Crispy Fried Chicken Legs

Cover and refrigerate at least 4 hours (or overnight for best flavor).

2. Prepare the Coating:
In a large bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, and baking powder.

3. Coat the Chicken:
Remove chicken from marinade (let excess drip off but don’t wipe it).

Dredge each piece in the seasoned flour mixture. Press the coating on to ensure it sticks.

Optional: Let coated chicken rest on a rack for 10–15 minutes to help the crust set.

4. Fry:
Heat oil in a deep fryer or large, deep pot to 325–350°F (163–177°C).

Fry chicken in batches. Don’t overcrowd the pot.

Cook 12–15 minutes, turning occasionally, until golden brown and internal temp hits 165°F (74°C).

Place on a wire rack to drain (not paper towels – to preserve crispiness).

🍗 Tips for Extra Crispy Chicken:
Cornstarch + flour combo = lighter, crispier crust.

Double-dip method (dredge → dip in buttermilk again → dredge) for a thicker crust.

Rest the coated chicken before frying to help the crust bind.

Use a meat thermometer to avoid over- or undercooking.