Making moist, tender pan-fried chicken legs is both an art and a science. How on earth do you attain that perfectly crispy skin while maintaining tender, moist meat that is cooked through without being dried out?.
Chicken legs are a delicious and versatile cut of chicken that can be prepared in many ways. One popular cooking method is pan frying which results in crispy golden chicken legs with tender and juicy meat. But knowing exactly how long to pan fry chicken legs is key to achieving the best results. This article will provide tips and guidelines to help you determine the ideal pan frying times for bone-in and boneless chicken legs.
Factors that Affect Pan Frying Time
Several factors impact how long you should pan fry chicken legs
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Bone-in vs boneless – Bone-in chicken legs take longer to cook than boneless since the bone partly shields the meat Boneless legs cook faster because heat can penetrate evenly,
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Size and thickness – Larger, thicker chicken legs need more time than smaller, thinner ones.
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There are different ways to cook. Pan frying takes longer than deep frying but less time than baking or grilling.
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Cooking temperature – Higher heat cooks the chicken faster but risks burning the outside before the inside is done.
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Extras: Chicken legs covered in breadcrumbs, batter, or flour will need a few more minutes of cooking time.
Recommended Pan Frying Times
Based on the above factors, here are general guidelines for pan frying times:
Boneless Chicken Legs
- 6-8 minutes per side
- Cook over medium-high heat
- Internal temperature should reach 165°F (74°C)
Bone-in Chicken Legs
- 10-15 minutes per side
- Cook over medium heat
- Monitor temperature to avoid burning skin
Tips for Perfect Pan Fried Chicken Legs
Follow these tips for flawless pan fried chicken legs every time:
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Pat dry – Ensure chicken legs are thoroughly patted dry before cooking for optimal browning.
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Warm up the pan. Before adding the chicken, heat the oil in the pan over medium-high heat. Oil should shimmer but not smoke.
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As you cook the chicken legs, make sure there is space between each piece and the pan is not too full. Avoid overcrowding.
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Flip once – For the best crust, flip the legs only once during cooking. Resist urges to move them around.
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Monitor heat – If pan seems too hot, reduce heat. If chicken is cooking too slowly, increase heat.
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Use thermometer – Always check internal temp to confirm doneness, especially for bone-in thighs.
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Rest before serving – Let chicken legs sit 5-10 minutes after cooking so juices redistribute evenly.
Cooking With Other Methods
While pan frying is a quick and easy chicken leg cooking method, you can also use:
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Grilling – Great for getting char. Cook bone-in chicken legs over indirect heat for best results.
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Baking – Allows you to cook chicken legs in bulk. Bake at 375°F for 40-60 minutes depending on size.
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Air frying – Makes crispy chicken legs without all the oil. Cook at 400°F for 18-22 minutes, flipping halfway.
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Deep frying – Submerges chicken legs in hot oil for fast, even cooking. Takes only 7-8 minutes at 375°F.
No matter which cooking method you choose, using the recommended pan frying times as a guide will help ensure your chicken legs turn out moist, tender and flavorful every time. With the proper technique, you’ll be serving restaurant-quality chicken legs to your family in no time.
Read on for the secret to perfectly prepped pan-fried chicken legs.
Photos via CakeSpy, unless otherwise noted
Choose the right cut of meat: ideally bone-in, with skin.
If you leave the skin on the chicken legs, the chicken’s own fat will render and flavor the whole leg. The bone helps seal in moisture while cooking the legs through, which means that you’ll have flavorful chicken that practically falls off the bone.
This recipe is a study in delicious simplicity. Made with minimal supplies, this technique is so simple that you’ll master it on the first try. You can make it every weeknight for dinner, and it’s easy enough that you can also serve it when you have guests over.
Chicken cuts via Craftsy instructor Marge Perry
- There is no need to use the whole leg quarter for this recipe. You can just use chicken thighs or drumsticks instead. Follow the same steps, but keep in mind that these cuts will cook much faster because they have less surface area.
- A 12-inch skillet was the right size for this recipe. It held two bone-in chicken leg quarters, which is enough for two people (as long as they can agree on who gets the drumstick).
- What should you serve with chicken that is cooked just right? Mashed potatoes, roasted vegetables, or a cooked grain on the side are always appreciated. A simple and cozy side dish is Parker house rolls or homemade bread.
- A spatter screen will help you make this recipe with as little mess as possible. You should not cover the chicken until at least half way through the cooking time. This will keep it from getting too soft.
Pan Fried Chicken Drumsticks
FAQ
How long does it take to fry drumsticks in a pan?
How long do chicken legs take in a frying pan?
Sear over low heat for about 10 minutes, occasionally pressing down for an even sear. Once golden brown, flip and sear the other side for another 7 minutes. Pierce the chicken with a skewer to check for doneness. If the juice is clear, remove from the pan.