Pan Fried Chicken Legs with Potatoes

Pan Fried Chicken Legs with Potatoes

  

You know I could order a whole bucket of chicken legs.  As a matter of fact when I do buy a bucket of KFC, I always grab the legs first.  I love how crispy I can get the outside and how moist and tender I can get the inside just by taking a few extra steps.  Plus it’s a food with an instant handle!  What’s not to love! 

Pan Fried Chicken Legs with Potatoes

3 lbs chicken legs

3 eggs

1-1/2 cups flour

1/2 cup cornstarch

2 teaspoons onion powder

1 tablespoon garlic powder

3 teaspoons salt

1 teaspoon dried oregano

Oil for frying

1 lb baby Yukon gold potatoes

Prepare your dredging station:  In a large bowl whisk eggs. In another bowl add cornstarch along with salt, pepper, onion powder and garlic powder. Finally, in the last bowl add Panko breadcrumbs and Italian breadcrumbs. 

 

Coat chicken legs in cornstarch mixture.  Then dip each leg in the egg and then into the Panko and Italian breadcrumbs, pressing down so the coating sticks.

 

In a large heavy skillet heat oil to shallow fry. You want the oil about an inch high in the skillet. Brown the chicken on each side until golden brown and crispy.   

 

Place potatoes in a shallow bowl and microwave for 5 minutes. Or you can parboil them in water for about 10 minutes until slightly soft. 

 

Arrange potatoes around chicken legs and cover with lid.  Fry the chicken for 5-7 minutes then flip and cook another 5-7 minutes or until internal temp reaches 165 degrees. 

Remove from oil and place on paper towel lined sheet tray.

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