Crispy Fried Chicken Legs

In a bowl, combine buttermilk, hot sauce (if using), salt, and pepper.

Add chicken legs, cover, and refrigerate for at least 4 hours (overnight is best).

2. Prepare the Coating

In a large bowl, whisk together all dry coating ingredients.

3. Dredge the Chicken

Remove chicken from marinade (don’t wipe off the buttermilk).

Dredge each piece in the flour mixture, pressing firmly so it sticks.

Optional: For extra crispy, dip chicken back into buttermilk, then coat in flour again (double-dip method).

4. Rest the Chicken

Let the coated chicken sit on a wire rack for 15-20 minutes. This helps the coating stick.

5. Fry the Chicken

Heat oil in a deep fryer or heavy pot to 325°F (165°C).

Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and internal temp hits 165°F (74°C).

Drain on a rack or paper towels.

✅ Tips for Success:

Don’t overcrowd the pan – it lowers the oil temp.

Use a thermometer for oil and internal chicken temp.

Let the chicken rest for 5 mins after frying to allow juices to redistribute.