Prep Time::15 mins
Cook Time::15 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 30 mins
Servings::8
Yield::8 chicken legs
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
Directions
Mix cold water and kosher salt together in a large bowl until salt dissolves. Add chicken legs. Cover entire bowl with plastic wrap and refrigerate for 2 hours.
Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.
Place chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat.
Pour buttermilk into a bowl. Mix remaining flour, baking powder, salt, and cayenne in another bowl. Dip each chicken leg in buttermilk; move to flour mixture and coat well.
Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C).
Fry chicken legs in hot oil in batches until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Cook's Note:
Use black pepper instead of cayenne if you don't want a spicy coating.
Editor's Notes:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.