Nothing screams comfort like these perfectly cooked Southern fried chicken legs—crispy on the outside, juicy on the inside, and seasoned with soul.
Whether you’re hosting Sunday dinner, planning a backyard picnic, or just craving that nostalgic bite of home, Southern fried chicken legs bring people together one crunch at a time.
Southern Fried Legs Are a Staple in Every Soul Food Kitchen
Southern fried chicken legs aren’t just a dish—they’re a legacy. Passed down through generations, fried chicken has been the centerpiece of family meals, Sunday suppers, and celebration tables.
Chicken legs, in particular, are rich in flavor, affordable, and incredibly satisfying. They’re the ultimate finger food, whether you’re frying up a big batch for a crowd or treating yourself to a solo dinner done right.
What Makes Southern Fried Chicken Southern
It’s all in the seasoning and the technique. The South is known for its bold, layered flavors—think garlic, paprika, cayenne, black pepper, onion powder, and that secret touch passed down from Grandma.
Then comes the buttermilk soak, which tenderizes the meat and adds a subtle tang before those legs hit the hot oil.
But what really seals the deal? That golden, crunchy crust that flakes just right when you bite into it.
And let’s be honest—every Southern cook has their own version of “the perfect fry,” and it’s usually not written down. But we’re sharing exactly how to make these juicy legs.
Final Thoughts: It’s More Than Chicken
When you fry up a batch of Southern chicken legs, you’re doing more than cooking—you’re preserving a piece of culture, history, and family tradition. Whether it’s your first time frying or your hundredth, let the process be part of the joy.
Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beautiful dish.
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Here’s how to make them.
Southern Fried Chicken Legs Recipe
Equipment
Ingredients
- 12 skin on chicken legs; cleaned – washed and patted dry
- 4 cups neutral oil; vegetable oil, peanut oil, or neutral frying oil of your choice
Buttermilk Mixture
- 3 cups buttermilk or homemade; see notes below for homemade buttermilk recipe
- 2 tbsp. Savory Thoughts Delmas Poultry Seasoning
- 2 drops (or more) Carolina reaper hot sauce or preferred hot sauce
- 2 ½ tsp. salt; I used kosher salt
For the breading
- 1 ½ cup all-purpose flour
- 1 cup cornstarch
- 2 tsp. Savory Thoughts Delmas Poultry Seasoning
- 2 tsp. paprika
- 1 tsp. ground black pepper
To make the homemade buttermilk
- 3 cups milk (either 2% or whole milk)
- 3 tbsp. distilled white vinegar
Instructions
- To make the homemade buttermilk: in a large bowl, mix the ingredients together. allow it to sit for 10 minutes. Stir to combined. Then transfer to a large bowl to add the chicken and seasoning.
- Prepare the chicken: Wash and pat dry the chicken and set it aside. Prepare the milk mixture: in a large bowl, mix the buttermilk (see notes below), Savory Thoughts Delmas Poultry Seasoning, hot sauce and salt. Mix well to combined. Set it aside. Then add the chicken legs and allow it to marinate for a minimum of 30 minutes, but best for 2 hours or overnight.
- Prepare the breading: In another bowl – medium size, add the flour, cornstarch, paprika, black pepper, and Savory Thoughts Delmas Poultry Seasoning. Mix well.
- Prepare the oil and get ready to fry: heat the oil to 350℉ but no more than 375℉. When ready to fry the chicken legs: coat one chicken leg at a time with the flour mixture, then transfer it back to the buttermilk mixture, then back to the flour mixture, and gently add it to the oil. Fry 3-4 pieces at a time for even frying. If the chicken is getting brown too quickly, reduce the heat level so inside can cook properly. Fry your chicken legs until the internal temperature reaches 165°F.Dark meat take between 12-14 minutes to cook, while white meat take 8-10 minutes to cook. When done, transfer the cooked chicken onto a paper toweled plate or wire rack. At this point you may quickly sprinkle a little salt on top (optional). Continue cooking the remaining chicken legs. Serve and enjoy.
Video
Notes
Mix both ingredients together and allow
Kitchen Tips for Crispy, Flavorful Chicken Legs Every Time
- Dry before you dip – Pat your chicken legs dry before seasoning or marinating. Moisture can ruin the crisp.
- Let it rest after dredging – After coating your chicken in flour or batter, let it rest for 10–15 minutes. This helps the crust stick better.
- Don’t overcrowd the pan – Fry in batches so the oil temperature stays steady. Overcrowding causes soggy chicken.
- Use a deep fryer or cast-iron skillet – Consistent heat is key, and cast iron holds heat beautifully for even frying.
I must say that your recipe was amazing. My wife and I tried it and we love the juiciness and how tasteful it was. Your Delmas seasoning is on point. I tried it in other poultry dishes and we are loving it. Definitely going to get more.
Wow, this is so beautiful that I must try it. I have not made it yet, but I came across this site and I definitely have to try this recipe. It loos so amazing.
This chicken was so easy and juicy to make. I didn’t have buttermilk at home, so i’m glad you included the recipe here, thank you. I will make this again.
Thank you, Cathy. Glad you found this recipe to be helpful.