Fried Chicken Legs
Crispy double-dredged drumsticks in seasoned flour and an egg-milk wash, fried at 350°F to 165°F inside. Makes about 10 legs.
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Ingredients
- 2 pounds chicken legs drumsticks, about 8 to 10
- 1 cup all-purpose flour
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 tablespoon paprika
- 1/2 teaspoon chili powder or to taste
- 1 1/2 to 2 teaspoons salt divided, or to taste
- 1 teaspoon black pepper divided
- 1 egg
- 3/4 cup whole milk
- oil enough for deep frying
Instructions
- In a large bowl, combine the flour, onion powder, garlic powder, paprika, chili powder, most of the salt and most of the pepper. Set aside.
- In a separate bowl, whisk the milk and egg with a pinch of salt and pepper.
- Dip each drumstick in the seasoned flour, then in the egg and milk, then back into the flour.
- Heat the oil to 350°F. Gently lower the drumsticks into the hot oil in batches and fry over medium heat, turning them as they cook, until golden brown and crispy outside and 165°F in the thickest part.
- Lift the chicken out and drain it on paper towels before serving.
Notes
Fry in batches; lower the heat a little if the skin darkens too fast. Refrigerate leftovers within 2 hours; eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 232kcalCarbohydrates: 11.9gProtein: 14.3gFat: 13.9gSodium: 484mgFiber: 0.8gSugar: 1.1g
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