Prep Time:15 mins
Cook Time:30 mins
Additional Time:30 mins
Total Time:1 hr 15 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 6

Calories 571

% Daily Value *
Total Fat 37g47%
Saturated Fat 8g41%
Cholesterol 137mg46%
Sodium 1811mg79%
Total Carbohydrate 27g10%
Dietary Fiber 4g15%
Total Sugars 2g
Protein 35g70%
Vitamin C 26mg29%
Calcium 144mg11%
Iron 7mg38%
Potassium 530mg11%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 3 pounds fowl legs
  2. 1 cup lemon juice
  3. ½ white onion, chopped
  4. 1 head garlic, cloves separated and minced
  5. three tablespoons seasoned salt
  6. three tablespoons paprika
  7. 3 tablespoons floor thyme
  8. 2 tablespoons ground black pepper
  9. 2 tablespoons complete cloves
  10. vegetable oil for frying


Combine chook legs, lemon juice, onion, garlic, pro salt, paprika, thyme, pepper, and cloves in a big bowl. Cover and marinate in the refrigerator for at least half-hour to twelve hours.

    Heat oil in a deep fryer or big saucepan over medium-excessive warmness. Fry bird in batches till golden brown, about eight mins. An immediate-read thermometer inserted close to the bone ought to read 165 ranges F (74 tiers C). Drain on paper towels.