Crispy Chicken Legs

Crispy chicken legs © kvalifood.com

Chicken legs dredged in seasoned flour and slowly pan-fried in oil until the skin is crispy and golden and the meat is tender right to the bone. It is a simple and satisfying dish that requires patience at the stove, but gives the best result when you keep the heat low and turn them regularly.

Ingredients

Yields 4 servings

  • 750 g chicken legs, whole or split
  • 3-4 tbsp flour
  • 1 tsp salt
  • ½ tsp pepper
  • oil, for frying

To serve

  • oven-gratinated potatoes with cheese
  • butter-steamed corn

Directions

Prepare the chicken

Allow frozen chicken legs to thaw partially so they can be separated. Pat them dry with paper towels. Mix the flour with salt and pepper in a shallow dish. Dredge the chicken legs thoroughly in the flour mixture and shake off any excess.

Pan-fry

Pour oil into a large pan so it comes about ¾ inch (2 cm) up the side. Heat the oil over medium-high heat — it should give off just a faint wisp of smoke, no more. Place the chicken pieces in the oil and brown them quickly on both sides.

Reduce the heat to low-medium and continue cooking for 25–35 minutes. Turn them often so they cook evenly. Watch that the oil is not too hot — the meat should be cooked through and tender on the inside, not just browned on the outside.

Serving

Place the finished chicken legs on paper towels to drain any excess oil. Serve with oven-gratinated potatoes and butter-steamed corn.

Notes

  • Low temperature is key. Too much heat gives brown skin but a raw centre. Patience pays off.
  • The oil is hot enough when a toothpick held in it starts to bubble gently.
  • The chicken legs can be seasoned further with paprika, garlic powder, or cayenne in the flour mixture.
  • Oven method as an alternative: brown the legs in the pan and finish them in the oven at 355°F (180°C) for about 25 minutes.
  • Bone-in chicken legs give more flavour than boneless chicken. The meat also stays juicier during cooking.