Deep fryer 375* F
My fryer is filled with home-rendered pork lard.
Today I fried chicken legs.
Dip in a mixture of 1 egg to 1 tablespoon mayonnaise, roll in a mixture of 1 cup pork rind crumbs to 1/2 teaspoon Old Bay Seasoning. I have also used 1/4 teaspoon cayenne pepper.
Allow the coating to set up 10 minutes or so before frying. It will stick better.
Deep fry 15 to 20 minutes. With a small fryer like mine, you can only fry 2 legs at a time. Salt well after removing.
The meat is moist and tender, the crust is crispy and crunchy and doesn’t taste like pork rinds at all!!
This chicken fools carb eaters.
