MADDIE & KIKI’S KETTLE FRIED CHICKEN LEGS
Makes breading for 6 legs
Prep: 20 mins - Cook: 30 mins
About this recipe
Cereal on chicken?! You got it! Corn pops lends an INCREDIBLE sweet and corny flavor to these chicken legs like no other. Our kettle fried chicken will give the colonel a run for his money! Cooked over charcoal, these legs don’t quit! Perfect for a backyard BBQ, paired with collard greens, mac and cheese and coleslaw. Once you kettle fry chicken, you’ll never want deep-fried chicken again. And the best part is – it can be made with many pantry staples you probably already have hiding in your cupboards!
6 chicken legs
1 cup Corn Pops cereal, blended into a
1/3 cup flour
1 tsp chili powder
1 tsp mustard powder
1 tsp dill
1 tsp dried thyme leaves
1 tsp garlic powder
1 tsp shallot powder (if you can’t find this,
you can use regular onion powder)
1 tsp dried sage
1 tsp salt
½ tsp cracked black pepper
1/3 cup water
1. Combine all dry ingredients in a bowl. In a separate bowl, whisk egg with water.
2. Dip each chicken leg into the wet mixture and roll it into the seasoned breading. Roll the leg in the wet mixture once more, and back into the dry mixture. This double breading is KEY to making these legs super crispy, flavorful and delicious!
3. Set up your charcoal grill with the hot coals in the center. Arrange the legs around the perimeter of the grill. Allow the grill to preheat for 20 minutes, at 450°F.
4. Grill chicken legs for 30 minutes, until an instant read thermometer measures 165°F.