If you’re looking for that perfect crispy fried chicken leg recipe, look no further. These fried chicken legs are brined to enhance juiciness and flavor, then coated in a spiced flour mixture and fried to golden perfection. Whether it’s for a family dinner or a weekend treat, this recipe ensures that each bite is crunchy on the outside and tender and juicy on the inside. Let’s get frying!
Ingredients:
For the Brine:
- 1 liter hot water (34 fl oz)
- 20 g salt (0.7 oz)
- 20 g sugar (0.7 oz)
- 10 g garlic (0.4 oz), minced
- 6 chicken legs
For the Coating:
- 300 g flour (11 oz)
- 200 g corn starch (7.1 oz)
- 10 g sweet paprika (0.4 oz)
- 5 g black pepper (0.2 oz)
- 10 g salt (0.4 oz)
- 10 g oregano (0.4 oz)
For the Egg Wash:
- 2 eggs
- 100 ml water (3.4 fl oz)
For Frying:
- Vegetable oil (for frying)
Instructions:
1. Brine the Chicken:
- Prepare the Brine:
- In a large bowl, dissolve the 20 g salt and 20 g sugar in 1 liter of hot water. Add the minced garlic and stir to combine.
- Brine the Chicken:
- Place the chicken legs into the brine, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for more flavor and tenderness.
- Remove and Dry:
- After brining, remove the chicken legs from the brine and pat them dry with paper towels. Set aside.
2. Prepare the Coating:
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, corn starch, paprika, black pepper, salt, and oregano. This will form the crispy coating for the chicken.
3. Prepare the Egg Wash:
- Beat the Eggs:
- In a separate bowl, beat the eggs with 100 ml of water until smooth. This egg wash helps the coating stick to the chicken and adds extra crispiness.
4. Coat the Chicken:
- Coat with Dry Mixture:
- Dredge each chicken leg in the seasoned flour mixture, shaking off any excess.
- Dip in Egg Wash:
- Dip each floured chicken leg into the egg wash, ensuring it’s fully coated.
- Second Flour Coat:
- After dipping in the egg wash, roll the chicken leg once more in the seasoned flour mixture, pressing gently to ensure a thick, even coating.
5. Fry the Chicken:
- Heat the Oil:
- In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Make sure there’s enough oil to fully submerge the chicken legs.
- Fry the Chicken:
- Carefully lower the coated chicken legs into the hot oil, frying in batches if necessary to avoid overcrowding the pot. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (75°C).
- Drain:
- Once cooked, remove the chicken legs from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
6. Serve:
- Serve the crispy fried chicken legs hot with your favorite dipping sauces or side dishes like coleslaw, mashed potatoes, or biscuits. Enjoy the satisfying crunch and juicy chicken with every bite!
Conclusion:
These Crispy Fried Chicken Legs are the epitome of comfort food, combining a juicy interior with an irresistibly crispy, seasoned crust. The brining process ensures the chicken stays tender, while the double coating of seasoned flour and corn starch guarantees a perfect crunch. Whether for a family meal or special gathering, this recipe is sure to impress.