Ingredients:

  • 8 large chicken legs (approx. 2.5 lbs or 1.1 kg)
  • 1 cup buttermilk (240 ml)
  • 1 tablespoon hot sauce (optional)
  • 1 cup all-purpose flour (120 g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (or smoked paprika for a richer flavor)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (adjust to taste)
  • Vegetable oil (for frying)

Instructions:

  1. Combine chicken legs with buttermilk and hot sauce in a large bowl. Cover and refrigerate for at least 30 minutes (up to overnight for best flavor).
  2. In a shallow dish, whisk together flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne.
  3. Remove chicken from marinade, allowing excess to drip off. Dredge each leg in the flour mixture, ensuring an even coating. Shake off excess flour.
  4. Pour vegetable oil into a heavy-bottomed pot to a depth of about 3 inches. Heat oil to 350°F (175°C).
  5. Carefully place chicken legs in the hot oil (work in batches if necessary). Fry for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (75°C).
  6. Remove chicken and place on a wire rack or paper towels to drain excess oil.