Method

Lunch

Prepare the Chicken

Rinse the chicken legs under cold water and pat them dry with paper towels.

Create the Breading

In a large bowl, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well.

Prepare the Wet Mixture

In another bowl, whisk together the eggs and milk until smooth.

Bread the Chicken

Dip each chicken leg into the wet mixture, allowing excess to drip off, then coat thoroughly in the flour mixture. Set aside on a plate.

Heat the Oil

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Chicken

Carefully add the breaded chicken legs to the hot oil in batches, frying for about 10-12 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

Prepare the Sauce

In a large bowl, combine the hot sauce with a little melted butter if desired for richness.

Toss the Chicken

Once the chicken legs are done frying, remove them from the oil and let them drain on paper towels. While still hot, toss the chicken legs in the hot sauce mixture until evenly coated.

Serve

Serve the crispy hot chicken legs with ranch dressing on the side for dipping.

Hot Legs Le Jean Recipe