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Some people go crazy over chicken wings, but my favorite game day food is deep fried chicken legs. The chicken leg is juicier than the wing. Quite frankly, it has more meat and is easier to eat. When I deep fry them using a savory seasoning before I bread it, I can skip the sloppy sauces and still have all the flavor.
My friends and family ask me to make this recipe all the time! It’s well-seasoned and it’s best served simply with home-fried potato chips and a side of raw carrots and dip. It’s perfect game day meal that’s not too messy to eat while sitting on the couch!
Recipe Type: Poultry
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Yield: 4 servings
¼ cup of salt
2 tbl black pepper
2 tsp chili powder
2 tbl onion powder
2 tbl garlic powder
1 tsp ground red pepper
- 1. Get your deep fryer filled to the indicator line with the peanut oil. Pre-heat the oil to 375 degrees Fahrenheit. You want the oil at a fairly high temperature because when you add the chicken legs, the oil temperature will drop. The chicken must cook at a heat high enough to seal in the juices so you don’t have soggy chicken.
- 2. Check your chicken legs over for any extra fat, which you can cut away if you like. Pat them dry with a paper towel to remove any excess moisture. The moisture will cause popping in the fryer. This can cause burns!
- 3. Mix the Rub ingredients. Reserve 3 tsp of the rub. Use the rest to generously coat the chicken with this rub. I like the seasoning UNDER the breading not IN the breading. This keeps the seasoning locked in. You don’t see the bits of seasoning floating in the peanut oil when you do the rub this way. Wash your hands in antibacterial soap to avoid contamination before you continue!
- 4. Set up a breading station, using three shallow bowls. Place the flour in one, the beaten eggs in the next, and the Panko breadcrumbs to the third bowl.
- 5. Add the reserved 3 tsp of Rub to the flour.
- 6. Using tongs or the dry hand/wet hand method, dip each chicken leg into the flour, then the egg, then the Panko crumb mixture. Make sure each piece is carefully coated. I place mine in the raised basket of my deep fryer as I complete each one.
- 7. After you’ve added all the chicken legs, carefully lower the frying basket into the pre-heated peanut oil.
- 8. Chicken legs take approximately 8 to 10 minutes to cook. You can check them with an instant read thermometer if you’re unsure if they are cooked.
- 9. When you raise the frying basket out of the oil, use tongs to carefully pull each leg out and place it onto a platter lined with paper towel to absorb any excess oil.
I always plan two chicken legs per person for my get-togethers. Everyone loves this chicken because it’s so full of flavor and moist that we can eat it as a finger food and skip the messy sauces!
Enjoy! And please, do share photos of your own favorite fried chicken recipes with us on Instagram.