Crispy Chicken Legs

Name: Crispy Chicken Legs
Total time: 60 min
Ingredients: 1000 g chicken legs; 275 ml buttermilk; 20 g soy sauce manis; 10 g salt; 8 g onion powder; 8 g garlic powder; 1 egg; 5 g cayenne pepper; 3 g black pepper; 5 g paprika; 200 g flower; 150 g cornstarch; 4 g salt; 4 g garlic powder; 4 g onion powder; 3 g cayenne pepper; 60 ml buttermilk mixture; 150 g chili sauce; 75 g honey; 20 g soy sauce manis; 15 g sambal

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Najat

Photo by Najat

These crispy chicken legs with an extra crunch and juicy interior are irresistibly delicious! This delicious snack is quick to prepare and is sure to become a favorite with friends and family! So be surprised by the crispy coating and enjoy every bite to the fullest!

60 minutes

9 Portions

Easy

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Ingredients

Portions

CHICKEN MIX

1000 g chicken legs, with and without skin

275 ml buttermilk

20 g soy sauce manis

10 g salt, 1⅔ teaspoon

8 g onion powder, 2⅔ teaspoon

8 g garlic powder, 2⅔ teaspoon

1 egg, (m)

5 g cayenne pepper, 1⅔ teaspoon

3 g black pepper, 1 teaspoon

5 g paprika, 1⅔ teaspoon

FLOWERING

200 g flower, patent flour

150 g cornstarch

4 g salt, ⅔ teaspoon

4 g garlic powder, 1⅓ teaspoon

4 g onion powder, 1⅓ teaspoon

3 g cayenne pepper, 1 teaspoon

60 ml buttermilk mixture, see step 4 and 5

STICKY SAUS

150 g chili sauce

75 g honey

20 g soy sauce manis

15 g sambal

Instructions

Wash the chicken legs. Remove the skin or leave them as they are. Take a chicken leg and cut it in half vertically. Cut the meat along the bone, but not too deeply.

Repeat this step.

Mengsel voor de kippenpoten mengen in een diepe kom

Put the buttermilk together with the soy sauce manis, salt, onion powder, garlic powder, egg, cayenne pepper, black pepper and paprika in a deep bowl. Mix well.

Kippenpoten in het kruidenmengsel laten staan

Add the chicken legs and let them marinate for 30 minutes. You can let them marinate longer so the flavors can soak in well. Scoop out 60 ml of the buttermilk mixture from the bowl and set aside (see next step).

Put the flour, cornstarch, salt, garlic powder, onion powder and cayenne pepper in another bowl. Add the buttermilk mixture set aside and crumble the dough with your hands.

Kippenpootjes door het bloemmengsel halen en leggen op een vel bakpapier

Pass the chicken legs completely through the flour mixture and place them on a sheet of baking paper. You can run them through the buttermilk mixture and flour mixture again for an extra crispy crust.

Kippenpootjes krokant en goudbruin bakken

Heat a layer of sunflower oil in a skillet over medium-high heat and fry the chicken legs until nicely golden brown (3-4 minutes on each side). You can also fry the chicken legs in a deep fryer at 170℃. Fry the chicken legs for about 3-4 minutes until crispy.

Krokante kippenpoten door de sticky saus halen

If you like a sticky sauce, you can choose to make half the chicken sticky and leave the rest just plain. Heat the chili sauce along with the honey, soy sauce manis and sambal in a saucepan until almost boiling. Then add the sticky sauce to half of the chicken and mix well. For the rest of the chicken, just leave it plain, without the sauce. This way you can enjoy both the crispy natural chicken and the sticky chicken with sauce.

Krokante kippenpoten eindresultaat Kookmutsjes

Ready to eat look of Crispy Chicken Legs

Krokante kippenpoten eindresultaat van Kookmutsjes

Serve as you like

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Crispy Chicken Legs

60 minutes · 9 porties · Easy

Ingredients

1000 g chicken legs (with and without skin)
275 ml buttermilk
20 g soy sauce manis
10 g salt (1⅔ teaspoon)
8 g onion powder (2⅔ teaspoon)
8 g garlic powder (2⅔ teaspoon)
1 egg ((m))
5 g cayenne pepper (1⅔ teaspoon)
3 g black pepper (1 teaspoon)
5 g paprika (1⅔ teaspoon)
200 g flower (patent flour)
150 g cornstarch
4 g salt (⅔ teaspoon)
4 g garlic powder (1⅓ teaspoon)
4 g onion powder (1⅓ teaspoon)
3 g cayenne pepper (1 teaspoon)
60 ml buttermilk mixture (see step 4 and 5)
150 g chili sauce
75 g honey
20 g soy sauce manis
15 g sambal

Instructions

Wash the chicken legs. Remove the skin or leave them as they are. Take a chicken leg and cut it in half vertically. Cut the meat along the bone, but not too deeply.
Repeat this step.
Put the buttermilk together with the soy sauce manis, salt, onion powder, garlic powder, egg, cayenne pepper, black pepper and paprika in a deep bowl. Mix well.
Add the chicken legs and let them marinate for 30 minutes. You can let them marinate longer so the flavors can soak in well. Scoop out 60 ml of the buttermilk mixture from the bowl and set aside (see next step).
Put the flour, cornstarch, salt, garlic powder, onion powder and cayenne pepper in another bowl. Add the buttermilk mixture set aside and crumble the dough with your hands.
Pass the chicken legs completely through the flour mixture and place them on a sheet of baking paper. You can run them through the buttermilk mixture and flour mixture again for an extra crispy crust.
Heat a layer of sunflower oil in a skillet over medium-high heat and fry the chicken legs until nicely golden brown (3-4 minutes on each side). You can also fry the chicken legs in a deep fryer at 170℃. Fry the chicken legs for about 3-4 minutes until crispy.
If you like a sticky sauce, you can choose to make half the chicken sticky and leave the rest just plain.
Heat the chili sauce along with the honey, soy sauce manis and sambal in a saucepan until almost boiling. Then add the sticky sauce to half of the chicken and mix well. For the rest of the chicken, just leave it plain, without the sauce.
This way you can enjoy both the crispy natural chicken and the sticky chicken with sauce.
Ready to eat look of Crispy Chicken Legs
Serve as you like

Crispy Chicken Legs