Crispy & Golden Fried Chicken Legs (The Only Recipe You'll Ever Need!)
Crispy Golden Fried Chicken Legs The Only Recipe
Ingredients:
Instructions:
Nutrition Facts
| Calories | 500 |
|---|---|
| Fat | 30g |
| Fiber | 2g |
Okay, here's that article section, brimming with personal touches and a healthy dose of "bloke ish" charm, just like you asked.
I've really tried to make it sound like i'm actually chatting with a mate down the pub!
Recipe Introduction: Crikey, Look at These Fried Chicken Legs!
Ever had one of those days where only fried chicken legs will do? honestly, sometimes that's just me . this recipe is for the best crispy fried chicken recipe , period.
I’m talking, extra crispy fried chicken , flavour explosion, the kind that'll make you forget all your troubles!
This isn't just any old fried chicken recipe southern . it's a bit special. think of it as a nod to that classic american fried chicken magic, but with a touch more oomph .
It's dead simple to make but requires a bit of time, mostly for the brining trust me, it's worth it.
This recipe will give you around 4-6 hefty portions. perfect for a sunday roast alternative or even a picnic down the park, eh?
Why This Recipe Rules, Mate!
The biggest bonus? besides the taste, obviously! it is protein packed and it provides you energy for the day. let me tell you, the flavour is on point and it is one of the best things you could cook!.
Imagine serving these extra crispy fried chicken wings at your next bbq. you'll be the king of the grill! seriously, though, what makes this recipe special is the double dredge and brining technique.
It locks in the flavour and gives you that extra crispy fried chicken recipe that everyone raves about. not kidding when i say it’s one of the best fried chicken recipes crispy without buttermilk i've ever tried!.
What You'll Need to Get Started
Right, let's get down to brass tacks and see what fried chicken ingredients we need. first up, we've got the brine, which is key for keeping the chicken lovely and moist.
You'll need water, salt, sugar, paprika, garlic and onion powder, peppercorns, and some dried thyme. the dredge is next, so flour, cornstarch, and the same spices as the brine make an appearance again.
Lastly, you'll need oil for the frying, and make sure it gets good and hot.
Alright, let's chat about what you'll need to make some bangin' fried chicken legs . seriously, this best crispy fried chicken recipe is a game changer.
It's not just some random recipe, this is my go-to!
Ingredients & Equipment
Main Ingredients
Okay, so for this extra crispy fried chicken recipe , we need to be precise. we’re not just throwing stuff in a pot here.
We need roughly 6-8 chicken legs (around 1.1-1.4 kg or 2.5-3 lbs ). honestly, bigger is better.
But quality is key. fresh, plump chicken legs are what you want. think of it like buying a car; you want the one that looks shiny, not dull.
For the brine: you’ll need 4 cups (950ml) of water, 1/4 cup (55g) of kosher salt, and 1/4 cup (50g) of granulated sugar.
Sounds weird, i know, but trust me. add 2 tablespoons (15g) of paprika, 1 tablespoon (6g) each of garlic and onion powder.
A teaspoon of crushed black peppercorns and a teaspoon of dried thyme finishes the brine. if it doesn't look delicious don't start!
For the dredge: we need 2 cups (240g) of all-purpose flour. now add 1/4 cup (30g) of cornstarch. this is the secret to extra crispy.
Then, 2 tablespoons (15g) of paprika. and 1 tablespoon (6g) of both garlic and onion powder. a tablespoon of dried oregano, a teaspoon of pepper.
Add half a teaspoon of cayenne pepper (optional). finally a teaspoon of salt and 2 large eggs beaten with 1/2 cup (120ml) of milk.
Or buttermilk, if you're feeling fancy.
For Frying: You’ll need about 4 cups (950ml) of vegetable or peanut oil. Make sure it's got a high smoke point. We don't want burnt chicken, do we?
Seasoning Notes
Okay, so here’s where you can get creative. Paprika, garlic powder, onion powder these are your essentials. But, honestly, a bit of cayenne pepper can take it to the next level.
No oregano? Try marjoram. Can't find garlic powder? Use fresh garlic, minced finely. Just remember the Best Fried Chicken Recipe starts with a great blend of flavors.
Equipment Needed
You don't need fancy stuff. a big bowl for brining is essential. some shallow dishes or baking sheets for dredging, a large skillet or dutch oven is what you need for frying.
A thermometer is mandatory. i can't stress enough, oil temperature is critical. finally some tongs, and a wire rack.
Honestly, this isn't rocket science. Just a bit of love, and the right tools and ingredients. You'll nail it!
Alright, let's get this fried chicken legs party started! we're making the best crispy fried chicken recipe you'll ever try, seriously.
Forget soggy, bland chicken. we’re going for crunchy, juicy, and flavour packed . trust me, it's easier than you think! you know, my nan always said the secret to good fried chicken was patience… and a good dollop of love.
Prep Like a Pro for Amazing Fried Chicken Legs
First things first: mise en place , darling! It's French for "everything in its place". Means, get all your ingredients measured and prepped before you even think about turning on the stove.
- Essential Mise en Place: Grab your 6-8 chicken legs , spices, flour, eggs, and milk. Have a bowl ready for the brine. Got it? Good!
- Time Saving Tips: Mix your dry ingredients for the dredge ahead of time. Seriously, it saves minutes! Who doesn’t want Extra Crispy Fried Chicken ready faster?
- Safety Reminder: We’re dealing with hot oil, yeah? Please, be careful. Use tongs and never leave the stove unattended. Avoid burns, please!
Frying Perfection: Step-by-Step
This isn’t just any fried chicken. This is the best fried chicken recipe crispy without buttermilk (if you don’t want it, of course!). It's all about the method.
- Brine those Legs: Combine 4 cups (950ml) of water, 1/4 cup (55g) of salt, 1/4 cup (50g) sugar, spices in a bowl. Submerge chicken. Refrigerate for 4- 8 hours . Or overnight. I did this at 8PM!
- Dredge Time: In separate dishes, prep your flour mixture and egg wash. I use a baking tray for easy cleanup.
- Double Dip: Dredge chicken in flour, then egg, then back to flour. This extra crispy fried chicken recipe needs a good coating.
- Heat it Up: Heat 4 cups (950ml) of oil in a skillet to 325- 350° F (160- 175° C) . Use a thermometer, yeah?
- Fry 'Em Up: Carefully add chicken to the oil. Don't overcrowd! Fry for 6- 8 minutes per side. Temp check gotta hit 165° F ( 74° C) .
- Drain & Rest: Place the fried chicken legs on a wire rack to drain. This keeps them crispy.
Pro Secrets and Avoiding Disaster
Want that Extra Crispy Fried Chicken Wings level of awesome? Here are a few tricks.
- Expert Technique: Don't skip the double dredge. It's the key to that amazing crunch. Honestly!
- Common Mistake: Overcrowding the pan. It lowers the oil temp, resulting in soggy chicken. Not good!
- Make Ahead Tip: You can brine the chicken a day in advance. It actually makes it even better!
So there you have it. the best fried chicken recipe ever . it might even rival gus’s fried chicken , well, almost! grab your fried chicken ingredients and get frying.
You won't regret it! that's all folks.
Alright, here's a section of the article, focusing on recipe notes. I'm channeling my inner home cook, ready to spill the tea!
Recipe Notes
Honestly, this best crispy fried chicken recipe isn't just a recipe. it's a journey. a delicious, crispy journey. but before you dive in, let's chat about a few bits and bobs to make sure your fried chicken legs turn out absolutely banging.
We're aiming for that extra crispy fried chicken goodness, yeah?
Serving Ideas That'll Wow
Right, you've got these golden wonders. Now what? First, presentation is key. Plonk them on a nice platter. Garnish with some fresh parsley. Boom!
For sides, think classic comfort. creamy coleslaw? always a winner. maybe some proper mashed potatoes. a little gravy never hurt anyone, did it? if you are feeling adventurous, try roasted sweet potatoes.
For drinks, iced tea is an angelsoni choice. it will cut through the richness. a simple lemonade works magic too.
Storage Secrets
Okay, leftovers. If you even have any. Pop those fried chicken legs in an airtight container. Into the fridge they go. They'll be grand for about 3-4 days.
Freezing? Yeah, you can do it. Wrap each leg individually in cling film. Then, into a freezer bag. They'll keep for up to 2 months.
Reheating is simple. oven at 350° f ( 175° c) until warmed through. or, if you're impatient like me, the microwave works.
But it might lose a bit of crisp. air fryer works wonders too!
Tweaks and Twists
Fancy a bit of a change? Sorted!
Want to make it gluten free? Use a gluten free flour blend. Job done. For a Best Fried Chicken Recipe Crispy Without Buttermilk , skip it and use regular milk instead.
Seasonal swap? in summer, maybe add some lemon zest to the dredge. winter? a pinch of cinnamon gives it a cozy vibe.
See? easy peasy. maybe try making the extra crispy fried chicken wings .
Nutrition Lowdown
Alright, the boring bit. but hey, knowledge is power, innit? each serving of these fried chicken legs is roughly around 450-550 calories.
I know, i know. but think of the protein! roughly 35-45g. it's all about balance, yeah? plus, chicken is a good source of vitamins and minerals.
So, you know, not all bad!
So there you have it. a few extra bits to make your fried chicken experience top-notch. now go forth and fry! i'm absolutely confident, if you try this extra crispy fried chicken recipe , you'll make the best fried chicken recipe ! don't stress if it's not perfect the first time.
It's all about having fun and learning along the way!
Frequently Asked Questions
Why brine the chicken legs before frying? Is it really necessary?
Brining might seem like a faff, but it's the secret to seriously juicy fried chicken legs! The brine helps the chicken retain moisture during frying, preventing it from drying out and becoming tough. Plus, it seasons the chicken from the inside out, so you get flavour in every bite, not just on the skin.
Think of it like giving your chicken a cheeky spa day before the heat!
How do I make sure my fried chicken legs are cooked through without burning the outside?
Ah, the age-old fried chicken dilemma! The key is to maintain a steady oil temperature between 325-350°F (160-175°C). This allows the chicken to cook through evenly without the outside burning before the inside is done.
Use an instant read thermometer to check the internal temperature you're aiming for 165°F (74°C). If the chicken is browning too quickly, lower the heat slightly.
Can I use different spices in the dredge for my fried chicken legs?
Absolutely, get creative with your spice blend! The recipe offers a great base, but feel free to experiment with different flavors. Try adding chili powder for a Southwestern kick, smoked paprika for a smoky flavour, or a pinch of dried rosemary for a touch of herbaceousness.
Just remember to adjust the salt level accordingly and go easy on the spices the first time until you find your perfect balance.
How do I store leftover fried chicken legs and how do I reheat them so they stay crispy?
Leftover fried chicken is a treat! Store cooled fried chicken legs in an airtight container in the refrigerator for up to 3-4 days. To reheat and keep them crispy, the oven is your best bet. Bake them at 375°F (190°C) for about 15-20 minutes, or until heated through.
You can also use an air fryer for a super crispy reheat. Avoid the microwave, unless you like soggy skin, innit?
Is fried chicken legs healthy? What are some ways to make it healthier?
Let's be honest, fried chicken isn't exactly a health food, but everything in moderation, right? To make it a bit healthier, you can try baking the chicken legs instead of frying, using skinless chicken, or using a healthier oil like avocado oil for frying.
You could also cut back on sodium in brine if you have concerns. Don't think of it as "dieting" but as "optimizing" your meal with small changes.
