Fried Chicken Legs

Crispy and juicy deep fried chicken.

Course Appetizer, Main, Snack

Cuisine American

Prep Time 5

Cook Time 30

Marinating Time 2

Servings

Calories 515kcal

Combine mayonnaise, mustard, tabasco sauce, salt and spices in a deep bowl to make a marinade.
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.
Pour frying oil into a deep frying pan and heat to 350 degrees F / 180 degrees C.
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.
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.
Transfer the cooked chicken to paper towels or a baking rack to drain the excess oil.

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.