Fried chicken is a delicious, classic comfort food that is enjoyed around the world. When cooked properly, fried chicken results in a crispy, crunchy exterior coating surrounding tender, juicy meat. Knowing how long to fry chicken legs at the right temperature is key to achieving the ideal texture and taste.
The Basics of Frying Chicken Legs
Chicken legs, including drumsticks and thighs, are often preferred for frying over white meat cuts like chicken breasts. The dark meat of the legs has more fat and connective tissue, which keeps them moist during frying. The skin also becomes very crispy.
Frying works by submerging food in hot oil, usually around 350-375°F. The hot oil quickly sears the exterior of the chicken, creating a browned crust. The high heat of the oil also cooks the inside of the chicken through conduction. Oil temperature is very important – if it is too low, the chicken will absorb oil and become greasy. If it is too high, the outside will burn before the interior cooks through.
For frying chicken legs, peanut oil or canola oil are good choices as they have high smoke points. The chicken should be patted dry first and then dredged in a seasoned flour mixture, egg wash, and breadcrumb coating to form a crispy shell around the meat.
Frying Time Based on Size
The total frying time will depend on the size and thickness of the chicken legs. Smaller legs will cook faster than larger, meatier pieces. Here are general guidelines for fry times based on the size of chicken drumsticks and thighs:
| Chicken Leg Size | Frying Time |
|---|---|
| Small drumsticks or thighs (4-6 oz) | 8-12 minutes |
| Medium drumsticks or thighs (6-8 oz) | 12-15 minutes |
| Large drumsticks or thighs (8-12 oz) | 15-18 minutes |
| Extra large drumsticks or thighs (12-16 oz) | 18-22 minutes |
For a whole cut-up chicken leg with both the thigh and drumstick attached, add a couple minutes to the frying time. You may need to adjust the time based on the actual size of your chicken pieces – smaller or thinner legs may cook faster, while thicker, meatier legs may take a little longer.
Tips for Maximizing Crispness
In addition to frying at the ideal temperature of 350-375°F, there are some tips you can follow to get the crispiest fried chicken legs possible:
- Let the chicken legs rest for 10-15 minutes after breading to allow the coating to adhere better.
- Fry in batches to avoid overcrowding – overcrowded oil will lower the temperature.
- Use a thermometer to maintain the oil temperature.
- Fry for the recommended time – not longer.
- Allow the fried chicken to drain on a wire rack or paper towels.
How to Tell When Chicken Legs Are Done Frying
Using a thermometer is the most reliable way to check your fried chicken for doneness. Insert an instant-read thermometer into the thickest part of the chicken without touching the bone. The chicken is fully cooked when it reaches an internal temperature of 165°F.
If you don’t have a thermometer, you can check for visual cues that the chicken legs are finished frying:
- The breading is deep golden brown.
- The meat has pulled back from the ends of the bones.
- When pierced with a fork, the juices run clear.
The chicken should be removed from the oil immediately once it is fully cooked through – do not over fry. Continued frying will make the crust burnt and the meat dried out.
Full Fried Chicken Leg Recipe
Now that you know approximately how long to fry chicken legs at 350°F for crispy, juicy results, here is a delicious buttermilk fried chicken recipe to try:
Ingredients
- 4 chicken legs, drumsticks and thighs separated
- 1 cup buttermilk
- 2 cups flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 2 eggs, beaten
- Vegetable or peanut oil for frying
Instructions
- Place the chicken legs in a bowl or ziplock bag and pour over the buttermilk. Refrigerate for 30 minutes up to overnight to marinade.
- In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.
- Place the beaten eggs in a separate shallow bowl.
- Remove the chicken from the buttermilk and dredge in the flour mixture, shaking off any excess. Dip into the egg wash, allowing any excess to drip off, then coat again in the flour mixture.
- Place the breaded chicken legs on a wire rack and allow to rest for 10-15 minutes.
- Meanwhile, heat at least 2 inches of oil in a heavy pot or deep fryer to 350°F. Use a thermometer to monitor.
- Fry the chicken legs in batches, turning halfway through, for 12-18 minutes depending on size. Drain on a wire rack or paper towels.
- Allow oil to return to 350°F between batches. Serve hot.
Alternate Frying Methods
Although deep frying yields the crispiest, crunchiest fried chicken, you can pan fry chicken legs to minimize oil. Be sure to use a heavy skillet or Dutch oven so the chicken cooks evenly. Fill the pan with just 1⁄4 inch of oil. Fry the breaded chicken legs over medium heat for 15-20 minutes, flipping halfway through. You may need to fry in batches.
Air frying is another more health-conscious frying method. Air fryers use rapid hot air instead of oil to crisp up breaded chicken. Spray or rub a little bit of oil on breaded chicken legs and air fry at 390°F, flipping halfway, for 18-22 minutes until the internal temperature reaches 165°F.
Storing and Reheating Fried Chicken Legs
Leftover fried chicken legs will keep for 3-4 days refrigerated in an airtight container. Reheat them in a 350°F oven on a wire rack set over a baking sheet until warmed through, about 15 minutes. This will help revive the crispy texture.
Fried chicken legs can also be refrigerated for up to 3 months in the freezer. Reheat frozen chicken legs in a 375°F oven from frozen, adding 5 minutes or so to the cook time.
Food Safety Tips
When working with raw chicken, be sure to follow proper food safety practices:
- Wash hands, utensils, and surfaces that have touched raw chicken.
- Use separate plates for raw chicken and cooked chicken.
- Cook chicken to an internal temperature of 165°F as measured by a food thermometer.
- Do not leave fried chicken sitting out at room temperature for more than 2 hours before refrigerating.
Key Takeaways
Here are the key points to keep in mind when frying chicken legs in a deep fryer at 350°F:
- Small drumsticks or thighs take 8-12 minutes, medium 12-15 minutes, large 15-18 minutes, and extra large 18-22 minutes.
- Maintain the oil at the proper frying temperature of 350-375°F.
- Fry in small batches and don’t overcrowd.
- Let breaded chicken legs rest before frying for maximum crispness.
- Chicken is done when it reaches an internal temperature of 165°F.
- Pan frying and air frying are alternate methods to deep frying.
With the right technique, you can enjoy perfectly fried chicken legs with a crispy, crunchy coating and moist, juicy meat. Fried chicken legs are ideal for gatherings and picnics or anytime you want hearty, comforting food.
Conclusion
Frying chicken legs allows you to achieve that sought-after crispy exterior while keeping the meat inside nice and juicy. Knowing the ideal frying time based on the size of the legs is key for the best results. Frying chicken legs in a deep fryer at 350°F takes 8-12 minutes for small legs up to 18-22 minutes for extra large pieces. Monitoring the oil temperature, working in batches, and avoiding overcrowding will also maximize crispness. Fried chicken legs are a delicious option for a quick weeknight dinner or fun party food.