To deep fry chicken legs properly, the general guideline is:

• Heat the oil to about 350°F to 375°F (175°C to 190°C).
• Fry the chicken legs in batches, avoiding overcrowding.
• Cook them for approximately 12 to 15 minutes total, turning occasionally to ensure even browning.
• The chicken is done when the coating is golden brown, the juices run clear, and the internal temperature reaches 165°F (75°C).

More specifically, some recipes suggest frying for about 7 to 8 minutes on each side at 375°F, while others recommend turning every 10-15 minutes during a 12-15 minute frying time at 350°F to 375°F

. Key tips include maintaining the oil temperature around 350°F to avoid greasy or undercooked chicken, and checking doneness with an instant-read thermometer to ensure the internal temperature hits 165°F

. After frying, drain the chicken on paper towels or a wire rack before serving

. In summary:

• Oil temperature: 350°F to 375°F
• Frying time: 12 to 15 minutes total (turning occasionally)
• Internal temperature: 165°F for safe consumption
• Drain on paper towels or wire rack before serving

This method yields crispy, juicy fried chicken legs with a well-cooked interior and golden crust