How Long To Deep Fry Chicken Legs? – Fry To Perfection

If you’re craving delicious and crispy chicken legs, deep frying is the way to go! But you might be wondering, how long to deep fry chicken legs to perfection? In this post, we’ll walk you through the answer to the ideal cooking time, how to make, and some tips for crispy chicken legs. 

How Long To Deep Fry Chicken Legs?

Deep frying chicken legs typically takes around 12-15 minutes. The exact cooking time depends on the chicken legs’ size, the oil’s temperature, and the type of equipment used. A successful fry chicken legs is about producing a crispy, golden-brown exterior layer. To ensure the chicken is done, check its internal temperature.

Internal temperature of fried chicken legs

165 degrees Fahrenheit (or 74 degrees Celsius) must be reached for the fry chicken legs to be done. 

For those who don’t know, the internal temperature is in the middle of the thickest part of the cooked food. Ensuring the center of the food is thoroughly cooked allows all parts to receive sufficient heat, resulting in delicious and properly cooked food. The common internal temperature of chicken, turkey, and other poultry is 165°F.

What Are Chicken Legs?

Chicken legs have two parts: drumstick and thigh. These cuts are chicken leg quarters when the back is still partly attached to the thigh-drumstick part. Chicken always runs, which develops red muscle fibers, making the meat darker. It can absorb marinades well, staying juicy and delicious.

Deep fry chicken drumstick

A drumstick must be fried for 15 to 18 minutes to turn golden brown. Before adding the chicken parts to the oil in a deep fryer, heat the oil temperature to 375 degrees F. If frying in a deep pan, turn the chicken drumstick every 10 minutes. Fried chicken drumsticks are excellent when paired with dipping sauces like honey mustard or blue cheese.

Deep fry chicken thigh

It takes 15 minutes to fry a boneless chicken thigh deep. The bone-in one lasts longer, about 25-30 minutes. The time is at a temperature of 350°F (or 175°C). Fry them until the interior is soft, the outside crispy and the color is golden. Serve with some side dishes, such as rice, roasted baby potatoes, boiled broccoli, mac and cheese.

How To Make Deep Fried Chicken Legs?

What you need

Please keep in mind that the ingredient amounts provided below are just for guidance. Feel free to adjust and season according to your family’s taste preferences. Cooking is all about making it your own and adding flavors that you love!

• 2 lb chicken legs
• 1.5 cup flour (or all purpose flour)
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 tablespoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon salt and black pepper
• 1 egg
• 3/4 cup milk or 2 cups of buttermilk
• Enough oil for deep frying
• 1/2 teaspoon celery seeds (if you have them)
• Basil, oregano

Instruction

1. In one bowl, mix flour and 11 spices and seasonings.
2. In a separate bowl, whisk together buttermilk and eggs until well combined.
3. Dip the chicken legs in the dairy and egg mixture, coating them completely. Then, coat the chicken legs in the flour and seasoning mixture.
4. Repeat the process by dipping the chicken legs back into the milk and flour mixture, then place them on a plate to rest.
5. Fry the chicken legs in batches in hot oil in a skillet, leaving enough space between each piece. Let them cook until they are golden brown and crispy.
6. After cooking, let the chicken legs rest for about 5 minutes before serving. Enjoy your delicious fried chicken legs.

Tips For Making Crispy Deep Fry Chicken

• For the best frying results, use vegetable, peanut, or type of oil with a high smoke point. 
• Before adding the chicken legs, ensure the oil is hot enough, around 375°F.
• Always check the deep-fried chicken’s internal temperature with an instant-read thermometer to ensure it is fully cooked. 
• For extra flavor and crispiness, coat the chicken with well-seasoned flour.
• Keep an eye on the cooking time to avoid overcooking, which can make the chicken dry and leathery.

FAQs

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