Chicken Leg Quarter Recipes For Stove Top Cooking

Got a hankering for a good pan-fried chicken recipe? We’ve got a couple of chicken leg quarter recipes for stovetop here that are sure to please! Whether you are looking for chicken dredged in flour or want to sample something a bit lighter, we’ve got a few options for cooking chicken leg quarters on the stovetop we think you’ll love! So, let’s get started!

Table of Contents

• How Do You Cook Chicken Leg Quarters on the Stove?
  • Stove-to-Oven Leg Quarters Recipe
    • Ingredients
    • Directions
  • Dredge and Fry Leg Quarters Recipe
    • Ingredients
      • For Chicken
      • Dredging Flour
    • Directions
  • Sear and Simmer Leg Quarters Recipe
    • Ingredients
    • Directions
• Need a Chicken Leg Quarters Recipe For Stovetop? Check Here!
• Chicken Leg Quarter Recipes Stove Top – FAQs

How Do You Cook Chicken Leg Quarters on the Stove?

Cooking pan fried chicken legs or quarters on the stove is pretty easy. Though it isn’t the usual method that people choose for cooking leg quarters, there are several ways you can get the job done.

Before getting started, it can help to know your options. There are several techniques you use to go about making chicken leg quarters on the stovetop. These include the following:

• The Stove-to-Oven Method
• The Dredge and Fry Method
• The Sear and Simmer Method

Stove-to-Oven Leg Quarters Recipe

To cook your leg quarters using both the stove and oven, you’ll need to use an ovenproof stovetop frying pan. Although there are many conventional pans available that are oven-safe, not all of them can handle the high temperature needed to cook leg quarters all the way through.

It is for this reason that we recommend you use a cast iron skillet for this leg quarter cooking method. Cast iron skillets are designed to handle very high heat, and they work wonderfully for browning and searing meats. Because of these factors, a cast iron skillet is ideal to use when cooking leg quarters using both a stove and oven, because both will need to be at a high temperature to get the job done.

The following is our favorite cast iron chicken leg quarters recipe.

Ingredients

• 4 Chicken Leg Quarters
• 1 tsp smoked paprika
• ¾ tsp garlic powder
• ¾ tsp onion powder
• 1 tsp salt
• ¼ tsp black pepper
• ¼ tsp cayenne pepper

Directions

1. Wash your chicken and pat it dry.
2. Season the chicken using a mixture of the salt and spices.
3. Pat the spices into the meat to ensure the spices stick. Allow the seasoning to sit on the chicken at least 10 minutes before cooking.
4. In the meantime, heat 2-3 tablespoons of oil in a cast iron skillet over medium-high heat. Also, preheat your oven to 400 degrees.
5. Once the oil is hot, use tongs to carefully place your seasoned leg quarters in the skillet. Allow the leg quarters to sear about 10-15 minutes in the pan without moving them. Once 15 minutes is complete, flip the chicken back over and carefully place it in the oven.
6. Once in the oven, allow the chicken to cook for about 25-30 minutes or until a meat thermometer reaches 165F. The meat should cut away easily from the bone.
7. Enjoy!

Dredge and Fry Leg Quarters Recipe

Not looking for a recipe that involves the oven? No problem. The following recipe uses only a dutch oven (or frying pan with high sides) to accomplish delicious chicken in no time.

The following is a great fried chicken leg quarters recipe

Ingredients

For Chicken

• Canola or Vegetable Oil (enough for deep frying–usually at least 3 inches or 3-6 cups)
• 4 Chicken Leg Quarters
• Chicken Seasoning:
• 1 egg
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• ⅛ tsp black pepper
• A couple of dashes of hot sauce

Dredging Flour

• 1 ½ cups of flour
• 1 cup cornstarch
• 1 ½ tsp salt
• ½ tsp smoked paprika
• ¾ tsp baking powder

Directions

1. To begin, wash and pat your chicken leg quarters dry.
2. Combine your chicken with the egg, seasoning and hot sauce, and allow to sit for about 15 minutes.
3. As that sits, begin to heat your oil in a dutch oven or pan with high sides over medium heat.
4. Prepare your dredging components by mixing together the flour, cornstarch, smoked paprika, salt, and baking powder.
5. Once the oil is hot, dredge your pre-seasoned chicken leg quarters in the flour and add them to the flour mixture. Once they are covered with flour, place them, carefully, in the hot pan of oil to fry.
6. Fry leg quarters until nicely browned on each side, usually about 7-10 minutes per side.
7. Serve!

Note: Be careful not to crowd too many chicken pieces in the pan. Doing so will lower the temperature of your oil and affect the crispiness of your chicken.

Sear and Simmer Leg Quarters Recipe

Still not satisfied? Try the next recipe on for size! Searing and simmering leg quarters is an easy way to enjoy tender and delicious leg quarters anytime you want. This recipe doesn’t require the oven or deep-frying, so if you’re looking for a healthier no-fuss option, this is likely the recipe for you.

The following is an awesome sear and simmer leg quarters recipe.

Ingredients

• 4 Leg Quarters
• 2-3 tablespoons of poultry seasoning (adjust amount according to your preference)
• Salt to taste (omit if your poultry seasoning already contains salt)
• 1 tsp garlic powder
• 1 tsp onion power
• Cooking Oil
• A pat of butter
• 1 large onion diced
• 3 cups (or more) chicken broth or stock
• Fresh parsley (optional for garnish)

Directions

1. Begin by rinsing your chicken and patting it dry.
2. Mix the salt (if using), poultry seasoning, onion powder, and garlic powder together. Sprinkle it liberally over chicken on both sides to coat.
3. Heat oil in a large frying pan over medium-high heat making sure it’s enough to lightly cover the surface area of the pan you are using.
4. Once the oil is hot, place each leg quarter into the pan and allow it to brown on both sides, about 10 minutes.
5. Once both sides are golden brown, remove the chicken and place it on a plate.
6. Place a pat of butter in the pan and allow the butter to melt.
7. Once melted add diced onion to the pan and sauté on medium heat until onion is fragrant (don’t allow the butter to burn).
8. Pour in chicken broth or stock.
9. Return chicken to the pan. Bring to a boil and cover before reducing the heat to medium-low.
10. Simmer chicken with stock covered for about 30-40 minutes or until the chicken registers 165F in the thickest part of the thigh. Note: If your chicken stock evaporates or runs low, replace it with more stock until the chicken has finished cooking. Avoid using water as this may lead to flavorless results.
11. Once chicken is fully cooked, remove from pan and place on a plate. Ladle the pan sauce over the chicken and serve with fresh parsley.

Need a Chicken Leg Quarters Recipe For Stovetop? Check Here!

As you can see, there are multiple ways you can make chicken leg quarters on the stovetop. We hope you enjoy these quick and simple chicken leg quarter meals!

Bon appetit!

Chicken Leg Quarter Recipes Stove Top – FAQs