Mouthwatering, crispy, and utterly delicious, this KFC fried chicken legs recipe is your ticket to recreating that iconic fast-food magic at home. Perfect for family dinners, game day, or whenever the craving strikes, these chicken legs are guaranteed to disappear fast.
Why This Recipe Works
- The secret blend of herbs and spices gives these chicken legs their unmistakable KFC flavor.
- Double-dredging in the flour mixture ensures an extra crispy exterior that stays crunchy even after cooling.
- Frying at the perfect temperature means juicy, tender meat inside with no greasy aftertaste.
- Using chicken legs (drumsticks) offers the ideal meat-to-bone ratio for maximum flavor and satisfaction.
- This recipe is surprisingly simple, requiring no fancy ingredients or equipment, just good old-fashioned frying.
Ingredients
- 8 chicken legs (drumsticks), skin-on
- 2 cups all-purpose flour
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 egg
- 1 cup buttermilk
- Vegetable oil, for frying
Equipment Needed
- Deep fryer or large, deep skillet
- Thermometer
- Two large mixing bowls
- Whisk
- Tongs
- Paper towels
Instructions
Prepare the Chicken
Start by rinsing the chicken legs under cold water and patting them dry with paper towels. This step is crucial for ensuring the flour mixture sticks properly. In a large bowl, whisk together the buttermilk and egg. Add the chicken legs to the bowl, making sure each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for best results. Tip: The longer you marinate, the more tender and flavorful the chicken will be.
Mix the Dry Ingredients
In another large bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, thyme, basil, and oregano. Mix well to ensure all the spices are evenly distributed throughout the flour. This blend is what gives the chicken its signature KFC taste, so don’t skip any of the spices!
Dredge the Chicken
Remove the chicken legs from the buttermilk mixture, letting any excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere as much flour as possible. For extra crispiness, dip the chicken back into the buttermilk mixture and then into the flour again. Tip: Let the dredged chicken sit for 10 minutes before frying to help the coating set.
Heat the Oil
Fill your deep fryer or skillet with enough vegetable oil to submerge the chicken legs. Heat the oil to 350°F. Maintaining the correct temperature is key to crispy, not greasy, chicken. Use a thermometer to monitor the oil’s temperature throughout the frying process.
Fry the Chicken
Carefully add the chicken legs to the hot oil, working in batches to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F. Remove the chicken with tongs and drain on a wire rack or paper towels. Tip: Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Tips and Tricks
For those looking to elevate their KFC fried chicken legs even further, consider these advanced tips. First, adding a teaspoon of baking powder to the flour mixture can make the coating even crispier. Second, frying the chicken at a slightly lower temperature (325°F) for a longer time can result in more tender meat, though the exterior may be slightly less crispy. Third, experimenting with the spice blend allows you to customize the flavor to your liking. For example, adding a bit of cayenne pepper can give the chicken a spicy kick. Lastly, ensuring your oil is at the correct temperature before adding the chicken is crucial; too hot, and the outside will burn before the inside cooks; too cool, and the chicken will absorb too much oil and become greasy.
Recipe Variations
- For a healthier version, try baking the chicken legs at 400°F for about 40 minutes, turning halfway through. The result won’t be as crispy as fried, but it’s a good alternative.
- Add a tablespoon of hot sauce to the buttermilk mixture for a spicy twist on the classic recipe.
- Substitute half of the all-purpose flour with cornstarch for an even crispier coating.
- For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
- Experiment with different herbs and spices in the flour mixture, such as adding curry powder for an exotic flavor.
Frequently Asked Questions
Can I use chicken breasts instead of legs?
Yes, you can use chicken breasts, but keep in mind that cooking times may vary. Chicken breasts are thicker and may require a few extra minutes to reach the safe internal temperature of 165°F. Also, because breasts are leaner, they might not be as juicy as legs when fried.
How do I store leftovers?
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in a 350°F oven for about 10-15 minutes, or until heated through. This method helps retain the crispiness better than microwaving.
Can I make this recipe without buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes before using. This won’t be exactly the same as buttermilk but will work in a pinch.
Summary
This KFC fried chicken legs recipe delivers all the crispy, juicy goodness of the original, with a secret blend of spices that’ll have everyone asking for seconds. Whether you’re frying for a crowd or just satisfying a craving, this recipe is sure to impress.
