HOW TO MAKE FRIED CHICKEN LEGS RECIPES

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MOCK CHICKEN LEGS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Mock Chicken Legs Recipe: How to Make It - Taste of Home image

When I was young, my mother made this recipe for us. Recently, I was going through her cookbook collection and found it. Now I make this tasty, fun appetizer for my own family and enjoy mixing the old memories with new ones. —Jeanne Herda, Burnsville, Minnesota

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 1 dozen.

Number Of Ingredients 13

1 egg, room temperature, lightly beaten
1/2 cup cornflake crumbs
1/4 cup milk
2 tablespoons finely chopped green pepper
1 teaspoon salt
3/4 pound ground pork
3/4 pound ground veal
12 Popsicle sticks
COATING:
1 egg
1/4 cup milk
2 cups cornflake crumbs
Oil for frying

Steps:

  • In a large bowl, combine the first five ingredients. Crumble ground meat over mixture and mix well. Shape a 1/4 cupful of meat mixture around each Popsicle stick to resemble a 3-in. log., In a shallow bowl, whisk egg and milk. Place cornflake crumbs in another shallow bowl. Coat each leg in crumbs, then dip in egg mixture and recoat in crumbs. Let stand for 5 minutes. Preheat oven to 350°., In an electric skillet, heat 1/4 in. oil to 375°. Fry legs, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. , Arrange on an ungreased baking sheet. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes.

Nutrition Facts : Calories 240 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 374mg sodium, CarbohydrateContent 17g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 12g protein.

FRIED CHICKEN RECIPE | REE DRUMMOND | FOOD NETWORK



Fried Chicken Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 10

2 fryer chickens, each cut into 8 pieces 
4 1/4 cups buttermilk 
5 cups all-purpose flour 
3 tablespoons seasoned salt, such as Lawry's 
2 teaspoons paprika 
2 teaspoons freshly ground black pepper 
2 teaspoons ground dried thyme 
1 teaspoon cayenne pepper, plus more for seasoning 
1/4 cup milk 
Canola or vegetable oil, for frying

Steps:

  • Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours. 
  • When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
  • In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
  • In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
  • Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
  • Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
  • Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
  • Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
  • Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)

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