Frying chicken legs to golden, crispy perfection requires knowing the right oil temperature and cook times. When deep frying chicken legs at 350°F in a deep fryer, the ideal cook time is around 8-12 minutes depending on the size of the legs. With the right technique, you can achieve tender, juicy meat encased in a wonderfully crunchy crust.
Oil Temperature
Heating the oil to the proper temperature is crucial for crispy fried chicken. If the oil is too cool, the chicken will absorb excess oil and turn out greasy. If it’s too hot, the exterior will burn before the interior cooks through.
350°F is the perfect temperature for deep frying chicken legs. At this temperature, the chicken will brown nicely without burning. The meat will cook through without drying out. And the crust will become perfectly crisp and seasoned.
Cook Time
The ideal cook time for deep frying chicken legs at 350°F depends on the size of the legs. Smaller legs will cook faster than larger, meatier pieces. Here are some general guidelines for fry times:
- Small chicken legs (4-6 oz): 8-10 minutes
- Medium chicken legs (6-8 oz): 10-12 minutes
- Large chicken legs (8-10 oz): 12-15 minutes
To determine when the chicken is fully cooked, use an instant-read thermometer. Chicken is safe to eat once it reaches an internal temperature of 165°F. If the chicken isn’t quite done in the middle, let it fry for 2-3 more minutes until it reaches 165°F.
Tips for Crispy Chicken Legs
Follow these tips for the crispiest, crunchist fried chicken legs:
- Let the chicken come to room temperature before frying. Cold chicken absorbs more oil.
- Pat the chicken dry thoroughly with paper towels. Excess moisture causes splattering.
- Season the chicken legs well with salt, pepper, spices, or buttermilk marinade.
- Coat with seasoned flour, cornmeal, or batter for a crispy crust.
- Fry the chicken in batches. Crowding the fryer lowers the oil temp.
- Flip the chicken halfway during cooking for even browning.
- Let the cooked chicken drain on a wire rack before serving.
Oil for Frying
The best oils for deep frying chicken have a high smoke point and neutral flavor. Refined peanut, vegetable, canola, and safflower oils are all excellent choices. Avoid unrefined olive oil as it can’t withstand high fry temperatures. Here are smoke points for common frying oils:
| Oil | Smoke Point |
|---|---|
| Refined Peanut Oil | 450°F |
| Refined Safflower Oil | 450°F |
| Refined Sunflower Oil | 440°F |
| Refined Soybean Oil | 420-450°F |
| Refined Canola Oil | 400°F |
| Vegetable Oil | 400-450°F |
| Corn Oil | 450°F |
| Olive Oil (unrefined) | 320-374°F |
Peanut oil is a popular choice for frying chicken due to its high smoke point and rich, neutral taste. Canola oil is also mild in flavor and economical. Avoid reusing oil after multiple frying sessions as it breaks down and compromises flavor.
Deep Fryer Tips
Using an electric deep fryer makes frying chicken legs easier and safer. Here are some tips for success:
- Choose a deep fryer with an adjustable thermostat and timer. This allows controlling temperature precisely.
- Leave at least 2 inches between the oil and top of the fryer. Oil bubbles up when frying.
- Preheat oil to 350°F before adding chicken. Monitor temperature with a thermometer.
- Gently lower chicken into hot oil using tongs. Don’t drop it in.
- Set timer according to estimated cook times based on leg size.
- Turn chicken halfway through for even cooking.
- Drain cooked chicken on a wire rack set over a baking sheet.
- Once cool, strain and filter oil through cheesecloth after each use.
With an adjustable electric deep fryer, you can easily achieve your ideal frying temperature. The contained vessel also minimizes mess and oil splatter.
Frying Safety
Take these precautions for safe deep frying:
- Use caution when handling hot oil. Always wear long sleeves.
- Heat oil slowly to avoid it spattering or catching fire.
- Attach a deep-fry thermometer to monitor oil temp.
- Turn heat off before lowering food into oil to prevent splashing.
- Never fill oil past halfway point or it can overflow.
- If oil starts smoking, immediately turn off heat.
- Have a metal lid nearby to cover the fryer in case of fire.
- Allow oil to fully cool before straining and storing.
Exercising care when deep frying chicken legs will keep you safe and help produce the best results. With the right tools and technique, you’ll achieve perfectly cooked and seasoned chicken encased in a crispy, craggy crust.
Troubleshooting Issues
If you encounter any problems when deep frying chicken legs, here are some troubleshooting tips:
| Issue | Cause | Solution |
|---|---|---|
| Chicken is greasy | Oil temperature too low Chicken too cold Breading is too thick |
Increase oil to 350°F Allow chicken to reach room temp Use a thin, light breading |
| Chicken is burnt | Oil temperature too high | Lower heat to maintain 350°F |
| Chicken is underdone | Didn’t cook long enough | Increase cook time by a few minutes |
| Chicken is not crispy | Oil wasn’t hot enough Batter too wet Didn’t drain properly |
Preheat oil to 350°F Dry chicken and coatings thoroughly Drain on a wire rack |
Cooking Alternatives
While deep frying produces the crispiest chicken legs, you can also bake or pan fry them with slightly different results:
Baked Chicken Legs
To bake chicken legs, coat them with seasoning, flour, or breadcrumbs. Place on a parchment lined baking sheet and bake at 400°F for 40-50 minutes until cooked through and browned. The skin will crisp up but won’t quite match the crunch of deep fried chicken.
Pan Fried Chicken Legs
To pan fry, heat 1⁄4 inch of oil in a skillet over medium high heat. Dredge chicken legs in flour mixture and fry for 4-5 minutes per side until golden brown and 165°F internally. You won’t be able to cook as many pieces at once compared to a deep fryer.
Serving Suggestions
Crispy fried chicken legs pair wonderfully with many classic side dishes. Consider serving them with:
- Mashed potatoes or potato salad
- Coleslaw or broccoli salad
- Baked beans or southern-style green beans
- Cornbread, biscuits, or hushpuppies
- Macaroni and cheese or baked macaroni
- Collard greens, cabbage, or fried okra
Dip your chicken legs in condiments like barbecue sauce, ranch dressing, honey mustard or blue cheese dressing. You can also serve lemon wedges for squeezing over the fried chicken.
Leftover Fried Chicken Legs
Leftover fried chicken legs will keep in the fridge for 3-4 days. Reheat them in the oven at 350°F for 10-15 minutes until warmed through. They won’t be quite as crispy, but still delicious.
Other ideas for leftover chicken legs:
- Chop up for chicken salads, wraps or sandwiches
- Dice for fried rice or pasta dishes
- Shred for casseroles or chicken pot pie
- Make sliders on mini buns with dressings and pickles
Don’t let any crispy, juicy fried chicken go to waste! With proper storage, leftovers can be enjoyed all week long.
Conclusion
For perfectly fried chicken legs with a crisp coating and moist interior, deep fry at 350°F for 8-12 minutes based on size. Allow the chicken to come to room temperature before frying, coat with a light breading, and fry in batches in peanut or vegetable oil. Monitor oil temperature, flip chicken halfway, and drain on a wire rack. Fried chicken legs pair fantastically with classic picnic sides and make delicious leftovers. Follow proper deep frying techniques for safely cooking chicken to golden brown perfection.