Deep Fried Naked Chicken Legs

Deep Fried Naked Chicken Legs

This dish is a family fave! My husband fixes it once in a blue moon when we’re craving fried chicken, but not in the mood to “flour” it up (we use an almond flour mixture when breading is part of the plan.) These legs are so juicy and tender you won’t ever miss all that breading!!

Deep Fried Naked Chicken Legs

Ingredients

  • 8-12 chicken legs
  • 2 cups Paleo approved hot sauce (homemade or bottled, enough to cover chicken)
  • 1 tablespoon black pepper
  • 1 tablespoon minced garlic (3-4 cloves)
  • 1 tablespoon sea salt
  • 4-6 cups palm shortening (use if you are deep frying in an indoor or outdoor fry cooker, the amount used will depend on your deep fryer)
  • 1-2 cups coconut oil (use if you are skillet frying, amount used should cover up to half of the chicken leg when frying)

Deep Fry Instructions

  1. Sprinkle seasonings over chicken legs.
  2. Place chicken legs into a sealable bag, and pour hot sauce over chicken.
  3. Seal and shake the bag making sure the meat is being covered well by sauce.
  4. Let rest in fridge for at least 1 hour. (We love to let ours rest over night if it’s not a last minute meal.)
  5. When ready to cook place palm shortening into counter top or outdoor deep fryer according to appliance instructions.
  6. Using thermometer heat oil to 325 degrees.
  7. When oil has reached desired temp add legs to fryer slowly.
  8. Let legs cook for 18-20 minutes (To check doneness take a leg out and poke with fork down to the bone and make sure no blood runs out).
  9. Remove from skillet and lay to rest on absorbent towel to soak up excess oil.
  10. Place crispy chicken on plates and enjoy!

Skillet Frying Instructions

  1. Sprinkle seasonings over chicken legs.
  2. Place chicken legs into a sealable bag, and pour hot sauce over chicken.
  3. Seal and shake the bag making sure the meat is being covered well by sauce.
  4. Let rest in fridge for at least 1 hour. (We love to let ours rest over night if it’s not a last minute meal.)
  5. Preheat a large heavy skillet (I prefer to use a black iron skillet) over medium heat allowing it to warm up at least 1 minute before adding the oil.
  6. When the skillet is warm add coconut oil.
  7. Using thermometer heat oil to 325 degrees.
  8. When oil has reached desired temp add legs to the skillet slowly.
  9. Let legs cook for about 9 minutes on each side. (To check doneness take a leg out and poke with fork down to the bone and make sure no blood runs out)
  10. Remove from skillet and lay to rest on absorbent towel to soak up excess oil.
  11. Place crispy chicken on plates and enjoy!

Don’t forget to make some yummy sides!

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