Instructions

1. Pour canola or vegetable oil into a deep fryer until it reaches the designated fill mark. Set the temperature to 360 degrees F. Or pour about 2 inches of oil into a deep, heavy-gauged pot. Place the pot on the stove top and adjust the heat to medium.

2. Rinse the frozen chicken legs with cold water and set on a plate. The water will melt the ice holding the meat pieces together making it is easier to cover with batter.

3. Follow the directions to your fried chicken recipe, and create a wet batter and a dry batter to dip your frozen chicken in. Some recipes call for a seasoned buttermilk wet batter, but you could also beat and season a few eggs for a wet batter. A few common ingredients used to season the batter are salt, black pepper, paprika, garlic powder and cayenne pepper. Use the same seasonings to add flavor to flour for a dry batter. You do not need to use both a wet and dry batter, but the wet batter will help your seasoned flour stick to the chicken legs.

4. Dip each frozen chicken leg in the wet batter before dipping it in the dry batter. Or season your chicken before placing it in the wet batter and dredging in the dry seasoned flour batter.

5. Put the battered chicken legs into the fryer or fry pot and cover with a lid to prevent yourself from being burned by the oil. Frozen chicken will need to cook approximately 50 percent longer than it would if it were thawed. In a deep fryer, frozen chicken will need to cook for about 18 to 22 minutes. On the stove, it will need to fry the chicken for nine to 12 minutes before flipping and cooking the other side of the meat for another nine to 12 minutes. In general, chicken needs to be cooked until it reaches an internal temperature of 165 degrees F.

6. Place a brown paper bag or a few paper towels under a cookie cooling rack. Remove the chicken from the hot oil and place on a cookie cooling rack. The oil will drain from the chicken onto the paper below it.