Indulge in the irresistible combination of crispy golden-brown coating and succulent, juicy meat with this mouthwatering recipe for fried chicken legs. Learn how to fry chicken legs that will please the whole family.
Batter-fried chicken legs make for the perfect family meal. The crispy, golden coating and juicy, tender meat appeal to both kids and adults, ensuring everyone will enjoy it.
Deep fried chicken drumsticks are a classic comfort food that can be served with various sides for a delicious and satisfying meal. Plus, making crispy fried chicken legs at home is a cost-effective alternative to dining out.
Making homemade fried chicken legs customized with herbs and spices is surprisingly easy and allows you to create a delicious and personalized flavor profile.
With a few simple ingredients from your pantry, such as flour, salt, and pepper, you can make a flavorful marinade and a basic batter that creates a deliciously crispy crust.
Yeap, perfectly seasoned and cooked to perfection, these fried chicken drumsticks will satisfy your cravings and leave you wanting more!
Why Make This Recipe
- They Are So Crispy – When deep-fried, the batter creates a crispy coating on the chicken legs, which contrasts nicely with the juicy and tender meat inside. You’ll love the satisfying crunch.
- So Flavorful – The pan fried chicken legs are seasoned with various herbs and spices, which enhance the overall taste of the chicken.
- They Are Moist and Tender – When chicken legs are coated in batter and deep-fried, the batter helps seal the moisture, preventing the meat from drying out during the cooking. Marinating for at least an hour, or up to overnight, also results in tender and juicy chicken legs.
Ingredient Notes
- Chicken – I used chicken legs, but you can make this with any bone-in, skin-on cut. Simply adjust the cooking time accordingly.
- Flour – Coat the marinated chicken legs with all-purpose flour to create a crispy crust. You can substitute gluten-free flour if preferred.
- Seasoning – Use kosher salt, garlic powder, white pepper or black pepper, and some Italian seasoning for an herby flavor, or substitute your favorite seasoning blend.
- Mayonnaise – Using mayonnaise not only adds flavor but also helps to tenderize the chicken so it’s nice and juicy.
- Mustard – Add yellow mustard, Dijon, or whole-grain mustard for even more flavor.
- Vegetable Oil – Use your favorite oil for cooking this fried chicken recipe.
How To Fry Chicken Legs
Get the full ingredients list and instructions from the recipe card below.
- Mix the mayonnaise, mustard, salt, and pepper in a deep bowl to prepare a marinade.
- Pat the chicken legs dry with paper towels and place them in the bowl with the marinade. Toss to coat the chicken legs, then cover with plastic wrap and refrigerate for at least 1 hour, up to overnight.
- Heat frying oil in a deep skillet or frying pan to 350 degrees F / 180 degrees C.
- Pour flour into a bowl and roll the marinated chicken legs to coat with flour.
- Fry the chicken legs in hot oil for 10-12 minutes, turning every few minutes so they brown evenly. Check the temperature with an instant read digital meat thermometer to ensure doneness.
- Transfer the cooked chicken to paper towels or a baking rack to drain the excess oil.
Note: Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
Tips For Success
- Use a paper towel to pat the chicken legs dry before marinating. The coating will stick better and result in a crispier texture.
- You can cook chicken legs right away, but marinating the chicken for at least 1 hour or up to overnight will result in more flavorful chicken.
- Rest the cold chicken at room temperature for 30 minutes before frying.
- Use a thermometer to help maintain a consistent oil temperature.
- The total cooking time will vary depending on the size of the chicken legs.
- Use a digital meat thermometer to ensure the internal temperature of the chicken reaches 165 degrees F / 74 degrees C.
- Cook the chicken in batches, and don’t overcrowd the pan.
- Turn the chicken legs over for even cooking.
- Drain the fried chicken on paper towels or a wire rack to remove excess oil before serving.
- Serve with your favorite dipping sauces like Ranch, buffalo sauce, blue cheese, BBQ, or honey mustard.
Variations
- Swap the Seasonings – You can season the marinade with your favorite blend of herbs and spices. Lemon pepper, cajun seasoning, onion powder, and herbs add lots of flavor.
- Make Them Spicy – Add Tabasco hot sauce or buffalo sauce and a pinch of crushed red pepper or cayenne pepper to the marinade for extra spicy wings.
- Use Different Cuts of Chicken – Try this recipe with chicken thighs, chicken wings, chicken breasts, or more. Adjust the cooking times accordingly.
Budget-Friendly Tips
- Buy Chicken Legs in Bulk – Purchasing chicken legs in larger quantities can often be more cost-effective than buying smaller packages. Look for sales or discounts at your local grocery store, or consider purchasing from a wholesale or discount store.
- Use Affordable Cooking Oil – Choose an affordable cooking oil for frying, such as vegetable oil or canola oil, as these options tend to be more budget-friendly than specialized oils.
- Opt for Bone-in, Skin-on Chicken Legs – Bone-in, skin-on chicken is typically cheaper than boneless options. Cooking chicken with the bone in can add flavor and moisture to the meat.
Prep Ahead And Storage
- Prep Ahead – Defrost frozen chicken before beginning the recipe. Let the chicken marinate for at least 1 hour and up to overnight.
- Store – Leftover fried chicken drumsticks can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven until warm and crispy.
- Freeze – Freeze leftover fried chicken legs for up to three months. Defrost overnight in the fridge.
Meal Prep
- Cook a Large Batch – Prepare a large batch of fried chicken legs and divide them into meal-sized portions. You can adjust the quantity based on your needs and preferences.
- Freezing Chicken – If you want to extend the shelf life of your meal prepped chicken drumsticks, you can freeze them. After frying, allow the wings to cool completely, then place them in airtight, freezer-safe containers or bags. Thaw and reheat them when ready to eat. However, remember that the texture may change slightly after freezing and reheating.
FAQs
The best way to achieve a crispy batter is to make sure the chicken legs are well-coated with the batter mixture, use a meat thermometer to make sure the oil is 350-375 degrees F / 175-190 degrees C, and fry the chicken legs in small batches.
Marinating the chicken in advance will make for more flavorful, juicer chicken. The flour batter should only be prepared just before coating the chicken for best results.
Chicken drumsticks will cook in about 10-12 minutes, but the exact time can vary depending on their size. When the chicken is golden brown, check for an internal temperature of 165 degrees F / 74 degrees C when checked with a digital meat thermometer.
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Get The Fried Chicken Drumsticks Recipe:
Fried Chicken Legs
Ingredients
Instructions
- Mix the mayonnaise, mustard, salt, and spices in a deep bowl to prepare a marinade.
- Pat the chicken legs dry with paper towels and place them in the bowl with the marinade. Toss to coat the chicken legs, then cover with plastic wrap and refrigerate for 1-2 hours or overnight.
- Heat the oil in a deep skillet or frying pan to 350 degrees/ 180 degrees C.
- Pour flour into a bowl and roll the marinated chicken legs to coat with flour.
- Fry the chicken legs in hot oil for 10-12 minutes, turning every few minutes so they brown evenly. Check the temperature with an instant read digital meat thermometer to ensure doneness.
- Transfer the cooked chicken to paper towels or a baking rack to drain the excess oil.
Notes
- Pat the chicken legs dry with paper towels before marinating to remove excess moisture. The coating will stick better and result in a crispier texture.
- You can cook the chicken right away, but marinating the chicken for at least 1 hour or up to overnight will result in more flavorful chicken.
- Rest the cold chicken at room temperature for 30 minutes before frying.
- Use a thermometer to help maintain a consistent oil temperature.
- The total cooking time will vary depending on the size of the chicken legs.
- Use a digital meat thermometer to ensure the temperature of the chicken reaches 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
- Cook the chicken in batches, and don’t overcrowd the pan.
- Flip the chicken legs for even cooking.
- Drain the chicken on paper towels or a wire rack to remove excess oil before serving.
- Serve fried chicken with your favorite dipping sauces like buffalo sauce, blue cheese, ranch, barbecue, or honey mustard.
- Storage – keep leftovers in an airtight container inside the fridge for 4 days.
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