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

1. Put chicken legs in a large pot filled with enough water to cover, add salt and place in refrigerator for 1-2 hours.

2. Sift flour and spices into a bowl and reserve. (This can be made ahead for future fried chicken).

3. In a second bowl, beat eggs and buttermilk together.

4. Pour out water from chicken pot, take wet chicken, shake well and coat with seasoned dredged mix, shake well, to remove excess flour.

5. 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.

6. 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.

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