Ingredients
- cold water to cover
- ¼ cup kosher salt
- 8 skinless chicken legs
- 3 cups all-purpose flour, divided
- 1 cup buttermilk
- 1 ¼ tablespoons baking powder
- 2 teaspoons salt
- 2 teaspoons cayenne pepper
- 1 ½ cups canola oil, for frying
Why This Recipe Is A Must Try
Chef Tips
- Use a thermometer to keep the oil temperature steady around 350°F for even cooking.
- Let the chicken rest on a wire rack after frying to keep it crispy.
Step 1
Whisk cold water and kosher salt in a large bowl until the salt completely dissolves. Add the chicken legs to the brine, cover the bowl with plastic wrap, and pop it in the fridge for about 2 hours. Once that's done, take the chicken out, drain it, and pat each piece dry with paper towels.
Step 2
Toss the chicken legs in a plastic bag with 1 cup of all-purpose flour, shaking it around until they're nicely coated. In a separate bowl, pour the buttermilk, and in another, combine the remaining flour, baking powder, salt, and a pinch of cayenne pepper. Dip each chicken leg into the buttermilk first, then dredge it thoroughly in the flour mixture.
Step 3
Heat some canola oil in a deep fryer or a heavy pot until it reaches 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pan, until the meat is cooked through and the coating is golden and crispy—this should take about 15 minutes. You can check by inserting an instant-read thermometer near the bone; it should read 165°F (74°C). Once done, let the chicken drain on a wire rack or paper towels before serving.
