Breaded Chicken Legs

Crispy, golden, and irresistibly flavorful, these Breaded Chicken Legs are the ultimate comfort food that’s easy to make and perfect for any occasion! Coated in a delectable blend of seasoned breadcrumbs, paprika, and garlic powder, each bite offers a satisfying crunch that gives way to tender, juicy chicken. This recipe uses a simple three-step breading process—flour, egg wash, and seasoned breadcrumbs—to create a perfectly crisp exterior every time. Pan-fried to perfection in hot vegetable oil, these chicken legs are ready in just 40 minutes, making them an excellent choice for a family dinner or casual gathering. Serve them piping hot with your favorite dipping sauces, mashed potatoes, or a crisp green salad, and watch them disappear in no time! Whether you’re hosting a weeknight meal or weekend feast, these breaded chicken legs are guaranteed to delight. Perfect for SEO terms like "crispy chicken recipe," "easy fried chicken," and "breaded chicken legs recipe."

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 pieces Chicken legs
• 1 cup All-purpose flour
• 3 large Eggs
• 1 tablespoon Milk
• 2 cups Breadcrumbs
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 cups Vegetable oil

Directions

Step 1

Rinse the chicken legs under cold water and pat them dry with paper towels. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of black pepper evenly over the chicken legs.

Step 2

Prepare the breading stations: Place the flour in a shallow dish. In a separate shallow bowl, whisk the eggs with the tablespoon of milk until fully combined. In a third shallow dish, mix the breadcrumbs, garlic powder, paprika, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 3

Dredge each chicken leg in the flour, ensuring it's fully coated. Shake off any excess flour.

Step 4

Dip the floured chicken leg into the egg mixture, coating it completely.

Step 5

Roll the chicken leg in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere. Place the breaded chicken legs on a clean plate. Repeat with the remaining chicken legs.

Step 6

Heat the vegetable oil in a large frying pan or skillet over medium-high heat. The oil should reach about 350°F (175°C). To check, drop a small pinch of breadcrumbs into the oil; it should sizzle immediately.

Step 7

Carefully place the breaded chicken legs into the hot oil, leaving enough space between them to cook evenly. You may need to fry in batches to avoid overcrowding the pan.

Step 8

Fry the chicken legs for about 10-12 minutes on one side, then flip and cook for another 10-12 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).

Step 9

Once cooked, transfer the chicken legs to a plate lined with paper towels to drain any excess oil.

Step 10

Serve hot, with your favorite dipping sauces or sides, such as mashed potatoes or a crisp green salad.

Nutrition Facts

Serving size	963 grams (963.0g)

Amount per serving	% Daily Value*
Calories	5094

Total Fat 445.60g	571%
Saturated Fat 67.10g	335%
Polyunsaturated Fat 268.80g
Cholesterol 559mg	186%
Sodium 8329mg	362%
Total Carbohydrate 263.80g	96%
Dietary Fiber 12.40g	44%
Total Sugars 16.90g
Protein 62.90g	126%

Vitamin D 130IU	648%
Calcium 245mg	19%
Iron 19mg	107%
Potassium 466mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.4%

Protein: 4.7%

Carbs: 19.8%