- 3 pounds chicken legs
- 1 cup lemon juice
- 1/2 white onion, chopped
- 1 head garlic, cloves separated and minced
- 3 tablespoons seasoned salt
- 3 tablespoons paprika
- 3 tablespoons ground thyme
- 2 tablespoons ground black pepper
- 2 tablespoons whole cloves
- vegetable oil for frying
- Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 12 hours.
- Heat oil in a deep-fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes per side. Drain on paper towels.