DEEP FRIED TURKEY LEG RECIPES

Name: Deep-Fried Chicken Legs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: 5 chicken legs; 2 cups buttermilk; 1½ cups all purpose flour; ½ Tbsp black pepper; 1 Tbsp seasoning salt (recipe below); 1 liter peanut oil (for frying)

DEEP-FRIED CHICKEN LEGS - HOW TO COOK MEAT

Deep-Fried Chicken Legs - How to Cook Meat image

The recipe that I am using here for fried chicken legs is one that I picked up near Savannah, Georgia. Fried chicken is a popular food all over the country, but it is especially popular in the south, which means that they make a lot of fried chicken that is pretty good. The trick with this recipe, though, is that we aren't deep frying it, but using a braising pan to fry it in about 2 inches of peanut oil. This means that it will take longer to cook because we have to flip them, but it is much easier than deep-frying, and we use a lot less oil.

Provided by Nils Hoyum

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 5

Number Of Ingredients 6

Ingredients

5 chicken legs
2 cups buttermilk
1½ cups all purpose flour
½ Tbsp black pepper
1 Tbsp seasoning salt (recipe below)
1 liter peanut oil (for frying)

Steps:

Steps to Make Deep-Fried Chicken Legs
Tips & Tricks

Nutrition Facts : ServingSize 1 leg, Calories 215, FatContent 13 g, SaturatedFatContent 3 g, CholesterolContent 82 mg, SodiumContent 377 mg, CarbohydrateContent 8 g, FiberContent 0.0 g, SugarContent 0.0 g, ProteinContent 15 g

BEST KOREAN FRIED CHICKEN RECIPE - HOW TO MAKE ... - DELI…

Best Korean Fried Chicken Recipe - How To Make ... - Deli… image

Get ready for extra-crispy Korean Fried Chicken with this recipe from Delish.com.

Provided by June Xie

Categories dairy-free picnic Super Bowl tailgate appetizers fried poultry

Total Time 1 hours

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 21

Ingredients

Vegetable oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. baking powder
1/2 tsp. garlic powder
2 lb. chicken wings
1 tbsp. freshly grated ginger
1/2 c. cornstarch
3 tbsp. butter
5 small dried red chilis, sliced
1 tbsp. freshly minced ginger
3 cloves garlic, minced
1/4 c. gochujang
2 tbsp. ketchup
1 tbsp. rice vinegar
1 tbsp. low-sodium soy sauce
1/4 c. honey
2 tbsp. packed brown sugar
1/2 c. cocktail peanuts
1 tbsp. sesame seeds
1 green onion, sliced

Steps:

Make wings: In a deep pot over medium-high heat, heat 4 to 6 cups vegetable oil to 275°. Line a large plate or baking sheet with paper towels. In a small bowl, combine salt, pepper, baking powder, and garlic powder.
Pat wings dry with paper towels, then rub with grated ginger and season with salt mixture. In a large bowl, toss wings with cornstarch and squeeze to compress coating onto each wing.
Carefully add wings to oil and fry until skin is just lightly crisped and golden, occasionally flipping with tongs, about 15 to 18 minutes. Remove wings from oil and set aside on prepared plate. Let rest briefly.
Heat frying oil to 400°. Return wings to pot and fry again until deeply golden and skin is crisp and crunchy, about 7 to 8 minutes. Remove wings from oil and place in a large mixing bowl.
Make sauce: In a medium saucepan over medium-low heat, add butter, dried chilis, ginger, and garlic and cook until fragrant, 2 minutes. Stir in gochujang, ketchup, vinegar, and soy sauce and cook until bubbling. Stir in honey and brown sugar and continue cooking until bubbling and slightly thickened.
Pour sauce over wings and toss until evenly coated. Add in peanuts and toss to combine.
Garnish with sesame seeds and green onion before serving.

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