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
- cold water to cover
- 0.25 cups kosher salt
- 8 skinlesss chicken legs
- 3 cups all-purpose flour , divided
- 1 cup buttermilk
- 1.25 tablespoons baking powder
- 2 teaspoons salt
- 2 teaspoons cayenne pepper
- 1.5 cups canola oil , for frying
Instructions
-
1
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.
-
2
Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.
-
3
Place chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat.
-
4
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.
-
5
Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C).
-
6
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).
Nutrition Facts
Per serving
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