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5.0 from 3 votes

Fried Chicken Legs

Crispy and juicy deep fried chicken.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
2 hrs
Servings: 3
Calories: 515 kcal
Course: Main Course , Appetizer , Snacks
Cuisine: American

Ingredients

  • 24 ounces (144g) chicken legs
  • ½ cup (60g) all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon white pepper
  • 1 teaspoon Tabasco sauce optional
  • 4 tablespoons mayonnaise
  • 1 teaspoon mustard
  • 4 cups (1L) of vegetable oil for frying

Instructions

    Cup of Yum
  1. Combine mayonnaise, mustard, tabasco sauce, salt and spices in a deep bowl to make a marinade.
  2. Dry the chicken legs with paper towels and add to the marinade. Toss so the legs are completely covered. If you have time, you can cover the bowl with plastic wrap and refrigerate for 1-2 hours or overnight.
  3. Pour frying oil into a deep frying pan and heat to 350 degrees F / 180 degrees C.
  4. Just before cooking, add flour into a bowl and dredge the chicken legs. Roll the legs on all sides so that it is completely covered with flour.
  5. Place the chicken into the hot oil. Fry the legs for 10-12 minutes, gradually turning them. Check with an instant read digital meat thermometer to ensure doneness.
  6. Transfer the cooked chicken to paper towels or a baking rack to drain the excess oil.

Notes

  • Before marinating the chicken legs, dry them with paper towels to remove excess moisture. This will help the coating adhere better and result in a crispier texture.
  • Marinate the chicken for at least 1 hour but up to overnight. 
  • Bring the chicken to room temperature for 30 minutes before frying. 
  • Maintain a consistent oil temperature by using a thermometer to monitor the oil. 
  • The frying time depends 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.
  • Don’t overcrowd the pan. Cook the chicken in batches if necessary. 
  • Turn the chicken legs halfway through cooking. 
  • Drain the chicken on paper towels or a wire rack for a few minutes before serving. 
  • Serve with your favorite sauces like blue cheese, ranch, barbecue, or honey mustard.
  • Storage - keep in an airtight container inside the fridge for 4 days.
  • Before marinating the chicken legs, dry them with paper towels to remove excess moisture. This will help the coating adhere better and result in a crispier texture.
  • Marinate the chicken for at least 1 hour but up to overnight. 
  • Bring the chicken to room temperature for 30 minutes before frying. 
  • Maintain a consistent oil temperature by using a thermometer to monitor the oil. 
  • The frying time depends 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.
  • Don’t overcrowd the pan. Cook the chicken in batches if necessary. 
  • Turn the chicken legs halfway through cooking. 
  • Drain the chicken on paper towels or a wire rack for a few minutes before serving. 
  • Serve with your favorite sauces like blue cheese, ranch, barbecue, or honey mustard.
  • Storage - keep in an airtight container inside the fridge for 4 days.

Nutrition Information

Calories 515kcal (26%) Carbohydrates 17g (6%) Protein 52g (104%) Fat 25g (38%) Saturated Fat 5g (25%) Polyunsaturated Fat 11g Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 242mg (81%) Sodium 808mg (34%) Potassium 647mg (18%) Fiber 1g (4%) Sugar 0.2g (0%) Vitamin A 98IU (2%) Vitamin C 1mg (1%) Calcium 33mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 515

% Daily Value*

Calories 515kcal 26%
Carbohydrates 17g 6%
Protein 52g 104%
Fat 25g 38%
Saturated Fat 5g 25%
Polyunsaturated Fat 11g 65%
Monounsaturated Fat 7g 35%
Trans Fat 0.1g 5%
Cholesterol 242mg 81%
Sodium 808mg 34%
Potassium 647mg 14%
Fiber 1g 4%
Sugar 0.2g 0%
Vitamin A 98IU 2%
Vitamin C 1mg 1%
Calcium 33mg 3%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.