Southern Fried Chicken Legs Recipe

stoked chicken legs recipe with herbs on white plate

Southern Fried Chicken Legs Recipe

Get ready to fall in love with one of the South’s most iconic dishes: Southern Fried Chicken Legs. Crispy, golden brown, and full of bold flavor, these chicken legs are everything a comfort food classic should be.

Course Dinner, Main Course

Cuisine American

Prep Time 20

Cook Time 14

Marinating 1

Total Time 1 34

Servings servings

Calories 331kcal

Author Mirlene

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.

Serving Suggestions That Hit the Spot

Southern fried chicken legs pair perfectly with classic sides: think creamy mac and cheese, collard greens, honey butter biscuits, or sweet corn on the cob.

Don’t forget a splash of hot sauce or a drizzle of honey if you’re feeling fancy.

Want to elevate your fried chicken night? Serve it picnic-style with a gingham tablecloth, cold sweet tea, and your favorite vinyl on the record player. Yes, the vibes matter.

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Calories are estimated per serving.

Nutrition