This is without a doubt the crispiest chicken you will ever prepare. I have made it time and time again to wonderful reviews. We love Popeyes® chicken and this puts it to shame. This is great for family picnics and so much cheaper than buying take-out. Yummy!
Ingredients
- water to cover: (cold)
- kosher salt: 0.25 cup
- skinless chicken legs: 8 piece
- all-purpose flour: 3 cups (divided)
- buttermilk: 1 cup
- ¼ tablespoons baking powder: 1 piece
- salt: 2 tsp
- cayenne pepper: 2 tsp
- ½ cups canola oil, for frying: 1 piece
Metric Conversion
Stages of cooking
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Mix cold water and kosher salt together in a large bowl until salt dissolves. Add chicken legs. Cover entire bowl with plastic wrap and refrigerate for 2 hours.
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Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.
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Place chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat.
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Pour buttermilk into a bowl. Mix remaining flour, baking powder, salt, and cayenne in another bowl. Dip each chicken leg in buttermilk; move to flour mixture and coat well.
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Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C).
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Fry chicken legs in hot oil in batches until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
