Friedchickenlegsdonemyway Recipes

FRIED CHICKEN LEGS DONE MY WAY!

Steps:

• Heat a large electric skillet to 375'.
• Place oil and butter in skillet til hot.
• Meanwhile mix together flour,salt,pepper,seasoning salt,chicken bouillon,and beau monde seasoning in a large plastic baggie or a bread bag and shake to blend.
• Wash and towel dry chicken legs and add to plastic bag with mixture.
• Shake to coat legs.
• Place in hot oil and fry, turning every 10 minutes. Til browned evenly.
• Turn heat down and cover skillet for 10 minutes. Remove cover and turn legs over and cover with lid for another 10 minutes. Remove lid.
• Turn heat up again and fry til crisp, with turning every 5 minutes for 15minutes.
• Remove from oil and place on paper towel and serve.
• (NOTE: You may add or delete oil to your standards before or during frying).

OVEN FRIED CHICKEN LEGS

Steps:

• Preheat oven to 425 degrees. Using the oven, melt the butter in a 9 x 13 casserole dish. Remove dish from the oven when the butter has melted.
• Lightly salt & pepper all of the chicken legs.
• Mix together the breadcrumbs, spices and salt. Pour the breadcrumbs into a pan or flat dish.
• Place chicken pieces in the casserole dish with the melted butter and turn the pieces until they are well coated with the butter.
• Dip each chicken leg into the breadcrumb mixture and turn until well coated. Place the chicken leg back into the casserole dish. Do this with each chicken leg.
• Let chicken sit on the counter for 15 minutes.
• Bake uncovered for 35-40 minutes or until chicken is cooked through.

MIDWESTERN FRIED CHICKEN WITH GRAVY

Steps:

• Put the chicken pieces in a large bowl, and add the buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, the thyme, and 4 of the garlic cloves. Marinate for at least 1 hour at room temperature or, refrigerated, overnight.
• Preheat the oven to 350 degrees F, and set a baking sheet fitted with a rack on the middle shelf.
• Meanwhile, prepare the chicken coating: Combine the 1 1/2 cups flour, the ground crackers, 1 3/4 teaspoons salt, 1 teaspoon pepper, and the paprika in a large bowl. One at a time, take the chicken pieces from the buttermilk and dunk them in the flour dredge, pressing hard to make the coating adhere to every spot. Set aside on a plate.
• In a large, high-sided cast-iron pan, add lard or oil to a depth of 1 inch. Heat over medium-high heat until a droplet of water sprinkled on the surface sizzles loudly.
• Give the chicken pieces a fresh roll in the flour mixture if they've absorbed it, and add as many pieces of the dark meat (thighs, wings, and drumsticks) as will fit comfortably in the pan. Fry, turning as needed, until all sides turn dark golden brown, 8 to 10 minutes. Transfer the cooked chicken to the baking sheet in the oven. Continue frying the rest, saving the white breast meat until last, and being careful not to burn the residue forming at the bottom the pan; that's your gravy base. When it is browned, add the chicken to the baking sheet. (Ideally the dark meat should bake in the oven for about 20 minutes and the light meat for about 10 minutes, until cooked through.)
• Pour off most of the fat in the pan, leaving 2 tablespoons of oil and the brown sludge at the bottom of the pan. (But if any of it looks burnt, discard that as well, because that is the base of your gravy.) Let the pan cool down for a minute. Then add the remaining 3 garlic cloves and the sage, and fry for 1 minute. Add the remaining 5 teaspoons flour and cook, stirring, until the mixture is smooth and light brown, about 2 minutes. Add the stock and whisk until smooth. Cook the gravy over low heat until it thickens softly, about 5 minutes.
• Season the gravy with salt and pepper to taste, remove the garlic and sage, and pour it into a spouted pitcher to pass behind the hot chicken and the mashed potatoes.

THE BEST FRIED CHICKEN

Steps:

• Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
• Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
• Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
• Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.

HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a large glass bowl, combine water, vinegar, and salt, mixing until some salt is dissolved. Add chicken, cover, and refrigerate for 2-8 hours.
• In a medium bowl, combine eggs, milk, and hot sauce to create the egg wash.
• Add flour to bowl and set aside.
• Remove chicken from brine, place in bowl and season.
• Transfer chicken to egg wash then the flour, coating evenly.
• Fry chicken in a large cast-iron pan for 10-15 minutes on each side.
• Place chicken on drying rack and let cool for 5 minutes.
• Mix honey and water together and lightly brush each piece of chicken.
• Enjoy!

FRIED CHICKEN DRUMSTICKS SOUTHERN STYLE

Steps:

• Before frying, boil chicken legs in a pot of water for 10 minutes.
• In a large saucepan, heat vegetable oil on medium heat.
• On a large plate, combine flour, cayenne pepper, paprika, and salt.
• Keep beaten eggs in a separate bowl.
• Take 1 chicken leg and cover it is flour mixture.
• Place the chicken leg in eggs and cover it in egg.
• Place the chicken leg back into the flour mixture and cover it again in flour.
• Once oil is hot and ready for frying, place chicken leg into the oil for frying.
• Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
• Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
• Allow plenty of time to cool before serving.

OVEN-FRIED CHICKEN DRUMSTICKS

Steps:

• In a large bowl or dish, combine yogurt, mustard and garlic. Add chicken and turn to coat. Cover and refrigerate 8 hours or overnight., Preheat oven to 425°. In another bowl, mix flour, paprika, baking powder, salt and pepper. Remove chicken from marinade and add, 1 piece at a time, to flour mixture; toss to coat. Place on a wire rack over a baking sheet; spritz with cooking spray. Bake 40-45 minutes or until a thermometer reads 170°-175°.