Crispy Chicken Legs

Wash the chicken legs. Remove the skin or leave them as they are. Take a chicken leg and cut it in half vertically. Cut the meat along the bone, but not too deeply.

Repeat this step.

Put the buttermilk together with the soy sauce manis, salt, onion powder, garlic powder, egg, cayenne pepper, black pepper and paprika in a deep bowl. Mix well.

Add the chicken legs and let them marinate for 30 minutes. You can let them marinate longer so the flavors can soak in well. Scoop out 60 ml of the buttermilk mixture from the bowl and set aside (see next step).

Put the flour, cornstarch, salt, garlic powder, onion powder and cayenne pepper in another bowl. Add the buttermilk mixture set aside and crumble the dough with your hands.

Pass the chicken legs completely through the flour mixture and place them on a sheet of baking paper. You can run them through the buttermilk mixture and flour mixture again for an extra crispy crust.

Heat a layer of sunflower oil in a skillet over medium-high heat and fry the chicken legs until nicely golden brown (3-4 minutes on each side). You can also fry the chicken legs in a deep fryer at 170℃. Fry the chicken legs for about 3-4 minutes until crispy.

If you like a sticky sauce, you can choose to make half the chicken sticky and leave the rest just plain.

Heat the chili sauce along with the honey, soy sauce manis and sambal in a saucepan until almost boiling. Then add the sticky sauce to half of the chicken and mix well. For the rest of the chicken, just leave it plain, without the sauce.

This way you can enjoy both the crispy natural chicken and the sticky chicken with sauce.

Ready to eat look of Crispy Chicken Legs

Serve as you like