Southern style fried chicken legs. In a large saucepan, heat vegetable oil on medium heat. On a large plate, combine flour, cayenne pepper, paprika, and salt. In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk.
Coat meat with a mixture of crushed cornflakes, Parmesan cheese, salt, and pepper before dunking each drumstick in buttermilk and covering in a crunchy outer layer again. In this post I'm sharing my favorite Traditional Southern Fried Chicken Recipe. I know that you're probably thinking that making fried chicken at home is somewhat of a commitment. You can have Southern style fried chicken legs using 10 ingredients and 3 steps. Here is how you cook it.
Ingredients of Southern style fried chicken legs
- You need 4-5 of chicken legs, washed.
- It’s 2 cups of flour.
- You need 1/2 cup of buttermilk.
- You need 2 of eggs, beaten.
- Prepare 1/2 tsp of onion powder.
- It’s 1/2 tsp of garlic powder.
- You need 1/4 tsp of salt.
- Prepare 1/4 tsp of pepper.
- You need 1/4 tsp of paprika.
- You need of Oil for frying.
It is, but it is so worth it. Add chicken thighs and legs and cook for several minutes. Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through.
Southern style fried chicken legs step by step
- Mix dry ingredients in a ziploc bag, it’s easiest for coating this way. Beat eggs and buttermilk in a bowl..
- Put oil in a pan and heat to 350.
- Dip chicken in flour and spice mixture then buttermilk egg mix then back in flour spice mixture. Immediately place in hot frying pan and fry about 10-12 minutes per side on medium heat until crispy and brown. Great plain or you can toss in bbq or hot sauce. Pairs great with Mac and cheese, green beans, corn, coleslaw, potato salad, potato wedges, salad or mashed potatoes and gravy..
Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Crispy and juicy, it's sure to be a family favorite. Crispy and juicy, it's sure to be a family favorite. There's also no need for a long marinade in buttermilk, so you don't have to plan ahead.