Tuesday, February 22, 2011

Hot & Crispy Chicken Legs

We don't eat fried chicken that often. In fact, before we moved to NC, we hardly ever at it. We happen to live near a place called Price's Chicken Coop that makes the best fried chicken I've ever eaten. We usually splurge a couple of times a year there to get our fried chicken fix. lol!

Last week I was watching Rachael Ray's talk show and she was cooking  Super Hot 'n Crisp Drummers or Wings. Since my family tends to love spicy food, spicy fried chicken got two thumbs up when it showed up on the menu.

Hot & Crispy Chicken Legs
adapted from Rachael Ray

2 packages of chicken legs (about 20 legs)

For the chicken coating:
1 c. Frank’s Red Hot
2 c. flour
1 tbsp poultry seasoning
1 tbsp sweet paprika
1 tsp baking powder
Salt and pepper

*I've adapted the directions to cook chicken legs, not wings.*

Place the chicken pieces in a large stockpot and cover with water. Bring the water to a boil, par-boil for 15 minutes, then drain and pat the chicken dry.

Cool the chicken and toss it in hot sauce to coat, then toss with flour seasoned with spices to coat. Toss the chicken once more in the hot sauce and the flour. Fry in batches over medium to medium-high heat in 3 inches of hot oil, 350°F, until very crisp, 5-10 minutes.

**Notes**  The end results were a crispy breading on the outside and juicy, tender chicken on the inside. You could definitely taste the Frank's hot sauce but there wasn't an overpowering "hot" taste to the chicken.

Be prepared for quite a bit of work to go into cooking this meal. It gets quite messy when you are coating the chicken in hot sauce and flour.

In the end, I'm not sure that I'll be making this again. We're not big fans of breaded chicken and for the time that it took to put it altogether and cook it, I could have grilled the cooked chicken legs and my family would've enjoyed them more and we would have eaten dinner a lot sooner.


kelly said...

Looks good.. Not sure how well it work with dieting lol. But maybe I can splurge one day just to make those :)

Amanda said...

I tend to agree with you Tami. I love the way that fried chicken tastes but it is a lot of work, and yes, messy! Looks good though!

Nadine said...


Thanks for posting this. I tried it using pre-sliced chicken tenders and my husband loved it!

This is what I did...

1) I washed/patted dry the raw chicken and seasoned with salt and pepper. Then, I covered the chicken pieces with the Red Hot sauce and let it marinate for 2 hours in the fridge.
2) Then, I did the coating (as in your recipe).
3) I cooked it on med/high in very little oil (I put just enough canola oil in the skillet to create a thin layer). Because the pieces are small and thin, it didn't take long to cook the chicken and no need to boil it first - when the batter was golden, the chicken was finished. It cooked for only a few minutes on each side, much faster than Rachel Ray's way of cooking this. Also, less fat since you're not deep-frying!

I suggest trying this if you liked the taste but not the time it took to cook this the original way.

Good luck and thanks for posting such great recipes.

Tami said...


Your recipe sounds great. That's a great shortcut for a quick dinner during the week. I will give this a try!

Thank you so much for coming back and posting your spin on this recipe.

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