How to cook chicken legs

Updated March 23, 2017

Some say that breast meat -- or "white meat" -- is the best part of a chicken, but others think that chicken legs -- also called "dark meat" -- are the most succulent and juicy parts of the bird. Dark meat also has more vitamins, minerals and amino acids than white meat. You can make a delicious, full meal by simply frying the legs of the chicken.

Pre-heat a large frying pan on medium-high with about 5 cm (2 inches) of cooking oil.

Wash the chicken legs in warm water to get rid of any slime. Pull back the skin to clean it thoroughly with your fingers. Remove the skin completely if you are concerned about fat content.

Marinate the chicken legs in Italian dressing. Season them with salt (a pinch on each leg), place them inside a plastic bag that seals, and then squeeze the dressing over them generously. Let the chicken sit overnight in the sealed bag (or for at least four hours).

Prepare an egg batter for your chicken legs. Break four large eggs into a bowl. Add 2 ml (1/4 tsp) each of paprika, pepper and salt. Mix the egg batter thoroughly.

Spread your cornflakes out over a piece of grease-proof paper. Use your rolling pin to crush them down as finely as possible. Shake the crushed cornflakes into a paper bag. You can also use simple flour instead of cornflakes if you prefer a less crunchy chicken leg.

Dip each chicken leg, one by one, in your egg batter. Coat them thoroughly.

Toss the chicken legs in the paper bag that is holding your cornflakes or flour. Be sure that you get maximum coverage.

Test to see if the oil is hot enough by flicking a bit of water in the pan. If it starts sizzling, it's ready. Fry the chicken legs in your hot oil for 10 minutes on each side or until the meat is no longer pink.


Bake the chicken legs as a healthier alternative to frying. Simply spray a casserole dish with cooking spray and lay the battered legs inside. Cook the legs on 190 degrees C (375F) for 40 to 45 minutes. Turn them halfway through cooking.

Things You'll Need

  • 450 g (1 lb) of chicken legs
  • Italian dressing
  • Four eggs
  • 500 ml (2 cups) cornflakes
  • Salt
  • Pepper
  • Paprika
  • Grease-proof paper
  • Rolling pin
  • Paper bag
  • Cooking oil
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About the Author

Louise Balle has been writing Web articles since 2004, covering everything from business promotion to topics on beauty. Her work can be found on various websites. She has a small-business background and experience as a layout and graphics designer for Web and book projects.