Deep-fried chicken legs

Votes: 15

Photo of the dish: Christopher Testani

Time: 3 hours 10 minutes
Complexity: easily
Servings: 4

Deep-fried chicken legs - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For seasoning:

1/4 cup mild ancho chili seasoning (poblano)
1/4 cup smoked paprika
2 tbsp. celery salt
2 tablespoons freshly ground white pepper
2 tablespoons ground cumin
1.5 tsp garlic powder
Coarse sea salt

For the chicken:

Coarse salt
4 chicken thighs with skin (approximately 700 g)
4 chicken drumsticks with skin (about 450 g)
950 ml buttermilk
3/4 cup coconut milk
6 cloves of garlic (2 peeled and chopped, 4 unpeeled)
Vegetable oil, for frying
2 - 3 branches rosemary
1 3/4 cups flour
1/4 cup semolina
2 tablespoons cornstarch
1 tbsp freshly ground white pepper

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare the seasoning: Mix chili powder, paprika, in a bowl, celery salt, white pepper, cumin, garlic powder and 1.5 teaspoons salt.
Prepare the brine: In a large bowl, mix 1 cup of salt and 8 cups of cold water. Dissolve the salt in the water. Add the meat to the brine, cover, and refrigerate for 1.5 hours. After the time has elapsed, remove the meat from the brine and pat dry.

Prepare the marinade: In a large bowl, combine buttermilk, coconut milk, minced garlic, and 1 tablespoon of seasoning. Pour the meat into the marinade; cover and refrigerate overnight.
Prepare the deep fryer: Remove the meat from the refrigerator 1 hour before cooking and let it warm to almost room temperature. Fill a large cast-iron skillet halfway with vegetable oil; add rosemary sprigs and whole garlic cloves. Heat the oil over medium-high heat, reaching 180°C (350°F). If you don't have a thermometer, you can test the temperature by dropping a pinch of flour into the oil; it should sizzle.
Prepare the breading mixture: Mix flour, semolina, cornstarch and white pepper on a baking sheet.
Remove the meat from the marinade and shake off any excess. Then coat the meat in the breading mixture.
Prepare the meat in two stages: Shake off any excess breading from the meat, then carefully lower it into the hot oil. Fry, turning occasionally, for 7 minutes. Transfer the meat to a rack set over a baking sheet and let it rest for 10 minutes. Remove the garlic cloves and rosemary from the oil.
Reheat the oil to 180°C. Add half the meat to the hot oil and continue frying for another 1 minute, until the crust is crispy and golden brown.
Transfer the meat to a wire rack, cool slightly, then sprinkle with the remaining seasoning.

We also recommend preparing deep-fried chicken drumsticks.