Instructions
- If possible, soak the chicken in salt water (to brine) for up to 24 hours before beginning this recipe, not necessary but recommended – OR soak in buttermilk as explained above^
- Place the eggs in one small bowl, beat them, set aside
- Put the flour and spices in a medium second bowl. Stir the spices well into the flour.
- Place an oven-safe cooling rack overtop of a baking sheet – this will serve two purposes during your recipe.
- Dredge each chicken leg in the flour, then the eggs, and then the flour once again. Place the coated drumstick on the cooling rack and repeat with remaining chicken.
- Place your oil in a large dutch oven or stockpot over medium-high heat. (You can use a deep fryer if you’d rather as well)
- Fry the chicken legs in batches of 3 for 2-4 minutes until the coating is golden.
- Remove the chicken to the cooling rack and repeat with remaining chicken.
- Bake for 35-45 minutes until an inserted thermometer reads 165F
- ENJOY!
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