Description
A crispy and tender fried chicken leg recipe marinated in buttermilk for maximum flavor.
Ingredients
Scale
- 2 lbs chicken legs
- 1 cup buttermilk (or milk mixed with a tablespoon of vinegar)
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Vegetable oil for frying
Instructions
- Marinate the chicken: Place the chicken legs in a bowl and pour the buttermilk over them. Cover and let them marinate for at least 2 hours or preferably overnight.
- Prepare the coating: In another bowl, mix together the flour, salt, pepper, paprika, and garlic powder until evenly combined.
- Heat the oil: In a deep pan, heat vegetable oil over medium heat, enough to submerge the chicken legs for frying.
- Coat the chicken: Remove the marinated chicken legs from the buttermilk, allowing excess to drip off, and coat each piece in the flour mixture.
- Fry the chicken: Carefully place the coated chicken legs into the hot oil. Fry for about 12-15 minutes, turning occasionally, until golden brown and fully cooked through (internal temp of 165°F).
- Drain and serve: Transfer the chicken to a paper towel-lined plate to drain off excess oil. Serve hot and enjoy!
Notes
For best results, marinate the chicken legs overnight. Maintain the oil temperature at around 350°F while frying.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: fried chicken, buttermilk chicken, comfort food, Southern recipe