1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
Salt and pepper to taste
Vegetable oil for frying
For the Mashed Potatoes:
4 large russet potatoes, peeled and cubed
1/2 cup milk (more if needed)
4 tbsp unsalted butter
Salt and pepper to taste
Instructions:
Marinate the Chicken: Place the chicken legs in a bowl and cover them with buttermilk. Refrigerate for at least 1 hour, or for best results, marinate overnight.
Prepare the Coating: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, dried thyme, salt, and pepper.
Fry the Chicken: Heat vegetable oil in a large skillet or deep fryer to 350Β°F (175Β°C).
Remove the chicken legs from the buttermilk, letting the excess drip off, and coat them evenly in the flour mixture.
Fry the chicken legs in batches for 12-15 minutes, or until they are golden brown and fully cooked. Ensure the internal temperature reaches 165Β°F (74Β°C).
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