Deep-Frying Chicken Legs: A Tasty, Crispy Treat

Deep-fried chicken legs are a popular dish, but they can be tricky to get right. This guide will take you through the process step-by-step, from preparing the chicken to achieving the perfect crispy coating. You'll be frying like a pro in no time!

How to Make Fried Chicken Legs in a Deep Fryer

Choosing the right oil

When it comes to choosing the right oil for frying chicken, there are a few key considerations to keep in mind. Firstly, you'll want an oil with minimal flavour transfer, a high smoke point for high-heat frying, and a neutral flavour that won't overpower the chicken and its seasoning.

Canola Oil

Canola oil is an excellent choice for frying chicken due to its high smoke point and neutral flavour. It also has the added benefit of being a health-conscious option, with high levels of omega-3 and omega-6 fatty acids and low levels of saturated fats. It is a versatile oil that can also be used for frying fish.

Vegetable Shortening

Vegetable shortening is a popular choice for frying chicken, especially in the South. It is a solid fat that melts as it heats up, and its high smoke point makes it ideal for achieving a crispy, golden-brown finish.

Lard

Lard is another traditional option for Southern-style fried chicken recipes. It gives your chicken a rich, savoury flavour and an incredibly crispy crust.

Peanut Oil

Known for its high smoke point and nutty flavour, peanut oil adds a unique taste to fried chicken. It also has minimal flavour transfer, making it ideal for establishments serving multiple fried foods. However, peanut oil is less commonly used due to its high price point and potential to cause reactions in individuals with nut allergies.

Coconut Oil

Coconut oil is a healthier option for deep frying, with high levels of lauric acid and healthy fats. It is also odourless and lightly flavoured, adding a hint of sweetness while preventing flavour transfer.

When frying chicken, it is important to maintain an oil temperature between 350 and 375 degrees Fahrenheit. Frying at a lower temperature will result in greasy chicken, while a higher temperature will lead to burnt crust with a raw interior.

Preparing the chicken

Marinating the Chicken:

Before coating the chicken legs, it is essential to enhance their flavour by marinating them. Place the chicken legs in a large bowl and season them generously. A typical seasoning blend includes salt, garlic, hot sauce, and Creole or Cajun seasoning. You can adjust the spices to your preference and even add some crushed red pepper flakes or dry Sriracha for an extra kick. Once seasoned, pour buttermilk over the chicken legs, ensuring each piece is well coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least four hours, or even overnight for more intense flavour.

Breading the Chicken:

While the chicken is marinating, prepare the breading mixture. In a large bowl, whisk together all-purpose flour and cornstarch (or cornmeal), baking powder, and a generous amount of your favourite spices. You can use paprika, garlic powder, onion powder, cayenne pepper, white pepper, dried herbs such as thyme, oregano, or parsley, and salt to taste. Mix the dry ingredients well, ensuring they are evenly distributed.

Once the chicken has finished marinating, remove the pieces from the buttermilk, letting the excess drip off. Then, dredge each chicken leg in the flour mixture, ensuring they are well coated. For an extra crispy texture, double-dip the chicken legs by returning them to the buttermilk and then coating them in the flour mixture a second time. Place the coated chicken legs on a plate and let them rest for about 10-15 minutes while you heat the oil. This resting period helps the breading stick to the chicken and ensures a crispier final product.

Frying the Chicken:

When you are ready to fry, heat your oil in a deep fryer or a deep cast-iron skillet. The ideal temperature for frying chicken is 350°F (177°C). You can use a meat thermometer to monitor the oil's temperature. Once the oil is hot, carefully place the chicken legs into the fryer in batches to avoid overcrowding. Fry the chicken legs until they are golden brown, turning them over occasionally to ensure even cooking. The total cooking time will depend on the size of the chicken legs, but it typically takes around 12-15 minutes for each batch.

Once the chicken is cooked to perfection, remove the pieces from the fryer and place them on paper towels to absorb any excess oil. Transfer the fried chicken to a wire rack to ensure they remain crispy and avoid steaming. If you are frying multiple batches, keep the cooked chicken warm in a low oven (around 200°F/90°C) while you finish frying the remaining legs.

Making the batter

Firstly, prepare your dry ingredients. In a large bowl, combine all-purpose flour with your desired spices and seasonings. This can include onion powder, garlic powder, paprika, chili powder, salt, black pepper, and celery seeds. Mix these ingredients well to ensure they are evenly distributed throughout the flour. You can adjust the amounts of each ingredient to suit your taste preferences.

Next, prepare your wet ingredients in a separate bowl. For this, you will need eggs and milk. Some recipes suggest using buttermilk for extra flavour and thickness. You can also add a pinch of salt and pepper to the wet mixture to enhance the flavour. Whisk these ingredients together until they are well combined.

Now it's time to coat the chicken legs. Take each chicken leg and coat it thoroughly in the dry flour mixture. Ensure each piece is evenly coated and shake off any excess flour. Then, dip the floured chicken into the wet mixture, ensuring it is well coated. Finally, return the chicken to the flour mixture for a second coating. This double-coating process will ensure a thick and crispy batter.

For an even thicker batter, you can repeat the process by dipping the chicken back into the wet mixture and then into the flour mixture again. This will create an extra layer of batter, making it crispier.

Once all the chicken legs are coated, let them rest for a few minutes while you heat the oil in your deep fryer. This resting period will help the batter stick to the chicken and ensure a crispy texture.

Now, you are ready to fry your chicken legs! The ideal temperature for frying is around 350 degrees Fahrenheit, so make sure your oil is heated to this temperature before adding the chicken. Carefully place the chicken legs into the hot oil, working in batches to avoid overcrowding. Fry the chicken until it is golden brown and crispy, turning occasionally to ensure even cooking.

And that's it! You now have delicious, crispy fried chicken legs with a batter that is sure to impress.

Frying the chicken

Firstly, you'll need to heat your oil to the right temperature. Most recipes suggest heating your oil to 350°F, but some suggest going as high as 375°F. It's important to get this right, as oil that is too hot will burn the outside of the chicken, and oil that is not hot enough will result in greasy, soggy chicken.

When your oil is at the right temperature, carefully place your chicken legs into the oil. You may want to use tongs for this. Depending on the size of your fryer, you will probably need to cook the chicken in batches so as not to overcrowd the fryer. Overcrowding will cause the oil temperature to drop, and your chicken will not cook properly.

Fry the chicken legs for around 12-15 minutes, turning them over partway through the process. You can also turn them occasionally, every 10-15 minutes, depending on the size. The chicken is done when it is golden brown and crispy, and the juices run clear. You can also check the internal temperature with a meat thermometer—it should read 165°F.

When the chicken is cooked, remove it from the oil and place it on paper towels to drain off the excess oil. It's important to do this quickly, so the chicken doesn't start to steam, which will make it soggy. You can then transfer the chicken to a wire rack to keep it warm while you cook the rest of the batch.

Serving suggestions

Fried chicken legs are a versatile dish that can be served in a variety of ways. Here are some ideas to get you started:

• Plain, with a few dashes of hot sauce, or tossed in your favourite buffalo or barbecue sauce.
• With comforting side dishes such as mashed potatoes, vinegar coleslaw, stuffed collard greens, and green beans.
• As part of a picnic, family gathering, weeknight dinner, or special treat.
• As a standalone treat or with side dishes such as potato salad, coleslaw, or mashed potatoes.
• With classic side dishes like coleslaw, baked beans, or mashed potatoes and gravy.
• With lighter side dishes like grilled vegetables, corn on the cob, or a light side salad.

Fried chicken legs are a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you serve them plain, with a sauce, or as part of a larger meal, they are sure to be a hit!

Frequently asked questions