Poultry

Fried Chicken Legs on SmokeStone

Prep Time: 40 min

Cook Time: 15 min

Difficulty: Beginner

Classic fried chicken legs on the SmokeStone will gain you a bucketful of compliments!

Step 1: Burning the recteq Ultimate Blend Pellet, set the SmokeStone to MED.
Step 2: Stack 2 aluminum pans on SmokeStone and fill with oil. In ziptop bag, combine Chef Greg's 4 Letter Rub, Colden's Freakin' Greek Rub, and corn starch. Mix well and set aside.
Step 3: Place chicken legs into large bowl and top with buttermilk, let rest in bowl for 30 minutes or until oil is almost at 350°F.
Step 4: Remove 6 chicken legs from buttermilk and place in flour mixture. Mix well and let rest for 5 minutes before adding it to the hot grease.
Step 5: Fry for 15-18 minutes depending of the size of your chicken legs. Remove and place in half aluminum pan with clean paper towels at the bottom.
Step 6: Repeat until all chicken is cooked. Once all chicken is cooked, finish legs with a drizzle of Stevie's Habanero Honey and serve.

Step 1: Burning the recteq Ultimate Blend Pellet, set the SmokeStone to MED.
Step 2: Stack 2 aluminum pans on SmokeStone and fill with oil. In ziptop bag, combine Chef Greg's 4 Letter Rub, Colden's Freakin' Greek Rub, and corn starch. Mix well and set aside.
Step 3: Place chicken legs into large bowl and top with buttermilk, let rest in bowl for 30 minutes or until oil is almost at 350°F.
Step 4: Remove 6 chicken legs from buttermilk and place in flour mixture. Mix well and let rest for 5 minutes before adding it to the hot grease.
Step 5: Fry for 15-18 minutes depending of the size of your chicken legs. Remove and place in half aluminum pan with clean paper towels at the bottom.
Step 6: Repeat until all chicken is cooked. Once all chicken is cooked, finish legs with a drizzle of Stevie's Habanero Honey and serve.

Pair these prize winning Fried Chicken Legs up with mashed potatoes or Grilled Potato Salad with Mustard Vineagrette.