Southern Fried Chicken Legs

a chicken leg on a plate with fried chicken legs in the background

Southern Fried Chicken Legs

Course Main Course

Cuisine American

Prep Time 15

Cook Time 40

Marinade Time 1

Total Time 1 55

Servings legs

Calories 315kcal

Author Rachel Ballard

Equipment

1 8 inch heavy bottomed skillet

Ingredients

For the buttermilk marinade

1 1/2 pounds chicken legs about 5 large
1 cup buttermilk
3 tablespoons hot sauce
1 teaspoon sea salt

For the breading

1 1/4 cups flour all purpose, gluten free or cassava (See Note 1)
1 1/2 teaspoons sea salt (See Note 2)
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder

For frying

3 cups refined coconut oil good lard is also great (See Note 3)

Instructions

Add the chicken legs to a medium bowl. Pour over the buttermilk and add the salt and hot sauce. Stir to coat. Marinate for at least one hour in the fridge or up to 24 hours if you have time.
When you're ready to fry, add the flour of your choice to a shallow bowl and add the salt, pepper, paprika, garlic powder and onion powder and stir to combine.
Transfer the chicken legs one at a time into the flour and press the flour on really well to coat. Transfer the legs to one side to let the breading "set" and firm for about five minutes before frying.
While the chicken rests, add the fat of your choice to your skillet and heat over medium high to 365 degrees. The fat should be 2 inches deep in your skillet.
When the oil is hot enough, add the chicken without crowding the pan. Keep an inch of space on all sides.
Fry on the first side until golden; about 8 minutes then flip and cook on the second side 8 to 9 minutes more or until a meat thermometer registers 165.
Transfer the chicken to a cooling rack to rest for 10 to 15 minutes before enjoying.

Notes

Note 1: For traditional breading use all purpose flour. For gluten free, any 1:1 gluten free flour. For grain free, cassava flour is a good choice. All give similar flavor and texture results.

Note 2: Sea salt is less salty than table salt. If you choose to use iodized table salt, reduce the salt by half. If using large flakes of kosher salt, use 1 1/2 times more of the recommended amount.

Note 3: Refined coconut oil gives no coconut flavor. Avocado oil would work for frying but it's expensive. If using lard, make sure it's pastured and from a good source like Thrive Market. Never use the bleached and preservative added lard from the grocery store.

Nutrition