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I would never fry the legs whole, they're harder to handle, they take up too much room in the pan, and the drumsticks have less meat and cook quicker than the thighs -- I would cut them into thighs and drumsticks before cooking (its easy, flip the leg skin side down on the cutting board, look for a line of fat running across the width of the leg, approximately in the middle, then place your knife slightly below that line of fat, in the direction of the drumstick, then you should be able to cut down through the chicken pretty easily and quickly.) I also like to bone the thigh meat, but that's me.

Since dark meat takes longer to cook than white, I like to dip the dark meat pieces in flour, then buttermilk, then flour and buttermilk again. I find that the buttermilk crust doesn't brown as quickly as crust made with egg, therefore you can cook it longer, which is perfect for the dark meat pieces. Plus I love the extra crunch and taste of the buttermilk dipped chicken.

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13y ago
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10y ago

The best way to cook a chicken leg would be to fry it. Roll the washed leg in milk, egg, and roll in flour with seasonings you like and fry until brown. They can also be boiled for chicken and dumplings.

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Q: What is the best way to cook a chicken leg?
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