Crispy Chicken Legs: perfect for a quick and delicious dinner

Total time: 38 Min
Difficulty: Low
Serves: 4 people
By Cookist

Chicken legs are one of our favorite proteins to keep handy in the freezer. Not only are they super cheap but they are also versatile, you can fry them or use them in a stewed dish. For this recipe, we wanted to make super crispy chicken legs. But we have a secret to make them extra crispy, but also moist on the inside, and that secret is milk! The chicken legs are pre-cooked in a mixture of milk and water. This means when you bread and fry them later, you won’t have to fry them for a long time, and they won’t dry out. The result? Just want we wanted: chicken legs that are crispy on the outside but tender and moist on the inside.



To make sure that your breading doesn’t fall off the chicken drumsticks during the frying process, don’t skip the drying step after you cooked the chicken. Make sure that you pat the chicken drumsticks properly with paper or a kitchen towel

The chicken requires about 15 minutes of frying time (in medium hot oil).

Check that the internal temperature of the chicken reaches 170°F, then you know it’s cooked!

You can replace the flour with cornstarch for a gluten-free option (or use another gluten-free flour). Corn starch is popular in fried chicken recipes and will make the chicken extra crispy too!

You can make the Crispy Chicken Legs in an air fryer too. Preheat the air fryer to 400°F for about 5 You can use other cuts for this recipe. Chicken wings are popular and you can use a mixture of flats and drumettes. If you prefer white meat, use chicken tenders sliced from breast meat. If you like dark meat, you can also use thigh fillets.

Try to stick to one type of cut (instead of mixed pieces), as this will ensure even cooking.

If you don’t like frying, you can also bake Crispy Chicken Legs in the oven. Simply brush or spray the chicken with oil and place it on a baking sheet line with foil. Bake at 475°F for about 35 minutes. Just make sure to flip halfway through.

How to Store Crispy Chicken Legs

Store leftover chicken legs in an airtight container (in the fridge) for up to 3 days. Leftover chicken can also be used in sandwiches, salads, or pasta. Simply reheat them in the microwave.

Can I Make Crispy Chicken Legs in the Airfryer?

You can make the Crispy Chicken Legs in an air fryer too. Preheat the air fryer to 400°F for about 5 minutes. Place the breaded chicken drumsticks in the basket (don’t overcrowd the basket) and cook for about 10 minutes. Flip the chicken over and cook another 10 minutes. If the internal temperature is not yet at 165°F, you can continue cooking for another 5 minutes.


For the best results, use a neutral for frying. These include canola, peanut, sunflower, or corn oil. If you want to reuse the oil, allow it to cool, and strain it. You can use it a few times more for fried chicken.

Don’t make your oil too hot, otherwise the breading on the chicken will burn before the chicken is cooked through. Use a thermometer to heat the oil to about 350°F.

Of course, if you’re serious about your fried chicken, it’s best to invest in a thermometer. This will ensure that you don’t make the oil too hot which will burn the chicken before it’s cooked through. An oil temperature of about 350°F is optimal.

Chicken legs
All purpose flour


Place chicken into the saucepan and season with salt.

Pour the milk and water over the chicken, making sure they’re completely covered. Cover the pan with a lid and cook the chicken on medium-low heat for 20 minutes.

Remove the chicken from the boiling liquid, and allow it to drain and cool completely.

In the meanwhile, whisk the breadcrumbs with flour, paprika, oregano, salt, and pepper.

Separately whisk eggs with milk.

Dredge chicken in flour.

Dip into eggs, and cover with breadcrumbs again.

Fry the chicken legs in medium-hot for 15 minutes, turning constantly for even browning.

Fry untile golden!

Serve and enjoy

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