I reach for a big bowl and promise myself one thing I will keep this fried chicken legs recipe simple and bold. Cold buttermilk hugs the meat and the spices wake up fast. If you love buttermilk recipes and a classic fried chicken recipe you are in the right kitchen. We get tender meat and a crust that crackles at the first bite. I use chicken legs for a sure win. A chicken legs recipe gives even cooking and that perfect handle for dipping. Think southern fried chicken that feels like a Sunday memory. The coating stays light and the flavor runs deep. Crispy fried chicken sounds loud on the rack and stays crisp on the plate. We work steady. We season with care. We rest the dredged pieces so the crust holds. Hot oil does the last bit of work and we nod when the color turns golden. I pull one leg and taste that crunch and smile. These are crispy chicken legs that make the table quiet for a second then everyone reaches in for more.
Table of Contents
- 1) Key Takeaways
- 2) Easy Buttermilk Fried Chicken Legs Recipe
- 3) Ingredients for Buttermilk Fried Chicken Legs
- 4) How to Make Buttermilk Fried Chicken Legs
- 5) Tips for Making Buttermilk Fried Chicken Legs
- 6) Making Buttermilk Fried Chicken Legs Ahead of Time
- 7) Storing Leftover Buttermilk Fried Chicken Legs
- 8) Try these Main Course next
- 9) Buttermilk Fried Chicken Legs
- 10) Nutrition
1) Key Takeaways
I cook with calm hands and a warm pan. I reach for flavor first. I keep tools simple and close.
This fried chicken legs recipe loves buttermilk. The soak turns meat tender and gives a bright tang. The crust stays light and crisp.
I share this as Kathy from Simply Cooked Recipes at https www simplycookedrecipes dot com. We test. We taste. We pass on what works.
- Marinate in cold buttermilk for deep flavor and tender bites.
- Use a blend of flour and cornstarch to keep the crust extra crisp.
- Let coated legs rest on a rack before frying so the crust sets.
- Hold oil near a steady medium high heat for even color.
2) Easy Buttermilk Fried Chicken Legs Recipe
We start with a bowl and a plan. I say the quiet part twice. Fried chicken legs recipe. Fried chicken legs recipe. The words set the tone and the pan. You and I want a sure path and a plate that makes people lean in.
Cold buttermilk meets salt and warm spice. The meat drinks that mix and softens. The coating clings and puffs in hot oil. Southern fried chicken comes to mind and sets a cozy mood. The sound of a crackle feels like a tiny round of applause.
We keep moves tight. We work clean. We serve hot with lemon and a grin. On the site Simply Cooked Recipes I hold this as a go to for weeknights and parties. It reads easy. It eats even better. It is our crispy fried chicken that never lets us down.
3) Ingredients for Buttermilk Fried Chicken Legs
Chicken legs meaty drumsticks give rich flavor and a natural handle for dipping and sharing at the table.
Buttermilk cool and tangy liquid that softens meat and builds a gentle twang in each bite and fits lovers of buttermilk recipes.
Kosher salt steady seasoning that wakes the meat without sharp edges and keeps every bite balanced and bright.
Black pepper fresh ground for warm bite and a clean finish that lifts the crust and the juice under it.
Paprika sweet color and mild heat that helps golden tone form fast once the legs hit the oil.
Garlic powder simple pantry boost that brings a round savory note and stays even in high heat.
Cayenne optional spark that adds a small kick and pairs well with honey or lemon at the finish.
All purpose flour the core of our dredge that hugs the buttermilk and fries into a thin crisp shell.
Cornstarch light starch that adds crunch and keeps the crust airy so each bite snaps clean.
Baking powder tiny lift in the coating for extra craggy bits that hold sauce and keep texture vivid.
Onion powder soft sweetness that rounds the spice mix and supports that classic fried chicken recipe taste.
Dried thyme small herbal thread that sits in the background and makes the finish feel complete.
Neutral oil high heat choice like peanut or canola that keeps flavor clean and lets the crust shine.
4) How to Make Buttermilk Fried Chicken Legs
Step 1 pat legs dry and nest them in a large bowl. Whisk cold buttermilk with salt pepper paprika garlic and a pinch of cayenne. Pour over the legs and toss.
Step 2 chill at least one hour. Longer time gives deeper flavor. This sets up a recipe for fried chicken legs that stays juicy.
Step 3 stir flour cornstarch baking powder paprika onion powder garlic and thyme in a wide dish. Lift one leg from the buttermilk and let extra drip.
Step 4 press the leg into the flour mix. Turn and press again. Move to a rack. Repeat with the rest. Rest ten minutes so the crust sets well.
Step 5 heat oil to a steady medium high around one hundred seventy five C. Fry in small batches until deep golden and the thickest part reads seventy four C.
Step 6 rest on a clean rack for five minutes. Season with a light pinch of salt. Serve hot with lemon honey or hot sauce.
5) Tips for Making Buttermilk Fried Chicken Legs
Work with a thermometer and a rack. The first guards the heat. The second guards the crunch. Both keep stress low and results high.
For extra texture dip each leg back in buttermilk then dredge again. The double coat builds ridges that fry into loud crunch. That is our method for crispy chicken legs that hold up under sauce.
Season the flour with intent. Salt and warm spices make the crust taste complete. Aim for a clean oil and a calm pace. A southern fried chicken mood helps the cook and the plate.
6) Making Buttermilk Fried Chicken Legs Ahead of Time
I plan for parties with this move. I marinate the legs the night before. The flavor sinks in and the day of the cook stays relaxed.
Coat and rest the legs on a rack. Keep them in the fridge on a sheet pan. When guests walk in I heat the oil and fry in waves. The rhythm feels smooth and the kitchen smells like home.
Need to hold batches warm. Set a low oven and keep the rack inside. The crust will stay crisp for a short stretch. This gives us an easy fried chicken legs plan that fits game nights and birthdays.
7) Storing Leftover Buttermilk Fried Chicken Legs
Leftovers make a strong lunch. Cool the legs on a rack. Move them to a covered box and slide that into the fridge.
Reheat on a rack over a sheet pan at a medium hot oven until the crust wakes up and the meat steams gently. The bite stays juicy and the crackle returns.
For a late night snack I slice the meat for a salad or a soft roll with slaw. That little switch gives a new path and keeps waste at zero. It fits fans of crispy fried chicken and folks who like a lighter plate.
8) Try these Main Course next
9) Buttermilk Fried Chicken Legs
Crispy Buttermilk Fried Chicken Legs Recipe
Ingredients
For the Marinade
- 8 to 10 chicken legs drumsticks about 2 kilograms
- 2 cups cultured buttermilk well chilled
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper optional
For the Dredge
- 2 cups all purpose flour
- 0.25 cup cornstarch
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper optional
For Frying
- Vegetable oil for deep frying target depth 5 centimeters
- Lemon wedges hot sauce and honey for serving optional
Instructions
For the Marinade
- Pat the chicken dry and place in a large bowl.
- Whisk the buttermilk salt pepper garlic powder paprika and cayenne in a pitcher.
- Pour over the chicken and toss to coat each piece.
- Cover and chill for at least 1 hour and up to 12 hours.
For the Dredge
- In a wide bowl mix the flour cornstarch salt baking powder paprika onion powder garlic powder thyme and cayenne.
- Lift one piece from the buttermilk let extra drip then press into the flour mix until fully coated.
- Set each coated piece on a rack and let it rest for 10 minutes so the crust sets.
- For extra craggy crust dip each leg back into buttermilk then into flour a second time and rest again.
For Frying
- Pour oil into a deep pot and heat to 170 C use a thermometer.
- Fry 4 to 5 legs at a time without crowding turning as needed until deep golden and cooked through 12 to 15 minutes.
- Target 74 C in the thickest part with an instant read thermometer.
- Move cooked chicken to a clean rack set over a sheet pan and let it stand 5 minutes.
- Serve hot with lemon hot sauce or a light drizzle of honey.
10) Nutrition
One leg sits near two hundred sixty calories. Protein lands around eighteen grams. Fat sits near twelve grams. Carbs sit near twenty grams. Sodium sits near nine hundred sixty milligrams. Figures shift with size and dredge weight.
For a lighter plate bake on a rack after a short fry or use skinless legs. You will keep crunch and still feel fresh after the meal.
For readers new here I am Kathy from Simply Cooked Recipes at https www simplycookedrecipes dot com. Thanks for cooking with me today.
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