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 So Enjoyable
Practical Cooking 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 stay crispy and avoid sogginess.
Step 1
Combine cold water and kosher salt in a large bowl until the salt dissolves. Add the chicken legs, cover the bowl with plastic wrap, and pop it in the fridge for about 2 hours. When you’re ready, take the chicken out, drain it, and pat it dry with paper towels.
Step 2
Toss the chicken legs in a plastic bag with a cup of all-purpose flour and give it a good shake to coat them evenly. In a separate bowl, pour the buttermilk. Then, mix the remaining flour with baking powder, salt, and cayenne pepper in another bowl. Dip each piece of chicken into the buttermilk, then dredge it in the flour mixture, making sure it’s well coated.
Step 3
Heat canola oil in your deep fryer to 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the fryer. Cook until the chicken is no longer pink inside and the juices run clear—this should take about 15 minutes. To be sure, check with an instant-read thermometer; it should register 165°F (74°C) near the bone. Let the chicken rest briefly before serving, and enjoy that perfect crispy crunch!
