Good reasons to make fried chicken legs
This method for fried chicken legs ensures the flour coating stays attached to the skin during cooking. Using a simple blend of salt, pepper and paprika creates a savoury crust without being too spicy. Frying at a steady temperature allows the chicken to cook through to the bone without burning the outside. It is a straightforward way to achieve a professional result in your own kitchen.
How to prepare fried chicken legs
Prepare the chicken: Pat the chicken pieces dry with kitchen paper to remove any excess moisture. This helps the flour stick better and makes the skin much crispier during frying.
Coat the pieces: Mix the flour, salt, pepper and paprika in a large bowl. Roll each of the fried chicken legs in the flour mixture until they are completely covered in an even layer.
Heat the oil: Pour the vegetable oil into a deep pan and heat it over a medium setting. Test the heat by dropping a bit of flour into the oil to see if it sizzles immediately.
Fry until golden: Place the chicken in the hot oil and cook for about ten minutes on each side. The fried chicken legs should be golden brown and the juices should run clear when pierced.
Useful tips for fried chicken legs
Make sure the oil is not too hot when you start or the outside will burn before the inside is ready. You can use a kitchen thermometer to check that the internal temperature of the chicken reaches seventy five degrees celsius. Always let the meat rest on a wire rack for a few minutes after frying to keep the bottom from getting soggy. Using a neutral oil like vegetable or sunflower oil works best because they have a high smoke point. If you want a thicker crust, you can dip the fried chicken legs in milk before rolling them in the flour mixture. This simple addition creates a much crunchier coating for your meal. Using a wire rack instead of kitchen paper to drain the pieces keeps the coating from steaming and going soft.
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