and gives the coating time to set. If you're using an oven to finish cooking the chicken, place the chicken legs on a wire rack in the centre of the oven at 200°F. This will keep them warm and crispy while you fry the remaining chicken.
If you're cooking in batches, it's important to let the oil cool down slightly between batches. The temperature of the oil will drop when you add the chicken, so you may need to adjust the heat to maintain the correct temperature. It's also important not to overcrowd the fryer or pot, as this can cause the oil temperature to drop, resulting in greasy and unevenly cooked chicken.
To ensure the chicken legs are cooked through, use a meat thermometer to check their internal temperature. The ideal temperature for cooked chicken is 165°F (74°C). Insert the thermometer into the thickest part of the meat, making sure it doesn't touch the bone. You can also pierce the chicken with a fork or cut into it to check that the juices run clear. If you don't have a meat thermometer, you can rely on your senses and check that the meat is no longer pink and has shrunk away from the bone.
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Use a meat thermometer to check the internal temperature
Using a meat thermometer is a great way to ensure your chicken legs are cooked through and safe to eat. The ideal internal temperature for cooked chicken is 165°F (74°C).
Insert the thermometer into the thickest part of the meat, being careful to avoid piercing the bone. If you don't have a meat thermometer, you can also pierce the chicken with a fork to check if it's done. The chicken is ready when the juices run clear.
When using a deep fryer, it's important to work in batches to avoid overcrowding the fryer, which can cause the oil temperature to drop. This will result in greasy and unevenly cooked chicken. Give each chicken leg enough space to cook and brown evenly.
If you're frying multiple batches, keep the cooked chicken legs in a warm oven while you finish frying the rest. This will ensure they stay warm and crispy.
Additionally, don't let the fried chicken sit on a paper towel for too long, as it will start to steam and become soggy. Instead, drain the excess oil using a wire rack over a baking sheet.
By using a meat thermometer and following these tips, you can ensure your deep-fried chicken legs are cooked to perfection, with a crispy exterior and juicy interior.
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Frequently asked questions
The best temperature to cook fried chicken legs in a deep fryer is 350-375°F (175-190°C).
The cooking time for fried chicken legs in a deep fryer depends on the number of chicken legs being cooked at once, their size, and the desired level of crispiness. On average, a chicken leg will take 12 to 15 minutes to cook when deep-fried.
There are a few ways to tell if your fried chicken legs are cooked:
- Check the colour: the chicken legs are done when they are golden brown and no longer pink inside.
- Check the juices: the juices should run clear.
- Use a meat thermometer: the ideal internal temperature for cooked chicken is 165°F (74-75°C).
Before frying, coat the chicken legs in a flour mixture, buttermilk marinade, or a combination of milk, eggs, salt, and pepper. Let the chicken legs rest for 10-15 minutes to allow the breading to crust and the chicken to cook evenly.
