Fried Chicken Legs

An easy recipe for crispy, crunchy chicken drumsticks.

Course: Appetizer, Dinner, lunch, Main Course

Cuisine: American, Western

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 495kcal

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.

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.