How to cook chicken leg piece

Ingredients

• 8 pieces Chicken Leg Pieces (skin‑on, bone‑in; washed and patted dry)
• 2 large Eggs (room temperature; used for egg wash)
• 2 cups Ice Cubes (for washing chicken to keep it fresh)
• 1 cup Cornflour (sifted; first coating layer)
• 1 cup Breadcrumbs (plain or panko for extra crunch)
• 2 liters Vegetable Oil (high smoke point (canola, peanut, or sunflower))
• 1 tsp Salt (season chicken before coating)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Ice‑Water Rinse

   Place the chicken leg pieces and eggs into a bowl filled with ice cubes and cold water. Swirl gently for a few seconds to rinse away any blood or impurities.

   Time: PT5M

2. Drain and Pat Dry

   Using a colander, lift the chicken out of the water, let excess water drip off, then pat each piece dry with paper towels.

   Time: PT3M

3. Poke Small Holes

   Take a fork or a small wooden stick and gently poke a few shallow holes in the surface of each leg piece. This helps the coating adhere better.

   Time: PT2M

4. Beat the Eggs

   Crack the eggs into a separate bowl, add a pinch of salt and pepper, and whisk with a hand mixer or whisk until fully blended.

   Time: PT3M

5. Prepare Coating Stations

   Place the sifted cornflour in one shallow dish, the beaten egg in another, and the breadcrumbs in a third dish.

   Time: PT2M

6. Coat the Chicken

   One piece at a time, roll the chicken in cornflour, shake off excess, dip into the egg wash, then press firmly into the breadcrumbs. Ensure an even, thick coating.

   Time: PT5M

7. Heat the Oil

   Add vegetable oil to the frying pan to a depth of about 2‑3 cm. Heat over medium‑high heat until it reaches 180 °C (350 °F).

   Time: PT5M

   Temperature: 180°C

8. Deep Fry the Chicken

   Working in small batches, gently lower the coated leg pieces into the hot oil. Fry for 4‑5 minutes per side, or until the coating is deep golden‑brown and the meat registers 75 °C (165 °F) inside.

   Time: PT12M

   Temperature: 180°C

9. Drain and Rest

   Using tongs, lift the fried pieces onto the paper‑towel‑lined plate to drain excess oil. Let rest for 2‑3 minutes.

   Time: PT3M

10. Serve

    Serve the crispy fried chicken leg pieces hot, with ketchup, chutney, or your favorite dipping sauce.

    Time: PT0M

Nutrition Facts

Calories

1200

Protein

30 g

Carbohydrates

20 g

Fat

80 g

Fiber

1 g