6+ cups oil of choice (peanut or vegetable oil) (for deep frying version)
Preheat oven to 300F.
Soak the chicken legs in buttermilk for up to 24 hours before starting this recipe.
Break the eggs in one bowl and the flour and spices in a second bowl. Stir the spices well into the flour and beat the eggs.
Place an oven-safe cooling rack overtop of a baking sheet – this will serve two purposes during your recipe.
Remove chicken one piece at a time from buttermilk.
Dredge each chicken leg in the flour, then the eggs, and then the flour once again. Place the coated drumstick on the cooling rack and repeat with remaining chicken.
Pour your oil in a large dutch oven or stockpot over medium-high heat. (You can alternatively use a deep fryer.)
Fry the chicken legs in batches of 3 for 2-4 minutes until the coating is golden.
Remove the chicken to the cooling rack and repeat with remaining chicken.
IF YOU’RE BAKING IN OVEN
Folllow steps and instead of frying in oil, place in oven to bake.
Bake for 35-45 minutes until an inserted thermometer reads 165F.
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