Description
Golden fried chicken with a delicious five-spice kick. Perfect for a weeknight dinner or casual get-together.
Ingredients
Units
Scale
- 12 chicken legs
- salt and black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon (15 ml) five-spice powder
- 2 eggs
- 1 tablespoon (15 ml) water
- 1 1/2 cups (354 ml) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon white pepper
- peanut or vegetable oil
Instructions
- Rinse chicken legs under cold running water.
- Place chicken legs in a large bowl and season with salt, pepper, garlic powder, and half the five-spice powder.
- In a medium bowl, whisk together 2 eggs and 1 tablespoon of water.
- Add egg mixture to the chicken and toss to combine.
- In a shallow baking dish, stir together flour, baking powder, white pepper, and the remaining five-spice powder.
- Fill a cast iron skillet slightly less than halfway with oil and heat to 360°F (182°C).
- Dip each drumstick in the egg mixture, allowing excess to drip off.
- Coat drumsticks thoroughly in the flour mixture, shaking off any excess.
- Fry chicken in batches of four, for 14 minutes at 350°F (177°C), flipping halfway through, until crispy and golden brown.
Notes
- For extra crispy skin, let the seasoned chicken rest in the refrigerator for at least 30 minutes before breading.
- If you don’t have a cast iron skillet, a heavy-bottomed pot or deep fryer will work. Adjust cooking time as needed.
- Leftover chicken can be stored in the refrigerator for up to 4 days and reheated in a 350°F (177°C) oven for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 56 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 drumstick
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 1
- Protein: 20
- Cholesterol: 80