Family Chefmate: Fried Chicken Legs

There is nothing more satisfying than sinking your teeth into homemade fried chicken. I made this recipe once for my daughters girl scout leader and her family in appreciation for taking the girl scouts on a two night overnight trip. Her girl scout leader said she could not wait a second more and promptly eat the fried chicken legs over the kitchen sink. If you are looking for an inexpensive and mouth watering recipe for fried chicken this is it. I originally found out about this recipe from Martha Stewart but I did not write down the recipe when I saw Martha Prepare this recipe on t.v. several years ago. I have changed this recipe so it is healthier by using whole wheat flour, 1% buttermilk and canola oil to fry the chicken.

Fried Chicken Legs:
Pre-heat: Canola Oil in Large Frying Skillet or Iron Skillet:

8 chicken legs
2 cups whole wheat flour
2 teaspoons cinnamon
2 teaspoons salt plus additional salt for chicken
1 teaspoon fresh pepper plus additional pepper for chicken
1 1/4 cups buttermilk 1%
Canola oil for frying

In a large iron skillet or large frying pan pour the canola oil into the pan. The oil should be 1/3 of the way up the side of the frying pan. Heat the oil on medium heat until hot but not smoking (you should see little bubbles coming up from the bottom of the pan when it is hot). When the oil is getting up to temperature, rinse the fresh chicken legs under cold water and then pat the legs dry with a paper towel. Salt and pepper the chicken legs on both sides. In a large bowl mix the whole wheat flour, 2 teaspoons of salt, 1 teaspoon fresh pepper and 2 teaspoons of cinnamon together. In another bowl pour the 1%buttermilk into the bowl. Dredge a chicken leg into the flour mixture and shack off any extra flour. Place the leg into the buttermilk and allow to drain any extra buttermilk off the leg. Dredge the leg into the flour mixture for the 2nd time and shake off any extra flour. Repeat the above directions for the other 7 chicken legs. Finally place 4 chicken legs into the hot oil and cook for 6 minutes on each side, then turn and cook for another 6 minutes. Cook the chicken until it is a golden brown on all sides or until it reaches an internal temperature of 165 degrees. Do not over crowd the pan or the chicken will steam instead of fry leaving the skin soggy and not crispy.

Buttermilk Bowl and Flour Bowl