Description
Crispy, juicy, and perfectly seasoned—these Southern-style fried chicken legs are a true comfort food classic! Made with a flavorful buttermilk marinade, coated in a golden, crispy crust, and fried to perfection, this recipe brings the best homemade fried chicken right to your kitchen. Whether you’re cooking for a family meal or a gathering, these drumsticks will be the star of the table!
Ingredients
Chicken & Marinade
- 16 chicken legs (drumsticks)
- 1.5 cups buttermilk
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
Breading & Coating
- 2 cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional for heat)
Frying
- 4 cups vegetable oil (or peanut oil)
Instructions
In a large bowl, mix buttermilk, salt, garlic powder, onion powder, paprika, and black pepper. Submerge the chicken legs completely, cover, and refrigerate for at least 4 hours (or up to 24 hours for deeper flavor).
In a separate bowl, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, and cayenne pepper.
Remove the chicken from the marinade, letting the excess drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure a thick coating. For extra crispiness, double-dip by repeating the process: dip coated chicken back into the buttermilk and then again into the flour mixture.
Place the breaded chicken on a wire rack and let it rest for 15-20 minutes. This allows the coating to adhere, preventing it from falling off during frying.
In a cast-iron skillet or deep fryer, heat vegetable oil to 350-375°F (175-190°C). Use a thermometer to maintain temperature.
Carefully place the chicken legs into the hot oil in batches. Do not overcrowd the pan, as this lowers the temperature. Fry for 7-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a wire rack to drain excess oil. Let rest for 5 minutes before serving to keep the coating crispy.
Notes
- Double-dredging creates an ultra-crispy crust.
- For even cooking, let chicken sit at room temperature for 20 minutes before frying.
- Best oil options: Peanut oil or vegetable oil have high smoke points and neutral flavors.
- Make it spicy: Add more cayenne or dip in hot honey for a spicy honey chicken twist!
- Reheat crispy: Avoid microwaving. Instead, warm in an oven at 350°F for 10-15 minutes or in an air fryer at 375°F for 5-8 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Southern
Nutrition
- Serving Size: 2 chicken legs
- Calories: 450
- Sugar: 1g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg
Keywords: fried chicken legs, crispy fried chicken, Southern fried chicken, buttermilk fried chicken, homemade fried chicken, crispy chicken drumsticks, golden fried chicken, easy fried chicken recipe, deep-fried chicken