Crispy Fried Chicken Legs

Ingredients

• 4 pieces Chicken Legs (bone‑in, skin‑on; washed and patted dry)
• 2 tbsp Creole Seasoning (store‑bought or homemade)
• 1 tsp Roasted Garlic Powder (powdered roasted garlic)
• 1 cup All-Purpose Flour (sifted; used for wet batter)
• 1/2 cup Water (room temperature)
• 1 cup All-Purpose Flour (sifted; used for dry coating)
• 1/2 cup Corn Starch (adds extra crispness)
• 1 tsp Garlic Powder (regular garlic powder)
• 1 tsp Paprika (smoked or sweet)
• 1 tsp Onion Powder (ground dried onion)
• 4 cups Vegetable Oil (high smoke‑point oil such as canola or peanut)

Instructions

1. Wash and Dry Chicken

   Rinse the chicken legs under cold water, then pat them completely dry with paper towels.

   Time: PT2M

2. Season Chicken

   Rub each leg with 1 tbsp Creole seasoning and ½ tsp roasted garlic powder, making sure the spices coat all surfaces.

   Time: PT3M

3. Create Wet Batter

   Place the seasoned legs in a large bowl, add 1 cup flour and ½ cup water, then mix with your hands until a thick batter clings to the chicken.

   Time: PT3M

4. Prepare Dry Coating Mix

   In a second bowl combine 1 cup flour, ½ cup corn starch, 1 tbsp Creole seasoning, ½ tsp roasted garlic powder, 1 tsp garlic powder, 1 tsp paprika, and 1 tsp onion powder; whisk until uniform.

   Time: PT3M

5. Preheat Oil

   Fill the pot with 4 cups oil and heat over medium‑high until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Dredge Chicken in Dry Mix

   Remove each leg from the wet batter, let excess drip off, then roll in the dry coating mix, pressing gently so the crust adheres.

   Time: PT3M

7. Fry Chicken Legs

   Carefully lower the coated legs into the hot oil. Fry for 12‑15 minutes, turning once, until the exterior is dark golden‑brown and the internal temperature reaches 165°F.

   Time: PT15M

   Temperature: 350°F

8. Drain and Rest

   Using tongs, lift the legs onto a wire rack set over paper towels to drain excess oil. Let rest for 5 minutes before serving.

   Time: PT7M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

20g

Fat

20g

Fiber

1g