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Breaded chicken legs

Author
Cookinero 2 Mar 2025
9980
Breaded chicken legs

Crispy on the outside and tender on the inside. We know, this is how many dishes begin, and not just meat ones. But here we have a special case: chicken legs made according to this recipe are as tasty as those you order at your favorite establishments. The only big difference between store-bought and homemade ones is that in the latter case you will know the exact ingredients because you will cook it yourself.

How to cook Breaded chicken legs

Step 1

Breaded chicken legs

Beat eggs with milk and Tabasco.

Step 2

Breaded chicken legs

Separately mix flour, paprika, salt and black pepper.

Step 3

Breaded chicken legs

Coat the legs in the dry ingredients mixture, then dip them in the egg-milk mixture and roll them in the flour mixture again. Fry in oil until done.

Breaded chicken legs - FAQ About Ingredients, Baking Time and Storage

Absolutely! Boneless chicken thighs work well and may cook slightly faster. Adjust frying time accordingly to ensure they're fully cooked.
You can use any hot sauce you have on hand, or omit it entirely. A pinch of cayenne pepper or chili flakes also adds a similar kick.
Swap the all-purpose flour for a gluten-free flour blend and ensure your other ingredients are GF-certified. Almond flour also works for a low-carb option.
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
Yes! Bake at 400°F (200°C) for 25-30 minutes on a greased rack, flipping halfway, until golden and crispy.
Classic pairings include mashed potatoes, coleslaw, or roasted veggies. For lighter options, try a fresh salad or steamed greens.
Yes! Freeze uncooked breaded legs on a tray before transferring to a bag for up to 3 months. Cook from frozen, adding extra time. Cooked legs freeze well for 1-2 months—reheat in the oven.
Double or triple the dry and wet mixtures as needed. Fry in batches to avoid overcrowding the pan, which lowers oil temperature and makes them soggy.
The double coating creates an extra-crispy crust. Skipping it will give a thinner, less crunchy texture, but the chicken will still be tasty.
Pat the chicken dry before coating, let it rest for 5-10 minutes after breading, and ensure your oil is hot (350°F/175°C) before adding the chicken.

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