If you’ve been craving the crispy, flavorful chicken legs from KFC, this recipe will satisfy your taste buds without requiring a trip to the restaurant. In just a few minutes, you can have deliciously crispy chicken legs that are perfect for a quick meal or snack. Let’s dive into this easy and tasty recipe!
Ingredients
- 7 chicken legs
- 300 ml (10 fl oz) beer
- 200 g (7.1 oz) flour
- 150 g (5.3 oz) starch (cornstarch or potato starch)
- 3 g (0.1 oz) oregano
- 5 g (0.2 oz) sweet paprika
- 10 g (0.4 oz) salt
- 2 g (0.1 oz) black pepper
- 2 eggs
- 100 ml (3.4 fl oz) water
- 1 onion, sliced
- 1 g (0 oz) black pepper
- 3 g (0.1 oz) salt
Instructions
Step 1: Marinate the Chicken
- Prepare the marinade:
- In a large bowl, combine 300 ml of beer, 1 sliced onion, 1 g of black pepper, and 3 g of salt. Mix well.
- Marinate the chicken legs:
- Add the 7 chicken legs to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour (or overnight for better flavor).
Step 2: Prepare the Coating
- Mix the dry ingredients:
- In a large mixing bowl, combine 200 g of flour, 150 g of starch, 3 g of oregano, 5 g of sweet paprika, 10 g of salt, and 2 g of black pepper. Stir until the mixture is well combined.
- Prepare the egg wash:
- In a separate bowl, whisk together 2 eggs with 100 ml of water until fully blended.
Step 3: Coat the Chicken
- Remove the chicken from the marinade:
- Take the chicken legs out of the beer marinade and pat them dry with paper towels.
- Coat the chicken:
- Dredge each chicken leg in the flour mixture, making sure to coat it evenly. Then dip the leg into the egg wash, and finally, coat it again in the flour mixture for an extra crispy layer.
Step 4: Fry the Chicken
- Heat the oil:
- In a deep frying pan or pot, heat enough oil to fully submerge the chicken legs. The oil should reach a temperature of about 350°F (175°C).
- Fry the chicken:
- Carefully place the coated chicken legs into the hot oil. Fry them in batches to avoid overcrowding the pan. Fry for about 8-10 minutes or until the chicken is golden brown and crispy on the outside, and fully cooked inside (the internal temperature should reach 165°F (74°C)).
- Drain the chicken:
- Remove the fried chicken legs from the oil and place them on a paper towel-lined plate to drain any excess oil.
Step 5: Serve and Enjoy
- Serve hot:
- Serve the crispy chicken legs hot with your favorite dipping sauces or sides like coleslaw, mashed potatoes, or fries.
Cook’s Notes
- Beer: The beer in the marinade helps tenderize the chicken and adds flavor. If you prefer, you can use a non-alcoholic beer or replace it with buttermilk.
- Double Coating: The double coating of flour and starch gives the chicken its extra crispy texture.
- Oil Temperature: Maintaining the correct oil temperature is key to achieving perfectly crispy chicken. Too low, and the chicken will be greasy; too high, and it will burn on the outside before cooking through.
Variations
Spicy Crispy Chicken
Add a teaspoon of cayenne pepper or chili powder to the flour mixture for a spicy kick.
Herbed Chicken
Mix in dried herbs like thyme or rosemary to the flour mixture for an herbed flavor.
Garlic Parmesan Chicken
After frying, toss the hot chicken legs in a mixture of melted butter, minced garlic, and grated Parmesan cheese for a rich, savory twist.
Buttermilk Marinated Chicken
For a different flavor profile, replace the beer with buttermilk in the marinade. It will add a slight tanginess to the chicken.
Frequently Asked Questions (FAQs)
1. Can I bake these chicken legs instead of frying?
Yes, you can bake them. Preheat your oven to 400°F (200°C) and bake the coated chicken legs on a greased baking sheet for about 35-40 minutes, turning halfway through until they are golden brown and crispy.
2. How do I store leftovers?
Store any leftover chicken legs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain their crispiness.
3. Can I use chicken thighs or wings instead?
Absolutely! This recipe works well with thighs, wings, or drumsticks. Just adjust the cooking time based on the size of the pieces.
4. What oil is best for frying?
Neutral oils with a high smoke point, like vegetable oil, canola oil, or peanut oil, are best for frying.
5. How can I make the chicken extra crispy?
For extra crispy chicken, you can double-dip the legs by repeating the egg wash and flour coating steps before frying.
This homemade crispy chicken legs recipe is a fantastic alternative to store-bought or fast-food fried chicken. With its flavorful marinade and perfectly crispy coating, it’s bound to become a favorite in your household. Try it out and enjoy delicious, crispy chicken legs right from your kitchen!
