Go Back
Crespy Fried chicken legs

Crispy Fried Chicken Legs

L. L. Sofia
These crispy fried chicken legs are golden-brown, incredibly crunchy on the outside, and juicy on the inside. Made with a seasoned buttermilk brine and a crispy flour coating, this recipe guarantees restaurant-quality fried chicken at home. Whether for family dinners, picnics, or game nights, these flavor-packed drumsticks will be a hit every time!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 30 minutes
Course Comfort Foods
Cuisine American
Servings 6 -8 fried chicken legs
Calories 290 kcal

Ingredients
  

  • 🛒 Precisely Measured Ingredients
  • For the Chicken & Brine
  • 2 lbs chicken legs drumsticks
  • 2 cups buttermilk or whole milk + 1 tbsp vinegar
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper optional, for a spicy kick
  • For the Coating
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch for extra crispiness
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • For Frying
  • Enough vegetable oil for deep frying peanut, canola, or sunflower oil

Instructions
 

  • 🔥 Instructions: How to Make Crispy Fried Chicken Legs
  • Step 1: Brine the Chicken for Juiciness
  • In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and cayenne pepper.
  • Add chicken legs to the bowl, making sure they are fully submerged.
  • Cover and refrigerate for at least 2 hours (or overnight for best results).
  • Step 2: Prepare the Coating
  • In a large mixing bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, chili powder, salt, and black pepper.
  • Mix well to distribute the seasonings evenly.
  • Step 3: Coat the Chicken
  • Remove chicken legs from the buttermilk brine and let the excess drip off.
  • Dredge each piece in the flour mixture, pressing the coating onto the chicken for extra crispiness.
  • Let the coated chicken rest for 10 minutes before frying to help the breading adhere.
  • Step 4: Fry to Perfection
  • Heat oil to 350°F (175°C) in a deep fryer or large pot.
  • Fry chicken legs in batches for 12-15 minutes, turning halfway through.
  • Once golden brown and crispy, remove and drain on a wire rack (avoid paper towels to prevent sogginess).
  • Step 5: Serve & Enjoy!
  • Let the fried chicken rest for 2 minutes before serving.
  • Pair with coleslaw, mashed potatoes, or cornbread for a classic meal!

Notes

✅ Double coating – For an even crispier crust, dip the chicken back into the buttermilk and flour mixture a second time.
✅ Oil temperature control – Keep the oil at 350°F to prevent greasy chicken.
✅ Reheat properly – Reheat in an oven at 375°F for 10 minutes to keep it crispy.