We are not usually the family that makes fried chicken. One of the reasons is that it hard for us to find one we really like. For instance, it has to be the right amount of crunch and not too greasy.
So I went on the hunt for a recipe that would work for us, I read several different ones and could not find one that I really liked.
Or it had some ingredients in it that my son cannot have, due to allergies.
Just as I was about to give up, my husband suggested that I create my own.
I thought it over for a bit and decided that is exactly what I was going to do.
So I made one out of several different ones I had seen, combined several steps and this is what I came up with.
Fried Chicken Legs: Family Style
Southern fried chicken with a crispy outside and a little taste of Cajun flavoring. It is wonderful when paired with some other down-home favorites, like mashed potatoes, corn, greens [your choice], biscuits and more! Its a great dish to bring to big events like family gatherings or potlucks. It is sure to be a hit with any who love crispy fried chicken.
2 legs per person
This is for a large family meal, or to make extra for the week. You can always reduce the amount of chicken and ingredients to fit your needs and your family size. I generally cook for 5 people, and we love to have left overs for the day or so after, hence why this calls for a lot of large ingredients.
- 15 lbs of chicken legs
- 3 cups flour
- 3 cups cornmeal
- 2 cups salt [This will be used in two different steps]
- 1 cup pepper
- 1/2 cup of garlic
- 1/3 cup of red pepper
- 8 eggs
- 1 gallon of canola oil
- 3 tablespoon of cajun seasoning
- 1 cup of water
- 2 table spoons baking powder
- Brine your chicken with a mixture of 1 1/2 cups of salt and 1 cup water in a large baking pan, the giant ones you use for thanksgiving work perfectly, let sit for 30-60 minutes.
- While the chicken is in the pan forming a brine, mix together the flour, baking powder, & cornmeal in a baking dish for the breading.
- Mix together the remaining salt, pepper, red pepper, garlic and Cajun seasoning in a small covered Tupperware container. Cover it and shake the seasoning well until all blended.
- Add the season to the breading mixture and stir in well. If you chose you can use half the seasoning and set the other half aside to sprinkle on the chicken once it is done.
- Grab a large pot, dutch oven or stew pots work well. Fill halfway with oil, and begin heating it up. Heat the oil to 350 degrees.
- Beat the eggs 4 at a time in a small bowl, set aside.
- After the chicken is done with the brine, rinse it off, and then lay the pieces flat on a clean surface. Pat them dry with paper towels to remove any excess moisture.
- Once the oil reaches temperature, start coating your chicken in the breading mixture, then dip it in the eggs, let the excess egg drip off and dredge the leg back through the breading.
- Cook each leg for approximately 15-25 minutes per leg, or until the internal temp reaches 175 and the juices run clear.
- Set the legs on a cooling rack or on paper towels to reduce oil.
- If you would like to keep the chicken warm/at cook temp, while you finish frying up the rest, place them in a baking dish in the oven at 180 degrees.
- Plate and serve.
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