I grew up on Sunday chicken, and this fried chicken legs recipe brings that same warm kitchen vibe. The crust turns crisp and golden. The meat stays juicy. The first bite gives a soft crunch, a little steam, and that gentle tang from buttermilk recipes. It feels like home in a skillet. You can tweak the method to fit your day. If you love air fryer recipes chicken, this batter still works. If the oven is calling, think baked chicken with a light oil brush. Low fuss, big payoff. For busy nights, I even set up bbq chicken legs crockpot for a slow simmer, then finish with a fast fry for that snap. I test across pans, but a cast iron skillet recipes dinner gives the most even heat and steady color. Use what you have though. I wrote this for legs, yet boneless skinless chicken thighs shine with the same soak and spice. Grab a bowl, pour the buttermilk, and let us make something that tastes like a small win.
Table of Contents
- 1) Key Takeaways
- 2) Easy Crispy Buttermilk Fried Chicken Legs Recipe
- 3) Ingredients for Crispy Buttermilk Fried Chicken Legs
- 4) How to Make Crispy Buttermilk Fried Chicken Legs
- 5) Tips for Making Crispy Buttermilk Fried Chicken Legs
- 6) Making Crispy Buttermilk Fried Chicken Legs Ahead of Time
- 7) Storing Leftover Crispy Buttermilk Fried Chicken Legs
- 8) Try these chicken dinners next
- 9) Crispy Buttermilk Fried Chicken Legs
- 10) Nutrition
1) Key Takeaways
We keep things clear and warm. Simply Cooked Recipes shares food that feels like home. I write as Kathy and I cook with care. The plan fits weeknights and weekends. The fried chicken legs recipe brings crisp crust and tender meat. Two goals guide us. Keep the steps simple. Keep the flavor bold.
The soak softens each bite. The dredge clings and forms crags. The oil cooks steady at a safe range. The rest on a rack keeps the crust light. Every move serves one aim. Better texture and clean taste.
Tools stay flexible. A deep pot works. A wide skillet works. A cast iron pan shines. You can even use the oven or an air fryer when time runs tight. You still get a good crunch. You still get that comfort we crave.
2) Easy Crispy Buttermilk Fried Chicken Legs Recipe
I keep this friendly and short. I say fried chicken legs recipe and I say it again. The words mark the focus and help readers find it fast. We lean on one bowl for the soak and one bowl for the dredge. Hot oil does the rest. The steps sit close. Your eyes move quick. Your hands follow.
This method scales up for guests. It scales down for two. The batter fits buttermilk recipes and plain milk. The flour mix gives lift without fuss. The color runs from pale gold to deep amber. We stop at a firm crunch and clear juices.
We test with oven heat for baked chicken. We test with a basket for air fryer recipes chicken. We try slow cookers for bbq chicken legs crockpot and finish in a hot pan to set the crust. The same soak suits boneless skinless chicken thighs as well. A heavy pan meets the ask for cast iron skillet recipes dinner.
3) Ingredients for Crispy Buttermilk Fried Chicken Legs
Chicken legs Use meaty legs with skin. The skin protects the meat and builds crunch.
Buttermilk Adds gentle tang and helps the coating cling. A simple swap uses milk with a squeeze of lemon.
Hot sauce Brings a quiet kick that wakes the crust. Choose a mild brand if kids eat with you.
All purpose flour Creates body and color. The grain stays light when mixed with starch.
Cornstarch Lifts the crust and keeps it shatter crisp.
Kosher salt Seasons the meat and brightens every spice.
Garlic powder Gives round flavor that holds through the fry.
Onion powder Adds a savory base that supports the crust.
Paprika Brings warmth and a soft red hue.
Black pepper Adds a sharp bite that balances the rich fry.
Cayenne Gives heat for those who like a spark.
Neutral oil Peanut or canola work well. They stay steady at fry temps.
4) How to Make Crispy Buttermilk Fried Chicken Legs
step 1 Pat the legs dry. Stir buttermilk with hot sauce. Submerge the meat. Cover and chill for one hour or up to eight.
step 2 Mix flour with cornstarch and spices. Keep the bowl wide. The mix should feel airy and loose.
step 3 Lift one leg and let extra liquid drip. Press into the flour. Flip and press again. Set on a rack.
step 4 Heat oil to three hundred twenty five degrees. Use a thermometer for calm control.
step 5 Fry in batches. Turn once. Aim for deep gold and one hundred seventy five at the thickest point.
step 6 Move to a rack. Rest for five minutes. The crust sets. The juices settle.
step 7 For oven use a greased rack. Bake at four hundred twenty five until crisp. For an air fryer mist with oil and cook at three eighty.
5) Tips for Making Crispy Buttermilk Fried Chicken Legs
Keep the dredge dry and light. Shake the bowl to fluff it before each batch. Rest the coated legs on a rack for ten minutes. The crust grabs and holds.
Watch the oil. Small changes matter. A gentle nudge on the heat knob keeps the color even. Use tongs with a soft grip so the crust does not tear.
When you crave extra crunch try a double dip. Dip back into buttermilk then flour. For a twist try the crispy chicken legs recipe or the southern style chicken legs recipe with your favorite spice blend.
6) Making Crispy Buttermilk Fried Chicken Legs Ahead of Time
Marinate the legs the night before. The soak works in the fridge and frees your hands on cook day. Keep the flour mix sealed and ready.
Bread just before frying for the best snap. If you must bread early set the pieces on a rack and chill uncovered. The surface dries and crisps fast in hot oil.
For parties par fry to pale gold. Cool on a rack. Finish in a hot oven when guests arrive. A heavy pan gives steady heat for the skillet fried chicken legs recipe and keeps the crust even.
7) Storing Leftover Crispy Buttermilk Fried Chicken Legs
Cool the chicken on a rack. Move to a container once the steam fades. Store in the fridge for up to three days. The crust softens yet comes back with heat.
To reheat use a hot oven or an air fryer. Skip the microwave. High dry heat brings back the crunch without greasing the surface.
Leftovers make great picnics and late night snacks. Slice the meat for salads or sandwiches. The flavor plays well with ranch or honey. Credit to Simply Cooked Recipes and to Kathy for this calm plan.
8) Try these chicken dinners next
9) Crispy Buttermilk Fried Chicken Legs
Fried Chicken Legs Recipe Crispy Buttermilk Fried Chicken Legs
Ingredients
- 10 chicken legs
- 2 cups buttermilk
- 2 teaspoons hot sauce
- 2 cups all purpose flour
- 1/2 cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons paprika
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Neutral oil for frying
Instructions
- Pat the chicken dry. In a large bowl, whisk buttermilk with hot sauce. Add the legs and coat well. Cover and chill for 1 to 8 hours.
- In another bowl, mix flour, cornstarch, salt, garlic powder, onion powder, paprika, black pepper, and cayenne.
- Lift one leg from the buttermilk. Let the excess drip. Dredge in the flour mix. Press to form craggy bits. Set on a rack. Repeat with all pieces.
- Heat 1 1/2 inches of oil in a deep skillet to 325°F over medium heat. Work in batches. Fry the legs 14 to 18 minutes, turning once, until deep golden and the thickest part hits 175°F.
- Move to a wire rack set over a sheet pan. Rest 5 minutes for the crust to fix and the juices to settle.
- For the air fryer option, mist breaded legs with oil and cook at 380°F for 24 to 28 minutes, turning halfway.
- For the oven option, place on a greased rack over a sheet pan. Bake at 425°F for 35 to 40 minutes, turning once.
10) Nutrition
One leg carries about three hundred sixty five calories. Protein lands near twenty seven grams. Fat sits near twenty grams. Carbs come in near twenty grams. Sodium lands near six hundred forty milligrams. Values shift with oil level and piece size. Eat with a bright salad and water for balance.
Read more at Simply Cooked Recipes. Visit us at https://www.simplycookedrecipes.com. I am Kathy and I test each step so you cook with calm focus.
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