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. 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. 2 Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.
3. 3 Place chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat.
4. 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. 5 Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C).
6. 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 per serving