Deep Fried Chicken Legs
This Deep Fried Chicken Legs recipe will show you how to make fried drumsticks that are crunchy outside, and moist and juicy inside.
Print
Pin
Servings: 4
Calories: 618kcal
Equipment
- Bowl
- Deep Pot
- Slotted spoon
Ingredients
- 8 chicken legs drumsticks
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- ¾ cup all purpose flour
- 2 teaspoons garlic powder
- ½ teaspoon each salt and pepper
- 2 cups vegetable oil or more if required, for frying
Instructions
- Mix the mayonnaise and mustard in a large bowl. Pat the chicken legs dry with paper towels, then add them to the bowl and toss to coat. If you have time, cover the bowl with plastic wrap and refrigerate for 1 hour to marinate.
- Heat ¾-inch of oil in a large pot or deep fryer over medium-high heat until it reaches 350°F (175°C).
- Add the flour, garlic powder, salt and pepper to a bowl and stir to combine.
- Roll each chicken leg in the flour mixture, making sure it is evenly coated.
- Gently place the chicken legs in the hot oil, using tongs or a slotted spoon, being careful not to overcrowd the pot or splash.
- Fry the chicken legs for about 12 minutes, turning each piece over halfway through, or until they are golden brown and cooked through, with an internal temperature of 165°F (74°C).
- Use a slotted spoon to remove the chicken legs from the oil and place them on a paper towel-lined plate to drain off excess oil.
- Serve and enjoy.
Tried this recipe?Head down to the comments and give it a star rating!
Notes
Top tips
- Use a meat thermometer: To ensure that the chicken legs are cooked all the way through and are safe to eat, use a meat thermometer to check their internal temperature. The ideal temperature for cooked chicken is 165°F (74°C). Insert the thermometer into the thickest part of the meat, making sure it doesn't touch the bone.
- Don't overcrowd the pot: When frying chicken legs, it's important not to overcrowd the pot or fryer. This can cause the temperature of the oil to drop, resulting in greasy and unevenly cooked chicken. Fry the chicken legs in small batches, and give them enough space to cook and brown evenly.
- Let them rest: Let the chicken rest for a few minutes before serving to allow the juices to settle and get them nice and juicy, and the coating to set.
Nutrition
Calories: 618kcal | Carbohydrates: 21g | Protein: 54g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 246mg | Sodium: 427mg | Potassium: 702mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 0.4mg | Calcium: 47mg | Iron: 4mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.