Crispy Fried Chicken Legs
From hypnos 13 years ago
- 15 - 30 mins to make
- Serves 4
If you buy the very best quality chicken, it will be fine to work with straight away. However if you are buying lower grade meat I would recommend soaking it in salted water for at least 20mins as it will add to the tenderness of the chicken when it's cooked. Read more As for quantities for the spices, I'm not entirely sure, I've always done this by eye and I get a bit of variety in my results, which isn't necessarily a bad thing. You can use legs, wings, thighs, even breast will work, just adjust the cooking time accordingly. See less
Ingredients
How to make it
- For a dozen chicken legs, or drumsticks I guess I would use about 5 or 6 big heaped tbsp of plain flour in a large bowl. I would probably add about 2tsp each of the rest of the herbs and spices then mix it all together. You can vary this according to your taste, add stuff, take stuff out, be creative. Put the chicken in the bowl and cover in the flour mix, shake off the excess and put to one side.
- My preferred method of cooking these is in a deep fat fryer, heat the oil to 175c and get the chicken in the oil. Fry for 5 - 10mins or until it is crisp and golden on the outside and fully cooked in the middle. If you have a temperature probe the minimum safe core temperature is 73c.
- I don't have a deep fat fryer at home so this is what I normally do. Turn the oven on to 200c, heat 3tbsp of cooking oil in a large frying pan or skillet. When hot enough add the chicken and fry until browned on the outside, transfer to a baking tray and stick it in the oven for 15mins, again checking to make sure it's thoroughly cooked before serving.
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