Ingredients
- 1 dozen chicken legs
- 1/4 cup kosher salt or coarse sea salt
- 4 cups all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon Cajun pepper
- 1 tablespoon Old Bay Seasoning
- 6 eggs
- 4 cups of buttermilk
Directions
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Put chicken legs in a large pot filled with enough water to cover, add salt and place in refrigerator for 1-2 hours.
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Sift flour and spices into a bowl and reserve. (This can be made ahead for future fried chicken).
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In a second bowl, beat eggs and buttermilk together.
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Pour out water from chicken pot, take wet chicken, shake well and coat with seasoned dredged mix, shake well, to remove excess flour.
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Heat oil in cast iron skillet or electric fryer to 335 degrees F. Fry chicken in hot oil, 325–335 degrees F or about 12-15 minutes. Be sure to watch the temperature so chicken does not over brown.
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You can finish cooking chicken by placing on a sheet pan with a rack, and baking for about 10-15 minutes in 350 degree F oven.