Ultimate Crispy Buttermilk Fried Chicken Recipe

Ingredients

• Sufficient cold water for submersion
• A quarter cup of kosher salt
• Eight chicken legs without skin
• Three cups of all-purpose flour, portioned
• A cup of tangy buttermilk
• Approximately one and a quarter tablespoons of baking powder
• Two teaspoons of salt and cayenne pepper each
• One and a half cups of canola oil for crispy frying

Step 1

In a spacious bowl, combine cold water and kosher salt, stirring until the salt dissolves completely. Gently place the chicken legs into the mixture. Cover the bowl snugly with plastic wrap and let it chill in the refrigerator for a relaxing two hours.

Step 2

After the marinating time is up, take the bowl out from the fridge and carefully drain the liquid. Use paper towels to pat the chicken legs dry, ensuring they are nice and cozy.

Step 3

Next, transfer the chicken legs into a trusty plastic bag along with a generous cup of all-purpose flour. Give the bag a little shake, coating the chicken legs evenly with the flour.

Step 4

Prepare a delightful buttermilk bath in a bowl. In another separate bowl, combine the remaining flour, baking powder, a pinch of salt, and a hint of cayenne for that extra kick. Dip each chicken leg into the buttermilk, then generously coat it with the flour mixture, making sure it's nicely dressed.

Step 5

In a deep-fryer, heat up some canola oil to a toasty 350 degrees F (175 degrees C). Carefully fry the chicken legs in batches, savoring the aroma as they cook. It should take about 15 minutes until the chicken is no longer pink at the bone and the juices run clear. To be extra sure, use an instant-read thermometer near the bone; it should show a cozy 165 degrees F (74 degrees C). Enjoy your crispy and tender chicken legs!