KFC Crispy Chicken Legs Recipe:🍗🍗🍗🍷

Making crispy chicken legs like KFC at home is possible with a few simple ingredients and the right technique. The key to KFC-style crispy chicken leg pieces is a well-seasoned flour coating, a flavorful marinade, and proper frying techniques for that perfect crunch and tenderness. Here’s a step-by-step recipe to make crispy chicken legs with a KFC-style taste.

KFC Crispy Chicken Legs Recipe

Ingredients

For the Marinade:

• 8 chicken leg pieces (drumsticks)
• 1 1/2 cups buttermilk (or regular milk with 1 tbsp lemon juice or vinegar)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper (optional, for extra heat)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp hot sauce (optional, for extra flavor)

For the Coating (Breading):

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/2 tsp baking powder (for extra crispiness)
• 1/2 tsp cayenne pepper (optional, for heat)

For Frying:

• Vegetable oil, for deep frying

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Instructions

1. Marinate the Chicken:

1. In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, cayenne pepper (optional), salt, black pepper, and hot sauce (optional).
2. Add the chicken legs to the marinade, making sure they’re fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. The buttermilk helps tenderize the chicken and infuses flavor.

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2. Prepare the Breading:

1. In a large shallow bowl or a plate, combine the flour, salt, paprika, garlic powder, onion powder, black pepper, oregano, baking powder, and cayenne pepper (optional).
2. Mix everything together thoroughly so that the seasoning is evenly distributed.

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3. Coat the Chicken:

1. Remove each chicken leg from the marinade, allowing the excess buttermilk to drip off.
2. Dredge the chicken leg pieces in the seasoned flour mixture, pressing down gently to coat the chicken thoroughly. Make sure the entire surface is covered with the flour mixture.
3. For an extra crispy coating, you can double-coat the chicken:
   • Dip the floured chicken leg back into the buttermilk, then coat it again in the flour mixture. This adds an extra layer of crunch.
4. Set the coated chicken aside on a plate or tray and let it rest for a few minutes before frying. This helps the coating adhere better.

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4. Heat the Oil:

1. In a deep frying pan, wok, or deep fryer, pour enough vegetable oil to submerge the chicken legs halfway, about 3-4 cups of oil.
2. Heat the oil to around 350°F (175°C). You can check the oil temperature with a thermometer, or if you don’t have one, drop a small piece of bread into the oil. If it sizzles and turns golden brown in about 30 seconds, the oil is ready.

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5. Fry the Chicken:

1. Carefully lower the coated chicken legs into the hot oil, one by one. Avoid overcrowding the pan; work in batches if necessary to ensure the oil temperature stays consistent.
2. Fry the chicken for about 10-12 minutes, turning occasionally to ensure all sides are golden brown and crispy.
3. Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when it reaches 165°F (75°C) on the inside, and the coating is golden and crispy.

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6. Drain and Serve:

1. Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.
2. Let the chicken rest for a few minutes before serving. This helps the juices settle and keeps the coating crispy.

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7. Serve and Enjoy:

Serve your homemade KFC-style crispy chicken legs with your favorite sides, such as mashed potatoes, coleslaw, corn on the cob, or fries.

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Tips for Perfect KFC-Style Crispy Chicken Legs:

• Double-Coating: For an even crispier coating, dip the chicken into the buttermilk and flour mixture twice. This creates a thicker, crunchier crust, similar to what you get in KFC’s chicken.
• Rest the Coating: After coating the chicken, let it rest for a few minutes before frying. This allows the breading to set and stick better during frying.
• Oil Temperature: Keep the oil temperature between 325°F-350°F (163°C-175°C). If the oil is too hot, the coating will burn before the chicken cooks through; if it’s too cold, the chicken will absorb too much oil and become greasy.
• Don’t Overcrowd the Pan: Fry the chicken in batches, ensuring the chicken pieces have enough space to cook evenly and stay crispy.
• Flavor Boost: Feel free to add extra spices like cayenne pepper or paprika for an added kick or experiment with garlic powder and onion powder in the marinade for deeper flavor.

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Enjoy your crispy, juicy chicken legs with a crunchy, flavorful coating that’s just like KFC! This recipe is perfect for a family dinner, game day, or any time you’re craving something crispy and delicious.

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